Piedmontese beef is known for having increased tenderness without excess marbling, which results in a fantastic cut of meat that has a higher lean-to-fat ratio and much lower cholesterol than other cuts of beef. This is possible because of the inactive myostatin gene that is unique to Piedmontese cows.
Season generously with your favorite dry rub. You may use olive oil to help the rub stick to the roast. This can be done 1 day in advance.
Remove the roast from the fridge for 2 hours before cooking.
Pre-heat oven to 500 degrees F. Put roast on roasting rack of directly in roasting pan with the fat side up.
Cooked for 15-20 minutes, to produce a nice crust on the outside of the roast.
Remove roast from oven, and adjust oven temperature to 350 degrees.
Return roast to oven, and continue cooking until roast has reached desired doneness. The is best achieved using a meat thermometer (available at all Wagshal's locations.) Approximate cook time is 10-15 minutes per pound.
Let roast rest 20-25 minutes before slicing, allowing for redistribution of juices.
Cooked items will be cold and will include detailed instructions for easy reheating.