Tekka

Remove the beef from the refrigerator and allow it to rest at room temperature for 30 to 45 minutes. Pat the surface thoroughly dry with paper towels to ensure proper browning.

Preheat your oven to 325°F (160°C). Season the beef generously on all sides with salt, black pepper, and any desired spices such as cumin or coriander.

Heat a heavy oven-safe roasting pan or Dutch oven over high heat and add a thin layer of oil. Sear the beef on all sides until a deep, even brown crust forms, approximately 3 to 4 minutes per side.

Add aromatics such as garlic, onion, and fresh herbs to the pan alongside the beef. Pour in a small amount of beef stock or water to create a moist roasting environment.

Transfer the pan to the preheated oven and roast slowly, basting the beef with its own juices every 30 minutes to build layers of flavor and keep the meat moist.

Check the internal temperature of the beef using a meat thermometer, aiming for 145°F (63°C) for medium or 160°F (71°C) for well done depending on preference.

Remove the beef from the oven and tent it loosely with aluminum foil. Allow it to rest so the juices redistribute evenly throughout the meat before carving.

Carve the beef against the grain into slices of your desired thickness and arrange on a serving platter. Spoon the pan juices over the top before serving.