Have a good digital meat thermometer and insure the probe is half way in the thickest part of the roast. Pre-heat oven to 500, sear for 20 minutes, turn oven down to 225, walk away. Pull roast at 118 degrees and tent in foil, it will continue to cook and climb in temp. At 224, pull foil and slice, your are dead nuts medium rare. Now as for seasoning, poke holes in the fat cap and shove garlic cloves in. Rub with olive oil and season meat with what you like, salt and pepper is good, I use McCormicks Montreal Steak seasoning. Place roast on a bed of thick sliced onion, celery, carrots, Rosemary and Thyme. Forget anything you read about medium rare in the 130+ temp range, trust me, 124-125 and slice. The secret is to pull at 118 and let her rest.
