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Preheat the oven to 425 F and line a roasting pan with foil for easy cleanup. Place a rack in the roasting pan. (If you don't have a rack, crunch up a long piece of aluminum foil into a loose coil and place it in the roasting pan.)
Sprinkle all sides of the roast with sea salt, black pepper, and steak seasoning, pressing the seasonings gently into the roast as you go. If you have an oven-safe meat thermometer, you may insert it into the thickest part of the roast now, before it goes in the oven.
Place the seasoned roast fatty side up on the roasting rack. Roast for 15 minutes at 425 F.
Reduce the temperature to 325 F and continue cooking for about 2 hours and 45 minutes, or until a meat thermometer reads 135-140 F.
Remove roast from oven and let rest 15 minutes. Slice across the grain to serve.