Palmer’s Direct To You Market
Reverse Seared Savory Split Strip
The tenderloin is famous because it’s very soft, but that softness comes at the expense of flavor. It’s a muscle that doesn’t do much work, so it’s mild and lean… which is why it often needs a sauce or butter to really shine.
A split strip—sometimes called a shell roast or Manhattan strip—comes from the same family as the New York strip. It has a little more structure to the meat, which means far more beef flavor, but it’s still plenty tender when cooked properly. You get that rich, classic steakhouse taste people expect, along with a natural juiciness from light marbling.
In simple terms:
- Tenderloin = ultra-soft, very mild
- Split strip = still tender, but much beefier and more satisfying
For many, the split strip actually eats better—you taste the steak, not just the butter on top. And because it’s priced lower than tenderloin, you’re getting more flavor per bite and better overall value without sacrificing quality.
- Prep Time: 30 min
- Other: 30 min
- Cook Time: 2 hr
- Total Time: 3 hr
Ingredients
3 pounds Certified Angus Beef ® split strip roast
6 garlic cloves peeled, and root removed
1 shallot, cut into cubes
3 tablespoons canola oil, divided
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
3–1/2 tablespoons salt, divided
2 teaspoons cracked black pepper
Instructions
PRESEASON. (This step is optional and can be done a day ahead of time): Preheat oven to 325° F. Place garlic cloves and shallot in the middle of a 10 inch. square sheet of foil. Season with 1/2 teaspoon salt and drizzle with 2 tablespoons oil. Crumple sides of foil toward the middle to create a satchel of foil; crimp the open end tightly so no steam escapes while roasting. Place foil satchel on a small baking sheet and bake 45 minutes to 1 hour. Remove from oven, allow to cool 15 minutes. Add remaining oil, soy sauce, Worcestershire and Dijon to a blender; blend on low speed until combined. Add roasted garlic and shallot along with roasting oil, blend to a smooth puree. Coat roast in generous amount of paste, season with 3 teaspoons salt and 2 teaspoons pepper then refrigerate roast.
ROAST. Preheat oven to 275° F. Place roast on a roasting pan or sheet pan fitted with a wire rack. Slow roast 1 3/4 to 2 hours or until it reaches 110° F internally. Remove from oven, allow to rest at least 10 minutes. Increase oven to 450° F, return roast to oven once fully preheated. Oven sear roast for 5 minutes or until it reaches an internal temperature of 115° F. Remove from oven, rest at least 15 minutes before slicing and serving.