Rub the roast all over with the olive oil, then press in kosher salt and pepper (and herbs if using) until evenly coated. Place fat-side up in a roasting pan that holds the meat off the bottom, or prop it on four foil balls in a disposable pan.

Heat the oven to 500°F. Roast 15 minutes, then reduce to 325°F and continue roasting. Plan on 13-14 minutes per pound total (about 1 1/2 hours for a 7-lb roast).

About 15 minutes before you expect it to be done, insert a digital thermometer into the center of the thickest part. Pull it at 120°F for medium-rare; the temperature rises about 10 degrees while resting. (Pull temps: rare 120-125°F, medium rare 130-135°F, medium 140-145°F, well done 150-155°F.)

Tent the pan with foil and rest 30 minutes so the juices settle.

Carve with a long, sharp knife, pulling the blade toward you in passes about an inch deep until each slice releases.