Take roast out of fridge, pat dry with paper towel, sprinkle and slightly press half of the salt all over and allow to rest for about an hour or two; should still be cold to the touch, but closer to room temp.
Preheat to 500
Mix all the other ingredients together to form a paste, pat dry again, and then rub it all over the meat.
Set on roasting rack, and then into heavyweight pan. Set oven rack so roast is in the center of oven.
1st roasting option: cook 5-7 mins per pound at 500 and then shut the oven off and DO NOT OPEN IT AT ALL for at least an hour. (5 for boneless, 7 for bone in)
2nd roasting option: cook for 15-20 minutes at 500, then drop down to 325 until desired temp is reached. This way works best if youre attempting to bake something else simultaneously. 15 mins boneless, 20 bone in at 500.
For Medium rare, set the thermometer alarm to 138.
Allow to rest at least ten minutes before slicing.
