Test cook Dan Souza makes host Bridget Lancaster the ultimate Beef Top Loin Roast with Potatoes.
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I'm having a hard time finding this roast for sale from online butcher shops.
I ended up suvee my strip for 6 hours then through it on the grill for a few. It was so tender and tasty.
I tried this but with a little changes and it came out great. Thank you ATK.
I'm trying this for the first time. In fact this may be the first time I have cooked this cut. 40?$ – I'm afraid to even try. I'm getting so much advice. Cook it slow and low or fast and hot. I am truly confused. Does anyone out out there have a basic meat recipe? I have a seasoned carne piranha top sirloin. 5lbs. Help…..
I'm going to slather my top loin in a compound butter but cook it the same as ATK. Im also going to make Yorkshire pudding. Can't wait to use the butter and fat drippings!
Gorgeous
This is an amazing recipe, made it last year and making it again this year!
Hello
The worst recipe ever! I wish I never tried it. I am done with any beef for at least 2 months. I should have known from the beginning after hearing "gorgeous" for a hundred times. Pure waste of time, and good meat for me. Shame on YouTube for changing the rules about amount of likes.
Nice techniques. Thanks
Thank you! Used this as loose inspiration and a guide on how to cook the loin itself, turned out spectacular. I plan to follow more closely this time regarding the potatoes. So nice to discover the loin can be so delicious and tender.
Wow I wish I could afford this.
Yummy!
I’ve made this dinner 3 times now and it’s been a hit every single time. Haven’t had an urge to do a standing rib roast because this is soo delicious and easy. This is a keeper. Thanks Dan and ATK!
Outstanding
Strip Roast was my stripper name.
I don't know why I torture myself with these videos
Is this like a picahna cut?
I hate when they show where they hacked the meat off from Old Bossie.
Fully enjoyable, soothing actually, presentation. I will make this. Really ingenious. Those are fondant potatoes, so why didn't they refer to them as such?
I know those offcuts aren't meant to be eaten, but… What I love about this channel are the unique and innovative hacks they demonstrate such as placing the roast on the foil above the potatoes!
I will try to cook tonight…
impressive ! mad respect!
First time I've come across this channel. But living at the beach, our guest are ready for the luscious bounty of the Gulf of Mexico, which we love. But when our local family get together we are serving up Texas Beef. Steaks, delicious roasts, BBQ Brisket and Pork Ribs.
I am going to love your channel!!
For those wondering about temperature… I did this yesterday for Christmas dinner. By far the best roast I’ve made in years. Took it off at 116 in the thinner end and left the probe in. Carryover cooking took it all the way to 133.8 at center after a 25 minute rest. I was skeptical it would go so high but it did. Pretty much perfect for most but I might pull it at 110 next time to leave the thickest part more like 127-28 for those who like closer to rare like me. Also – believe the hype about the potatoes, they are phenomenal. The whole room was ooohs and ahhs. Thanks ATK for this great method.
Thank you for sharing your experience n showing us how to make this delicious meal. It really impressed my guests n they enjoyed every bite.