Ingredients
Salt and freshly ground black pepper
3-4 pounds beef roast (ribeye, sirloin, or tenderloin)
2 tablespoons olive oil
Optional: 2-3 cloves garlic, minced
Optional herbs: 1 tablespoon chopped fresh thyme, rosemary, or a blend
Instructions
Preparation:
Preheat oven to 375°F (190°C).
Remove the beef roast from the refrigerator 30 minutes before cooking to bring it to room temperature.
Seasoning:
Pat the roast dry with paper towels.
Season generously with salt and pepper all over.
Optionally, rub minced garlic and chopped herbs onto the surface of the roast.
Searing:
Heat olive oil in a large skillet over medium-high heat.
Sear the roast on all sides until well-browned, about 2-3 minutes per side.
Roasting:
Transfer the seared roast to a roasting pan fitted with a rack, fat side up.
Insert a meat thermometer into the thickest part of the roast.
Roast in the preheated oven until the thermometer registers 120°F (for rare), 130°F (for medium-rare), or 140°F (for medium), about 15-20 minutes per pound.
Resting:
Remove the roast from the oven and tent loosely with foil.
Let it rest for 15-20 minutes before slicing. This allows the juices to redistribute and ensures a tender roast.
Slicing and Serving:
Slice the roast thinly against the grain.
Serve with your favorite sides such as roasted vegetables, mashed potatoes, or a green salad.
Enjoy.