Photo: Annabelle Breakey; Styling: Karen Shinto
2 Hours 45 Mins
8 servings

Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.

How to Make It

Step 1

Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper.

Step 2

Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper.

Step 3

Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.

Step 4

Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.

Step 5


Chef's Notes

Note: Nutritional analysis is per serving.

The Sunset Cookbook (Oxmoor House) 2010

Ratings & Reviews

Drip Pan goes where?

September 18, 2017
Confused, Step 3 says "using a drip pan filled halfway with warm water"  but doesn't say what to do with it.  Where do you put it?  On the grill next to the meat?  Do you put the meat in it?  Does it go under the grill grate under the meat?  Please advise.

mvmamabear's Review

January 02, 2011

hannahsgirl's Review

July 15, 2014
can you grill this on an electric grill or cook in the oven? I apologize for the one star it won't let you post without something and I have not made it.

JAMES09's Review

December 31, 2013