When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests.
Preheat oven to 425°. Place beef on a wire rack in a jelly-roll pan. Rub butter over beef, and sprinkle with salt and pepper.
Bake at 425° for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 135° (medium rare). Cover loosely with aluminum foil; let stand 15 minutes before slicing.
Note: We tested with Diamond Crystal Kosher Salt.
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