Pat the beef dry using paper towels completely. Removing moisture helps browning and gives the roast a flavorful crust during cooking time.

Set oven to 450°F or 230°C before cooking. A hot oven helps sear the meat first and locks juices inside beautifully.

Rub olive oil over the beef evenly on all sides. Mix salt, pepper, garlic, rosemary, and thyme and coat thoroughly for flavor.

Put roast on rack inside roasting pan. Elevating the beef allows even heat circulation and prevents steaming during roasting process.

Cook at high heat for fifteen minutes first. This step creates a rich brown crust and adds wonderful flavor and texture outside.

Reduce oven heat to 325°F or 165°C carefully. Continue roasting slowly so inside stays tender and juicy without drying at all.

Insert meat thermometer into thickest part. For medium rare cook to 130–135°F, letting carryover heat finish cooking perfectly after resting later.

Remove beef from oven and cover loosely with foil. Resting allows juices to move back through meat and keeps slices moist.

Place roast on cutting board after resting ten minutes. Slice thinly across grain for tender pieces that are easy to chew.

Arrange slices on warm platter with pan juices spooned over. Serve right away while meat is hot, juicy and full flavored.