Ingredients:

  • 3.5 lb top sirloin roast
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp Dijon mustard

Instructions:

  1. Remove the top sirloin roast from the refrigerator 45 minutes before cooking to bring it to room temperature. Use paper towels to pat the entire surface bone-dry.
  2. Preheat your oven to 450°F (230°C) and place the roast on a rack in a shallow pan.
  3. Roast for 15 minutes until the outside begins to sizzle and brown.
  4. Reduce the oven temperature to 325°F (160°C).
  5. Continue roasting for approximately 1 hour 15 mins to 1 hour 30 mins. Cook until a thermometer reads 135°F for medium rare.
  6. In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and Dijon mustard. Mix until a smooth paste forms.
  7. Generously season the roast with kosher salt and cracked black pepper on all sides.
  8. Slather the garlic-herb butter mixture over the top and sides of the roast.
  9. Transfer the roast to a cutting board and tent loosely with foil. Let the meat rest for at least 20 minutes to allow for carry-over cooking and juice redistribution before slicing.