At least 3 hours before roasting, remove the roast from the refrigerator and place in a roasting pan at room temperature.
After 3 hours, remove any juices that have fallen into the pan and use a paper towel to pat any moisture off the roast.
Mix the herbs and rub them all over the roast. Rub with salt and pepper.
Place oven rack in the bottom 1/3 off the oven and preheat oven to 500F degrees. Roast for 15 minutes.
Then reduce heat to 325F degrees and cook until the internal temperature reaches your desired doneness. Remove the roast from the oven and let stand for 30 minutes before slicing and serving.
RARE - pull out at 115°F > final rested temp = 120-129°FMEDIUM RARE - pull out at 125°F > final rested temp = 130-134°FMEDIUM - pull out at 130°F > final rested temp = 135-144°FMEDIUM WELL - pull out at 140°F > final rested temp = 145-154°FWELL - pull out at 150°F > final rested temp = 155-164°F
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