Remove roast from refrigerator and allow to rest at room temperature for 30-45 minutes before roasting.
Preheat oven to 500 degrees F.
Pat roast dry with paper towels to remove excess moisture.
Season all sides of roast with Kosher salt and ground black pepper.
Coat the entire roast with 4 tablespoons of herb butter.
Place roast, fat side up, on a rack in a roasting pan.
Roast for 15 minutes.
Reduce heat to 300 degrees F and roast for an additional 40-50 minutes, or until a meat thermometer reads 135 degrees F.
Place your roast on a rack in a roasting pan with the fat cap side facing up.
Remove roast from the oven, cover with foil and allow to rest for 15 minutes.
Slice roast against the grain into 1/4 inch thick slices.
Serve with beef gravy.
Bring roast to room temp: Take the roast out of the refrigerator and allow it to sit at room temp. This helps relax the meat so you end up with a tender roast.
Do not over cook the beef: Overcooking the roast will make it tough. We recommend cooking this roast to 145°F. Be sure to remove the roast from the oven at 140°F and allow it to rest. The carryover cooking will bring it to the proper temperature.
Slice it against the grain: Take note of the grain, or direction, of the muscle when preparing the beef. You'll want to slice against the grain so the meat is tender.
Use Kosher salt: Kosher salt will add more flavor than iodized salt. Plus, it will help tenderize the meat.
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