Season meat before cooking. Allow meat to come to room temperature before cooking. Pans, grills, and cooking surfaces should be hot, without fat, prior to cooking. Let meat rest before carving.
Oven: Roast in the oven at 425 degrees until a meat thermometer registers at 120 degrees for rare and 130 degrees for medium-rare. Leaving a 1/4 inch layer of fat on the roast will keep it moist while roasting. Rubbing the roast with olive oil before roasting is also recommended.
