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1
Sprinkle salt over roast. Wrap tightly and refrigerate for 12 hours. Remove roast from refrigerator, unwrap, place on a wire rack in a shallow pan, cover and let sit until it reaches room temperature. Discard wrap.
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2
Preheat oven to 225 degrees F.
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3
Prepare another shallow pan with a wire rack in it. Place in oven to heat.
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4
Pat the roast dry, rub 1 T oil evenly over the meat. Pepper roast.
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5
In a heavy pan, cast iron is best, place remaining T of oil. Heat almost to smoke.
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6
With kitchen tongs, place the roast into hot pan. Sear on each side for 3-4 minutes each.
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7
Remove pan and roast from heat.
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8
Place roast on warmed rack in preheated oven.
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9
Use a probe thermometer to monitor temperature.
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10
You want to try to keep the internal temperature of the roast below 122 degrees. Adjust oven temperature as needed, or open door briefly, to keep that temperature down.
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11
For a medium rare roast, cook to 115, remove from oven. Turn oven off. (A 5 pound roast will take around 2 hours in my oven to reach 115 degrees.) Leave roast in oven until thermometer reaches 130 F for medium rare. This will take 30 to 50 minutes longer.
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12
If your roast is not coming up to temperature, turn the oven back on to 225 for 5 minutes, turn it off and finish.
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13
When roast is at 130 F, transfer to cutting board and let rest 15 minutes.
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14
Slice and serve.
