Ingredients for New York Strip Roast with Rosemary-Orange Crust and Herbed Butter

• 1 (5-pound) New York strip roast (also called beef strip loin or top loin), fat trimmed to 1/4", untied

• 5 teaspoons kosher salt, divided

• 2 oil-packed anchovy fillets, drained

• 8 garlic cloves, peeled

• 1/4 cup coarsely chopped rosemary leaves

• 2 tablespoons finely grated orange zest (from about 2 large oranges)

• 3 matskedar olivolja

• 1 matsked nymalen svartpeppar

• 30g plain breadcrumbs

• 110g (1 stick) unsalted butter, room temperature

• 1/4 cup (packed) parsley leaves

Pat roast dry and rub all over with 1 teaspoon salt; set aside.

Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 teaspoons salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 tablespoon garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.

Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.

Meanwhile, add butter and parsley to reserved 1 tablespoon garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.

Place rack in middle of oven; preheat to 260°C. Place roast in oven, then reduce temperature to 177°C. Roast until an instant-read thermometer inserted into the centre of roast registers 49°C for rare or 54°C for medium-rare, 70–90 minutes.

Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.

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