Garlic and Rosemary Studded Split Strip Loin Roast

Spending my youth in rural Illinois, I've been a fan of beef all of my life.  This is one split strip loin roast recipe that does not disappoint.  A big thank you to Schnucks for sharing this recipe.

1 (4 lb) beef split strip loin roast

3 cloves garlic, minced

1 tsp dried rosemary

3 tsp kosher salt; divided

1 tsp ground black pepper

1 Tbsp extra virgin olive oil

10 cloves garlic, split in half lengthwise

4 - 5 fresh rosemary sprigs, cut about 1 inch in length, to yield 20 pieces

Mix minced garlic, dried rosemary and 1 tsp salt in a small mixing bowl.  Cut approximately 20 slits evenly spaced around roast, about 1 inch deep using a paring knife.  Rub mixture evenly all over roast and refrigerate overnight.  

Preheat oven to 450 degrees.  Remove roast from refrigerator and wipe clean with a paper towel.  Rub roast with olive oil and season all sides with pepper and remaining salt.  Place fat side up in a roasting pan fitted with a rack.  

Place roast in oven for 15 minutes.  Remove from oven and reduce temperature to 325 degrees.  Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits.  Place roast back in the oven and continue cooking about 1 hour and 15 minutes for medium doneness.  

Remove roast from oven, place on a cutting board and loosely tent with foil.  Allow to rest 15 minutes before slicing roast across the grain.