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Grassfed Herb Crusted Manhattan Roast Recipe

A holiday showstopper indeed, this delicious and festive Grassfed Herb Crusted Manhattan Roast is sure to become a new family favorite. Perfect for Christmas dinner or any impressive holiday meal, the Manhattan Roast is super tender and flavorful – this is the cut of meat that would typically be broken down into New York strip steaks, but it's left whole instead. Each roast is hand-tied to ensure even cooking and superb presentation. This recipe is incredibly simple and made foolproof with the use of an oven-safe (or wireless) internal probe thermometer allowing an accurate cook to your desired temperature. A quick sear followed by a fresh herbaceous crust results in a vibrant, luxurious roast and showstopping holiday centerpiece. Let's get cooking – 'tis the season to go all out!


  • One 1915 Farm Grassfed Manhattan Roast
  • Salt Pepper Garlic seasoning blend, such as Kinder's 'The Blend'
  • 1 Tbsp avocado oil
  • 2 Tbsp Dijon mustard
  • 1 cup flat leaf Italian parsley, finely chopped
  • 2 sprigs rosemary, stripped from stems and finely chopped
  • 4-5 sprigs thyme, stripped from stems and finely chopped
  • 1 small bunch of chives, finely sliced


Remove the roast from its packaging and pat dry all over. Drizzle the avocado oil over the meat and rub to coat. Season generously with salt pepper garlic blend, ensuring all surfaces of the meat are covered. Preheat oven to 400° and let roast sit on the counter to lose some of its chill from the fridge. 

Heat a large cast iron skillet over medium-high heat. Once the pan is hot, add a splash of avocado oil, followed by the roast. Sear on all sides until a deep golden crust has formed – don't forget the end caps! Remove from heat and let cool slightly before proceeding.

Mix the prepared herbs and place them in a small rimmed baking sheet or baking dish. 

Coat the seared roast with Dijon mustard, and place fat cap down into the herb mix. Roll to each side, coating with herbs. Place (fat cap/herb crust side up) on a rimmed baking sheet fitted with a wire rack (a roasting pan works too). If using an oven-safe internal probe thermometer, place that deep into the end of the roast so it reaches the center. 

Place the roast into the oven and cook until the internal temperature reaches 130° for medium-rare after resting, 50-60 minutes depending on your oven. If not using an oven-safe internal probe, check temperature often after about 45 minutes. Keep in mind, temperature will rise 5-10 degrees during the resting period. Rest for 15 minutes before carefully removing butcher's twine and slicing to serve. Excellent with roasted potatoes or your favorite holiday sides.

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our grassfed beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states) which has the option to add Premium Steak.

Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!


Recipe adapted from Snake River Farms

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