Photo: Iain Bagwell
When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests.
How to Make It
Step 1
Preheat oven to 425°. Place beef on a wire rack in a jelly-roll pan. Rub butter over beef, and sprinkle with salt and pepper.
Step 2
Bake at 425° for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 135° (medium rare). Cover loosely with aluminum foil; let stand 15 minutes before slicing.
Step 3
Note: We tested with Diamond Crystal Kosher Salt.