Position rack in center of oven. Preheat over to 300°F/150°C.

Place meat on a cutting board. Pour some oil on top of the meat and massage it in. Flip the meat around and coat with oil on all sides. A chef I worked with used to say, “slather that baby up like she’s going to the beach”! Sprinkle liberally with rosemary, thyme, salt and pepper on all sides, massaging it all in as you go.

Place a deep sided, ovenproof skillet on the stovetop and add enough oil to just cover the bottom and heat on medium-high heat until hot. Add meat and sear for about 3 minutes on one broad side until it gets a little crusty and well browned. Use tongs to flip to the other broad side and sear for 3 minutes more. Sear each short side for about 1 minute, each side.

Slide pan into oven and roast for about 25 minutes. Check temperature. You will be roasting it for about 12 to 15 minutes per pound. Use an instant read thermometer and remove from oven at 125°F for rare, 130°F to 135°F for medium rare, 135° to 140°F for medium. (If you roast it any more than that, you are on your own as the meat will dry out). Remove pan from oven, use tongs to move meat to cutting board. Loosely cover with foil and allow to sit for 15 minutes for juices to re-distribute. Carve against the grain and serve with any juices. Thin slices are great for sandwiches and for a buffet. Slightly thicker slices work well for a sit down formal dinner, where you can provide steak knives for all.