Roast New York Strip Loin With Garlic-Herb Crust
['4 garlic cloves', '8 fresh sage leaves', '4 teaspoons fresh thyme leaves', '4 teaspoons olive oil', '4 teaspoons salt', '1 1/2 teaspoons ground black pepper', '1 4- to 5-pound boneless beef loin New York strip roast', 'fat trimmed to 1/4 inch']
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
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