Rub the roast generously with kosher salt and pepper. Heat an oven-safe skillet over medium-high heat, until smoking hot.
Add 1 tablespoon of oil and place the roast into the hot skillet, searing it on all sides, for about 3-4 minutes on each side.
Transfer the seared roast to the preheated oven and roast until it reaches your desired doneness, 120 degrees for rare or 125-130 degrees for medium-rare.
This may take somewhere between 15-20 minutes for rare, depending on the thickness of your roast.
Once the roast is done, remove from the oven and allow it to sit on a plate, covered, for about 15 minutes.
Heat the same skillet with beef drippings over medium heat and add remaining oil, garlic, and herbs.
Cook until fragrant, stirring constantly, then pour in broth. Reduce the heat and let it simmer, scraping any brown bits from the bottom of the pan. Cook until liquid is reduced by half.
Slice the beef and remove the twine as you slice off the pieces. Return it back to the pan, spooning the sauce over. Serve immediately and enjoy!