Ingredients:

  • 3 lb Chuck Eye Steak Roast
  • 2 tbsp Kosher salt
  • 1 tbsp Coarse ground black pepper
  • 1 tsp Garlic powder
  • 2 tbsp Avocado oil
  • 3 tbsp Unsalted butter
  • 3 sprigs Fresh thyme
  • 3 sprigs Fresh rosemary
  • 4 cloves Smashed garlic

Instructions:

  1. Pat the beef dry with paper towels to remove all surface moisture.
  2. Mix kosher salt, coarse ground black pepper, and garlic powder, then rub the mixture aggressively into all sides of the roast.
  3. Allow the meat to temper at room temperature for 45 to 60 minutes to ensure even cooking.
  4. Preheat the oven to 250°F (121°C).
  5. Place the roast on a wire rack over a baking sheet to allow airflow and prevent steaming.
  6. Roast until the internal temperature reaches 125°F (52°C) for medium-rare, typically taking 90 minutes to 2 hours.
  7. Remove the roast from the oven and tent loosely with aluminum foil for 15 to 20 minutes to rest.
  8. Heat a cast iron skillet over high heat with avocado oil until the oil shimmers.
  9. Sear the roast on all sides; add butter, thyme, rosemary, and smashed garlic to the pan, basting the meat with the foaming butter for a final mahogany crust.