- Preheat oven to 500 ˚F.
- Rub down roast with olive or vegetable oil and season with salt, black pepper and granulated garlic. If time allows, season one day before cooking.
- Dry roast uncovered on rack.
- For a roast up to 6 lbs. cook at 500 ˚F for 20 minutes.
- For a large roast 6 lbs. (or more) cook at 500 ˚F for ½ hour.
- Reduce cooking temperature to 350 ˚F and roast for 15-18 minutes per pound OR until the internal temperature reads as follows:
- 135 ˚F for medium rare
- 145 ˚F for medium
- Let the roast rest for 15-20 minutes. Tent with foil while resting. Roast will continue to cook 5-10 ˚F more while resting.
