1. Remove the roast from the refrigerator and let it rest at room temperature for 30 minutes to 1 hour for even cooking.
2. Optionally, dry brine the roast overnight with sea salt for added tenderness and enhanced flavor.
3. Heat olive oil in a large pan over medium-high heat and sear the beef on all sides until a rich, golden-brown crust forms.
4. Prepare the compound butter by blending softened butter, garlic cloves, fresh rosemary, thyme, sage, parsley, salt, and black pepper in a food processor until smooth.
5. Rub the garlic herb butter mixture generously all over the seared roast, ensuring an even coating.
6. Preheat the oven to 400°F to 450°F, then place the coated roast in a roasting pan and roast for 10-15 minutes to seal the exterior and lock in moisture.
7. Reduce the oven temperature to 300°F to 325°F and continue roasting until the internal temperature reaches your desired doneness (130°F-135°F for medium-rare, 140°F for medium, 150°F for well done). Use a meat thermometer for accuracy.
8. Remove the roast from the oven and let it rest for 15-20 minutes to allow the juices to redistribute.
9. Slice the roast against the grain for tender pieces and serve alongside your favorite side dishes.