-
Preheat oven to 500° F
-
In a skillet, sear the roast in olive oil over very high heat until it is a nice golden color
-
Crush or grind the Peppercorns
-
In a bowl mix the Sea Salt, Rosemary, Thyme, Peppercorns and Minced Garlic
-
Pour Olive Oil over the roast
-
Pour on the rub and pat slightly to get it to stick to the meat.
-
Roast for 20-30 minutes at 500°, then reduce heat to 300° and roast for another 20-30 minutes or until meat thermometer registers 125° for rare.
-
If you like your roast cooked more, leave it in the oven but keep an eye on the meat thermometer.
-
Since the roast will continue to cook once you remove it from the oven, don't let it cook past medium rare in the oven.
-
Remove the roast from the oven and let it rest at least 20 minutes before slicing.