Cut the top round roast lengthwise into 1-pound(ish) logs. Set aside. In a small mixing bowl, use a fork to combine the brown sugar, kosher salt, Korean chili pepper powder, black sesame seeds, and granulated garlic. Rub it all over the the beef logs, put them on a rimmed plate, cover tightly with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 450°F. Position a roasting rack in a roasting pan and set aside.

Heat the neutral oil in a cast-iron or other heavy-bottomed skillet over high heat until shimmering. Use tongs to gently lay the beef logs into the pan. It should sizzle audibly when placed in the pan. Let them sear for about a minute on each side, turning with the tongs, until the surface is brown in colour. Use the tongs to transfer the beef to the roasting pan. Roast for 15 minutes at the 450°F, then drop the temperature to 325°F and continue roasting until an instant read thermometer measures 120°F in the thickest part of the beef. Remove the pan from the oven and lightly tent with foil. Rest the beef for at least 10 minutes to allow the juices to redistribute before slicing thinly across the grain.