Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3 tbsp coarse Kosher salt
  • 2 tbsp freshly cracked black pepper
  • 4 tbsp fresh garlic, minced into paste
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tsp dried oregano
  • 1 tbsp light brown sugar
  • 1 tbsp smoked paprika
  • 1/2 tsp onion powder

Instructions:

  1. Prep the butter. Place the 1/2 cup unsalted butter in a bowl and let it sit until it is soft enough to mash with a fork. Note: If you're in a hurry, grate the cold butter instead of microwaving it to avoid melting.
  2. Create the garlic base. Mince the 4 tbsp garlic until it becomes a smooth, wet paste. Note: Adding a pinch of the salt during mincing helps break down the fibers.
  3. Mix the aromatics. Combine the garlic paste, 2 tbsp rosemary, 2 tbsp thyme, and 1 tsp oregano into the butter.
  4. Add the dry seasonings. Fold in the 3 tbsp salt, 2 tbsp pepper, 1 tbsp light brown sugar, 1 tbsp smoked paprika, and 1/2 tsp onion powder until the mixture looks like a dark, grainy paste.
  5. Dry the meat. Pat your roast with paper towels until the surface is completely moisture free. Note: This is the most important step for adhesion.
  6. Apply the rub. Smear the paste over the entire roast until no meat is visible.
  7. Massage it in. Use your hands to press the paste into every nook and cranny.
  8. Pre chill (Optional). Let the roast sit uncovered in the fridge for 2 hours until the butter paste feels firm.
  9. Roast the beef. Place in the oven and cook until the crust is dark and the internal temp hits 54°C.
  10. Rest the meat. Let it sit for at least 20 minutes until the juices redistribute.