Begin by seasoning the roast evenly on all sides with kosher salt, black pepper, garlic powder, and onion powder. Allow the seasoned roast to sit at room temperature with the dry brine for at least 90 minutes to enhance the flavor and tenderness.

Preheat your oven to 500°F. While the oven is heating, rub the roast with olive oil to help the seasonings adhere and to promote a nice crust during roasting.

Place the roast in the preheated oven and roast for 15-25 minutes. This initial high-heat step is essential for developing a flavorful crust. After the time is up, reduce the oven temperature to 300°F and continue cooking.

Use an oven-safe digital thermometer to monitor the internal temperature of the roast. Roast until the internal temperature reaches your desired doneness: 110-115°F for rare, 125°F for medium-rare, or 135°F for medium. This can take an additional 20-50 minutes.

Once the roast reaches the desired temperature, remove it from the oven and place it on a wire rack to cool for 1 hour. Wrap the cooled roast in plastic wrap, and refrigerate for at least 2 hours, preferably overnight, to allow the juices to redistribute.