I prefer to rub salt and pepper and garlic on my roast after letting age in refrigerator for about three or four days. I take it out of the fridge that morning and that is when I season it. I set my oven at 450 and place my room temperature roast in there for 15-20 minutes and then lower the temperature to 360 and cook for 15 minutes per pound. Comes out medium rare and perfect every time. I also make a horseradish/whipped cream/ little salt to go with it. Yummy!