Ingredients:

  • 3.5 lb sirloin tip roast
  • 2 tbsp Extra virgin olive oil
  • 2 tsp Kosher salt
  • 1 tsp Coarsely cracked black pepper
  • 4 cloves Garlic, minced into a paste
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme, minced
  • 1 tsp Smoked paprika
  • 2 tbsp Unsalted butter, softened

Instructions:

  1. Remove the roast from the refrigerator 60 minutes before cooking to temper. Pat the meat completely dry with paper towels.
  2. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, and smoked paprika into a paste.
  3. Season the roast thoroughly with Kosher salt and cracked black pepper, then massage the garlic-herb butter over the entire surface.
  4. Preheat oven to 450°F (230°C). Place the roast on a rack in a roasting pan or Dutch oven and sear for 15 minutes.
  5. Reduce oven temperature to 325°F (165°C). Continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Remove from oven and let the roast rest for at least 15-20 minutes before carving to allow juices to redistribute.