For this festive and impressive roast, I cook the meat in a salt crust that deeply seasons it and creates a gentle cooking environment. The crust is not meant to be eaten but it drives the flavors of the fresh herbs and garlic inward.

Serves 16

INGREDIENTS

• 4 cups kosher or coarse sea salt
• 2 large egg whites
• 2 cups water
• 5 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped juniper berries
• 3 tablespoons freshly ground black pepper
• ¼ cup chopped garlic
• 4–5 cups all-purpose flour
• 1 8- to 10-pound New York strip roast, fat trimmed to ¼ inch
• Salt and freshly ground black pepper
• Morel Sauce

PREPARATION

1. Combine the salt, egg whites, water, thyme, parsley, juniper berries, pepper, and garlic in a large bowl and mix with an electric mixer on medium speed.
2. Add 4 cups of the flour and mix until the dough is firm and feels slightly dry and stiff, like Play-Doh, adding more flour if needed.
3. Continue to mix for 2 minutes, or until the dough is smooth and firm but not sticky.
4. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, and up to 6 hours.
5. Three hours before roasting, remove the roast from the refrigerator and let stand at room temperature.
6. Preheat the oven to 350°F.
7. Season the roast all over with salt and pepper.
8. Heat a large heavy roasting pan over two burners on medium-high heat.
9. Add the roast, fat side down, and sear until browned, about 5 minutes.
10. Flip and brown the other side, about 5 minutes more.
11. Remove from the heat.
12. Roll out the dough to about ¼ inch thick on a lightly floured surface.
13. Drape the dough over the roast, tucking it around the sides.
14. Roast for about 1½ hours, or until the meat registers 120°F to 125°F for medium-rare on an instant-read thermometer.
15. Remove the roast from the oven and let rest for 20 minutes.
16. Tear open and remove the crust. Brush off any visible salt.
17. Present the roast to your guests whole, then slice and serve with the Morel Sauce.

ALTERNATIVE CUTS

• Whole tenderloin—reduce the crust recipe by half and roast for 45 to 60 minutes, or until the meat reaches 120°F.
• Boneless rib-eye roast (weighing up to 10 pounds)—it may take an extra 30 minutes to roast to the desired temperature of 120°F to 125°F.

COOK’S NOTES

• The surest way to ruin this dish is to remove the crust before the allotted resting time of 20 minutes. It’s very important that the meat is allowed to sit to reabsorb its juices and to heighten the aroma of the herbs.
• You can omit the salt crust. Season the roast generously with salt and freshly ground black pepper and roast following the directions above. If you wish, sprinkle 2 tablespoons chopped fresh thyme and/or 2 teaspoons chopped juniper berries on the surface of the roast once it’s browned. Add the defatted pan juices to the Morel Sauce.