Preheat the oven to 450°F
Pat the roast dry
Season all sides generously with salt and pepper
Place the roast on a rack in a roasting pan, fat side up
Insert a meat thermometer into the thickest part, avoiding bone
Roast for 15 minutes at 450°F
Reduce the oven temperature to 325°F
Continue roasting until the internal temperature reaches:
120°F to 125°F for rare
130°F to 135°F for medium-rare
140°F to 145°F for medium
Remove the roast from the oven
Tent loosely with foil
Rest for 20 to 30 minutes
Slice against the grain
Serve immediately