Instructions: Make thyme and garlic paste by mixing thyme, garlic, salt, pepper and 1 tablespoon olive oil in a small bowl. This can be done ahead.

One hour before cooking, remove meat from refrigerator. Preheat oven to 450 degrees. Trim most fat from meat, leaving a thin layer. Cut 1/2 inch gashes in the fat or top side of the meat and rub thyme and garlic paste into gashes and all over meats surface. Brush meat generously with remaining olive oil.

Place meat on rack in a shallow pan and put it in the lower third of the oven. Roast 20 minutes, then check internal temperature. Remove meat when internal temperature reaches 115 degrees to 120 degrees for rare, 125 degrees to 130 degrees for medium-rare, or 130 degrees to 140 degrees for medium. Let meat rest for 10 to 20 minutes. The temperature will increase 5 degrees to 10 degrees or so. Slice 1/2 inch thick slices and serve.

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