About 3 hours before putting the roast in the oven, take it out of the refrigerator and set it on the counter to warm to room temperature.
After 3 hours, preheat the oven to 500°.
Set the timer for 20 minutes. Cook the roast at 500° for 20 minutes.
When the 20 minutes is up, without opening the oven door, turn the oven temperature down to 320°.
Continue to cook the roast for 320° for 13-15 minutes per pound for medium-rare.
For medium-rare, the internal meat temperature should read 120°. (For a rare roast, the internal meat temperature should be 115°)
Once the roast is out of the oven, let it rest for about 10 minutes before slicing. This allows the juices to distribute evenly throughout the roast.
Finally, slice, serve, and enjoy!