1 tbsp neutral high-smoke-point oil (avovado or canola, for searing)
Servings4-6
Prep Time
10 mins
Cook Time
1hr 15m to 1hr 45m
Total Time
1hr 25m to 1 hr 55m
Pat the beef completely dry with paper towels. Season liberally on every side with the coarse kosher salt.
Set a heavy skillet (cast iron or carbon steel) over medium-high heat until lightly smoking. Add 1 tablespoon of oil. Sear the roast for 2 to 3 minutes per side until a deep, dark brown crust forms all around.
Transfer the seared roast onto a wire rack set inside a rimmed baking sheet.
Place into an oven preheated to 250°F (120°C). Roast until an instant-read thermometer inserted into the thickest center registers 120°F (49°C).
Remove from the oven, transfer to a cutting board, tent loosely with aluminum foil, and rest undisturbed for 30 minutes. Carryover heat will bring the roast to a tender medium-rare (around 130°F).
Locate the direction of the grain (muscle fibers) and carve as thin as possible directly against the grain.
