The Club Roast is an exceptional cut of meat that is made from the New York Striploin. This is the item that is normally cut into individual New York Steaks. The New York will have a layer of fat on only 1 side and is a perfect center point between the flavor of a ribeye, and the tenderness of a Filet Mignon. To produce as a Club Roast, we start with a whole, intact loin, trim the exterior fat to about ¼“, remove any exterior nerve, then tie the roast with butcher’s twine. The Club Roast is a solid piece, so the tying is to achieve a uniformity of diameter both for cooking and plating.
Seasoning is your call. This cut of meat will deliver a perfect flavor with simple salt and pepper. It is a cut that you can add any other seasoning you might enjoy, and the outcome will be a success. It also will work with a sauce, however I would not use anything too heavy* or creamy, as that type of sauce will compete.
When figuring quantity, I would use 10 to 12 oz per serving. This is another plus for the Club Roast; it has very little if any waste, and will not shrink to any great degree in cooking, so it’s not necessary to overorder (although you will wish you had).
*What I mean here, is that you don’t want competing flavors, so with a roast like a Prime Rib Roast, which has a tremendous natural flavor I would do no more than an “au Jus” if anything. Moving to a Filet Roast which is a blank canvass flavor wise, you could use the entire range of sauce from thick to thin; savory to subtle and be successful. The Club Roast has an inherent flavor that you do not want to mask, so anything in the thinner/lighter spectrum of sauce is preferred because this type of sauce will enhance without competing in terms of flavor.