• Remove the roast from the refrigerator 1 hour before cooking.
• Preheat the oven to 450 degrees.
• In a small bowl, combine the olive oil, garlic, Italian seasoning, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pat the roast dry with paper towels. Rub the oil mixture all over the roast.
• Transfer the roast to a shallow roasting pan or cast iron skillet and roast at 450 degrees for 15 minutes.
• Reduce the oven temperature to 325 degrees and cook until you reach your desired level of doneness. See below (use a meat thermometer and start checking at the earliest time).
• Remove the roast from the oven, loosely tent with foil and let stand for 20 minutes before carving.
• Slice the meat across the grain and serve with any pan drippings.
• Store leftover sliced beef in the refrigerator for up to 3 days.

Cooking Temperature Guide

- Rare: 120 to 125 degrees, about 10 to 11 minutes per pound
- Medium rare: 130 to 135 degrees, about 13 to 14 minutes per pound
- Medium: 140 to 145 degrees, about 14 to 15 minutes per pound
- Medium well: 150 to 155 degrees, about 15 to 16 minutes per pound
- Well done: 160 to 165 degrees, about 16 to 17 minutes per pound
Remember: The meat will continue to cook when it rests, so remove it from the oven 5 to 10 degrees before you reach your optimal temperature.