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Carefully cut open the plastic bag and pour excess marinade into a bowl, you’ll need this for the sauce.
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Free the roast of any stray bits of thyme, pepper, shallot, garlic and what have you, add these pieces to the reserved marinade.
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Pat the roast dry using paper towel, sprinkle generously with coarse salt and allow to rest at room temperature for a few hours.
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Heat a cast iron pan on high heat for at least a couple of minutes.
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Once pan is smoking hot, add a tablespoon of high smoke-point oil, then an equal amount of butter.
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Once butter is melted, brown roast briefly but thoroughly on all sides, turn off the pan and set the roast aside to rest for 20-30 minutes.
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While roast is resting, preheat your oven to 65C.