Boldly Brined Roast Beef
1 tablespoon San Fran Sea Salt
1 tablespoon Big Sur Cowboy Rub
3-5lbs sirloin roast or prime rib
2 tablespoon California Extra Virgin Olive Oil
Place salt and cowboy rub in a small bowl and stir to combine the brine blend. Pat sirloin roast dry with paper towels and generously coat in the brine blend. Place the roast on a wire rack lined roasting pan or casserole dish and place in the refrigerator, uncovered, overnight.
Before cooking, remove the roast from the refrigerator, and let rest for 30 minutes at room temperature.
Preheat oven to 225°F (you can also line the bottom of the pan with foil to make clean-up easier). Place the roast in the oven and cook for 1-2 hours or until the internal temperature reaches 115°F-120°F for medium rare. Remove from the oven and set aside to rest for 30 minutes.
Once the roast has rested, heat oil in an extra large skillet over medium-high heat. Once the oil is sizzling-hot, carefully add the steak, and sear, 1-2 minutes per side, or until crispy and deeply golden. Remove from the skillet and set aside to rest for 15 minutes before slicing and serving.