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1
Combine the cumin, cocoa, allspice, 2 teaspoons salt, and 1 teaspoon black pepper in a small bowl, mix well, and rub all over the beef.
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2
If the roast has a long, thin end, tuck it under to prevent overcooking.
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3
Use butcher twine to tie the roast at 2-inch intervals; tie it a little tighter at the wide end, which will create a more even thickness.
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4
Refrigerate uncovered overnight, if time permits, or for a minimum of 2 hours if cooking the same day.
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5
Let the beef sit out at room temperature for at least 30 minutes before cooking.
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6
When youre ready to cook, position a rack in the center of the oven and heat to 350F.
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7
Heat the oil in a large ovenproof skillet (cast iron is best) over medium-high heat.
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8
When hot, add the beef and cook undisturbed for at least 2 minutes.
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9
Check the underside for browning; if necessary, cook until the bottom is a deep golden brown, up to 2 minutes longer.
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10
Flip the roast and transfer the skillet to the oven.
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11
Roast until the beef reaches the desired doneness; itll take about 25 minutes to reach medium-rare (120F at the center).
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12
(Keep in mind, though, that cooking time will vary depending on the size and shape of the roast.
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13
A meat thermometer is your best aid.)
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14
Remove from the oven and let rest for 10 to 20 minutes.
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15
Then remove the butcher twine and cut across the grain into 1/3-inch-thick slices.
