Top Sirloin Cap Roast with Herb Rub

Season Certified Angus Beef® Top Sirloin Cap Roast (2 lb) with Kosher Salt (2 tsp) or 3 teaspoons (ratio of 1 teaspoon per pound of beef). Combine Dried Oregano (1 tsp), Dried Thyme (1 tsp), Dried Rosemary (1/2 tsp), Dry Mustard (1/4 tsp) and Cracked Black Pepper (1/4 tsp). Coat roast liberally with herb seasoning blend.

Place roast fat side down in a cast iron skillet or stainless-steel pan and turn heat to medium high. Render fat and allow roast to sear on first side about 5 minutes. Flip, sear 3 to 5 minutes or until well browned.

Preheat oven to 325° F (160° C). Place seared roast in a roasting pan or sheet pan fitted with a wire rack and roast 30 to 45 minutes or until it reaches an internal temperature of 120° F (50° C).

Allow to rest at least 20 minutes before slicing roast. Find the grain direction of roast, and slice in 1/2-inch slices against the grain starting at widest end of roast.