Remove the roast from the fridge an hour before you plan to start cooking it.
Preheat your oven to 500°F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a wire rack.
Pat the beef dry with paper towels. If one end is thinner, tuck it underneath and tie it with a butcher's twine to ensure the roast cooks evenly. You can also ask your butcher to tie it for you.
Mix the olive oil and the spices, then use your clean hands to rub the beef all over with the mixture.
Place the roast on the wire rack. Insert an oven-safe meat thermometer into its thickest part. Place it in the oven and roast it for 15 minutes in the 500°F oven.
Lower the oven temperature to 350°F. Continue roasting until the thermometer registers 130°F (medium-rare), 20-30 more minutes.
Transfer the roast to a cutting board. Loosely cover it with foil and allow it to rest for 30 minutes.
Gently remove the butcher twine (you can cut it with kitchen scissors and then gently pull it out of the meat), slice, and serve.
Video
Notes
Nutrition info is based on CalorieKing.com.
The USDA recommends cooking roasts to an internal temperature of 145°F with a three-minute rest time.
Optional brown butter sauce: Melt 4 tablespoons of salted butter in a small saucepan over medium heat. Keep cooking until it slightly browns, then remove it from the heat. After slicing the roast, drizzle the brown butter over the beef slices.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. I prefer not to reheat them because I don't want to dry out the meat. But if you'd like to reheat them, do so gently, covered, in the microwave at 50% power.