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1
With a sharp paring knife, make a series of 1/2-inch-deep holes every 2 inches all over the roast.
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2
Insert a garlic slice in every hole.
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3
Whisk 1/4 cup of the oil with the fresh thyme in a small bowl and rub the mixture over the entire roast.
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4
Place the roast in a large baking dish, cover with foil, and let marinate in the refrigerator for at least 4 hours and up to 12 hours.
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5
Remove the roast from the oven 1 hour before cooking.
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6
Preheat the oven to 425F.
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7
Season the roast all over with salt and pepper.
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8
Put a rack in a roasting pan and place the roast on the rack.
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9
Roast in the oven for 30 minutes.
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10
Reduce the oven temperature to 325F and continue roasting until an instant-read thermometer inserted into the meat registers 135F for medium-rare, 1 to 1 1/4 hours longer.
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11
Remove the roast from the oven and let rest for 30 minutes.
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12
Whisk together the paprika, ground ancho, ground pasilla, white pepper, black pepper, dried thyme, dried oregano, onion powder, garlic powder, and celery salt in a small bowl.
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13
Slice the meat 1 inch thick and place on rimmed baking sheets.
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14
Rub the top side of each slice with approximately 2 tablespoons of the spice rub.
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15
Heat a cast-iron griddle or skillet or a large nonstick saute pan over high heat until almost smoking.
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16
Working in batches, brush the pan liberally with some of the remaining 1/2 cup oil and sear the steaks, rub side down, until blackened, about 2 minutes.
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17
Serve the steaks blackened side up, topped with some of the bearnaise butter and tarragon leaves.
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18
Combine the vinegar, wine, shallot, peppercorns, and 2 tablespoons of the tarragon in a small saucepan.
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19
Bring to a boil over high heat and cook until reduced to about 3 tablespoons, about 8 minutes Strain into a small bowl, pressing against the solids to extract as much liquid as possible.
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20
Let the liquid cool to room temperature.
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21
Discard the solids.
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22
Put the butter into a medium bowl, add the cooled liquid, the remaining 2 tablespoons tarragon,the salt, coarsely ground black pepper, and parsley, and mix to combine.
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23
Cover and refrigerate for at least 1 hour and up to 2 days to allow the flavors to meld.
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24
Remove from the refrigerator 30 minutes before using.
