Let the beef come to room temperature for about an hour.

Preheat the oven to 425.

In a small bowl, combine the salt, pepper, thyme, rosemary and olive oil. Massage the mixture into the meat until it’s well distributed and every inch of the beef is seasoned.

Place in a pyrex or shallow baking dish. Keep on countertop while the oven preheats. Once the oven comes to temperature, place the meat, uncovered, for 15-20 minutes or until it gets a nice sear all around. Reduce the heat to 350, and continue to cook for about an hour and a half - an hour and 45 minutes, depending on how you like your meat cooked. Half way through the cooking time, rotate the meat so it cooks evenly all around. When it comes to temperature, remove and let it rest for 10 minutes, but keep the oven on.

**The final internal temperature should be 140 degrees for medium rare, and 150 degrees for medium. The meat will cook a little once it’s out of the oven and resting, so you may want to remove it a little earlier than normal, ie if the thermometer reads 135 when you’re trying to achieve a 140 temperature.**

While the beef is resting, split open your rolls and butter them. Evenly distribute the garlic powder and oregano on all sides, and place them on a baking sheet in the pre-heated oven for about 5 minutes, until they warm through and get slightly toasty.