Step 1

Trim the top round of any unwanted fat and sliver skin. It is okay if there is a small amount of fat on top as this will help flavor the meat.

Step 2

Truss the beef with butcher’s twine. Watch my video below on how to do this.

Step 3

Generously season it on all sides with coarse salt, roughly 1 to 1 ½ tablespoons.

Step 4

Place it on a rack over a sheet tray and put it uncovered in the refrigerator for 4 to 48 hours. This process is known as pre-seasoning or dry brining. The longer it's in the refrigerator, the more seasoned and flavorful it will be.

Step 5

Remove the roast beef from the refrigerator and let it sit at room temperature for 30 minutes to remove the chill.

Step 6

In the meantime, preheat the oven to 225°.

Step 7

Add a thermometer in the center of the roast coming in from the top.

Step 8

Season the roast with fresh cracked or pre-ground black pepper on the top and sides. No need to lift it up and get to the bottom, although you can. This will come to about 1 teaspoon worth.

Step 9

Place it on a middle rack in the oven and cook it until it reaches 120-125 for a final medium-rare internal temperature. This will take 3 to 3 ½ hours.

Step 10

Remove the steak, cover it in foil, and let it rest for 30 to 90 minutes. This is the only resting period the beef will go through. The meat will usually bump up 2 to 5 degrees and then drop back down to what it was when you pulled it out or a few below that.

Step 11

During this resting period is usually when I make my garlic butter and beef gravy.

Step 12

With about 10 to 15 minutes left in the resting process, turn the heat to 500°. It can be convection or non-convection. The hotter the better.

Step 13

Once the beef has rested and the oven is preheated, add it back to the center rack and cook for 10 to 15 minutes or until a Maillard brown crust has formed on the outside. Be sure it’s not in there for too long so that the internal temperature goes past your desire. It may bump up 1 to 2 degrees which is ok.

Step 14

Remove the beef and add any desired additional toppings like herb butter. Remember there is no need to rest it during this time, it’s already taken place.

Step 15

Slice very thin using a very sharp knife no thicker than 1/4 of an inch. The thinner, the better. If it’s too thick it can get chewy.

Step 16

Serve the sliced roast beef with optional accompaniments like Yorkshire pudding, gravy, and additional garlic butter.