A rimmed baking sheet should have a rack inside of it. Produce the rub. The garlic cloves should be peeled, crushed, and placed in the mortar and pestle's bowl. Pound the contents into a paste after adding the salt. Oil and the herbs de Provence are stirred in after which the mixture is pestled. If you don't have a mortar and pestle, you may use a food processor or mince the garlic finely. Then, sprinkle salt over the mixture, then chop and smash the mixture with the side of your knife in alternating motions until it becomes a paste. The other ingredients are then added after the transfer to the small bowl.

Take the steak out of the wrapper, then pat it dry. To create a cross-hatched design, score the fat cap by cutting diagonal lines across its surface in both directions. Make sure not to cut into the roast itself when cutting. Apply the rub all over the meat. To remove the chill and allow the meat to absorb the aromas of the rub, let it sit for 30 to 60 minutes.

Set the oven to 375°F and get ready to cook. Over medium-high heat, add enough avocado oil (or similar oil with a high smoke point) to coat the bottom of a sizable cast-iron skillet. Place the meat in the pan with the fat cap facing up and sear for three minutes. Turn over and cook for a further three minutes on the other side.

Place the roast in the oven after transferring it to the prepared baking sheet. Roast until a meat thermometer reads 140°F, which takes about 20 minutes per pound. Before slicing and serving, remove from oven and let stand for at least 20 minutes.