Serves 8–10
Preheat oven to 475°F.
Place roast in center of a 13x9-inch flameproof roasting pan and rub all over with oil, then press the thyme leaves into the surface. Season generously with salt and pepper. Roast in middle of oven for 30 minutes. Remove from oven and, with a bulb baster, skim most of the fat from the pan. Baste beef with fat remaining in pan.
Reduce oven temperature to 375°F.
Roast beef 1 1/4 to 1 1/2 hours more, or until a meat thermometer inserted into the center of the meat registers 115°F.
Transfer to a platter, reserving pan juices, if desired, for au jus or gravy. Let stand 25 minutes before carving. (Meat will continue to cook while standing, reaching about 130°F, medium-rare.)
Per serving (8 oz/229g-wt.): 520 calories (280 from fat), 31g total fat, 12g saturated fat, 57g protein, 0g total carbohydrate (0g dietary fiber, 0g sugar), 170mg cholesterol, 190mg sodium.
