Sirloin Tip Roast in Oven

Instructions:

1. Pat the sirloin tip roast completely dry with paper towels.
2. In a small bowl, combine 2 tsp kosher salt, 1 tsp cracked black pepper, 1 tsp garlic powder, 1 tsp dried rosemary, and 1 tsp dried thyme.
3. Rub the spice blend evenly over all sides of the meat, pressing it firmly into the surface.
4. Let the roast sit at room temperature for 45 minutes to temper.
5. Preheat the oven to 250°F (120°C).
6. Place the roast on a wire rack set over a baking sheet.
7. Roast until the internal temperature reaches 125°F (52°C) for medium-rare (approximately 1.5 to 2 hours).
8. Remove the meat from the oven, transfer it to a plate, and tent loosely with aluminum foil.
9. Heat 2 tbsp avocado oil in a cast iron skillet over high heat until the oil begins to shimmer.
10. Place the roast in the pan and sear for 2-3 minutes per side until a deep golden brown crust forms.
11. During the final 2 minutes of searing, add 3 tbsp unsalted butter and 4 smashed garlic cloves to the pan; spoon the foaming butter over the roast repeatedly.
12. Remove the roast from the pan once the exterior is deeply browned and the internal temperature reaches 145°F (63°C).
13. Transfer the roast to a cutting board and allow it to rest undisturbed for 20 minutes to redistribute juices.
14. Slice the beef into thin strips against the grain.