Set the oven to 275°F and let it finish preheating before the beef goes in. This gentle oven setting helps limit the difference between the outer meat and the center.

Distribute the Montreal Steak Seasoning over every side of the beef, then settle it in a roomy roasting pan. A consistent coating gives each slice a seasoned edge, and the pan should leave space around the roast.

Cook the beef uncovered for approximately 2 hours, checking its center periodically with a digital meat thermometer. About 130°F is the medium-rare doneness target for this preparation, but the thermometer reading matters more than the estimated cooking time.

Transfer the beef out of the roasting pan, drape foil loosely over it, and leave it to rest for about 15 minutes before carving thinly across the grain. The loose covering retains some warmth while the resting period helps reduce juice loss when you slice.