4 to 5 pound New York strip roast
2 tablespoons coarsely crushed peppercorns
1 tablespoon kosher salt
1 tablespoon olive or canola oil
Preheat oven to 450°. In a small bowl mix the peppercorns and salt. Coat the roast on all sides with the oil and season evenly with the salt and pepper mixture. Place roast in oven and cook for 30 minutes. Then turn down heat to 325° and roast to desired temp. Remove from oven and let rest 15 minutes before carving.
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