Ingredients:

  • 4 tbsp Kosher Salt
  • 3 tbsp Coarse Ground Black Pepper
  • 2 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Smoked Paprika
  • 1 tsp Dried Parsley or Rosemary
  • 0.5 tsp Cayenne Pepper

Instructions:

  1. In a small bowl or jar, combine the 4 tbsp Kosher Salt, 3 tbsp Coarse Ground Black Pepper, 2 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Smoked Paprika, 1 tsp Dried Parsley, and 0.5 tsp Cayenne Pepper. Shake or whisk until the color is a uniform, speckled orange red.
  2. Pat your beef completely dry with paper towels. Note: Any surface moisture will steam the meat rather than sear it, preventing the crust from forming.
  3. Sprinkle the rub generously over all sides of the meat. Don't forget the thin edges!
  4. Use the palms of your hands to firmly press the seasoning into the meat fibers. Note: This ensures the rub sticks during the flip on the grill.
  5. Let the seasoned meat sit at room temperature for at least 30 minutes. Note: This allows the salt to begin the osmosis process, drawing flavor into the center.
  6. Place the meat on a hot grill or in a hot pan. Cook for about 5 minutes per side until a dark mahogany crust forms and the fat sizzles.
  7. Move the meat to a cooler part of the grill or lower your oven temp. Continue cooking for about 20 minutes until the internal temperature reaches 130°F.
  8. Transfer the roast to a cutting board and wait 10 minutes. Note: Slicing too soon lets the velvety juices run out, leaving you with dry meat.