1 boneless strip loin of beef, 10-12 lbs.
2 tsp. freshly ground pepper
1/2 tsp. granulated garlic powder
1/4 c. oil
4 lbs. plain table salt
3 lbs. rock salt
1 lb. cornstarch
4 egg whites
2 tsp. ground thyme
1 1/2 c. water
1 med. onion, quartered
1/2 med. carrot, cut in chunks
1/2 med. leek, cut in 1-inch pieces
1 rib celery, cut in 1-inch pieces
4 c. cold water

Request a top-quality U.S. Prime strip loin from your butcher. Trim any excess fat and rub the pepper and garlic into the meat. Heat the oven to 450 degrees. Put the oil in a roasting pan in the oven while it heats up. When the oil is quite hot, put the roast in the pan and bake it for 15 minutes, then turn the meat and bake it for 15 minutes longer. This is to brown the meat. Remove it from the oven and lower the heat to 400 degrees. Let the meat cool while you mix the coating.

Combine the salts, cornstarch, egg whites, thyme, and water in a large mixing bowl to make a paste. Smear this 1/2-inch thick over the meat and return it to the roasting pan. Roast it 45 minutes for rare, 1 hour for medium, 1 hour 15 minutes for well done. Remove the meat from the pan and add the remaining ingredients.

On top of the stove, bring the juices to a boil, then lower the heat to a simmer. Skim off as much of the fat as you can and let the juices cook for 10 minutes with the vegetables. Strain the juices and serve them with the meat.