Prepare a New York strip loin roast by seasoning a strip loin with salt and pepper, tying it with rosemary sprigs using kitchen twine and roasting it for about 60 to 90 minutes. Serve with Yorkshire puddings.
Season a 4 1/2-pound boneless New York strip loin, and tie with kitchen twine, tucking 6 to 8 fresh rosemary sprigs under the twine. Set the roast on a wire rack over a drip pan, allow the roast to come to room temperature, and then roast it in a 450 F oven for 20 minutes. Lower the heat to 350 F, and roast for another 50 to 75 minutes until the loin reaches the desired internal temperature. Set the cooked roast under aluminum foil, and allow it to rest for 20 minutes.
Make the Yorkshire puddings by mixing 2 cups of milk, 6 whole eggs, 2 egg whites, 2 cups of all-purpose flour and 2 teaspoons of kosher salt in a blender. Refrigerate the batter for at least 2 hours, and then pour it into the drip pan with some vegetable oil and bake at 425 F for 30 minutes. Serve slices of the loin roast alongside the Yorkshire pudding immediately after the pudding finishes baking.