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Ingredients
- 1 3 1/2 t 4 1/2 lb roast
- 4 tap Kosher salt
- 2 tap veg oil, plus 1 TBS veg oil
- 2 tap ground black pepper
Details
Preparation
Step 1
1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18-24 hours
2. Oven rack to middle position, heat oven to 225. Pat roast dry with paper towels; rub with 2 tap oil and sprinkle all side evenly with pepper. Heat remaining tablespoon of oil in 12" skillet over medium=high heat until starting to smoke. Sear roast until browned on all sides, 3-4" per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat thermometer registers 115 degrees (for medium rare) about 1 1/4 hours to 1 3/4 hours.
3. Turn off oven; leave roast in oven without opening door, until thermometer registers 130 degrees for medium rare about 30-50" longer. Transfer roast to carving board and let rest 15". Slice meat crosswise as thinly as possible.
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