Step 1

Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

Step 2

Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels, rub with 2 teaspoons oil, and sprinkle all sides evenly with pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Sear roast until browned on all sides, 3 to 4 minutes per side (this is likely to be smoky, so you may wish to turn on an exhaust fan or open a window). Transfer roast to wire rack set in rimmed baking sheet. Roast until center of roast registers 115 degrees for medium-rare, 1¼ to 1¾ hours, or 125 degrees for medium, 1¾ to 2¼ hours.

Step 3

Turn oven off; leave roast in oven, without opening door, until center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest for 15 minutes. Slice meat crosswise as thin as possible and serve.