Let the beef stand still wrapped for 1 hour at room temperature.

Rub all over with olive oil, then season lightly with favorite seasoned salt (I use Cajun Seasoning as it contains onion, garlic and celery salts. And lightly sprinkle with black pepper.

Preheat oven to 450 F, I used a pan with raised ridges so that it didn't sit in the juices that were saved to pour over at the end.

Bake uncovered, fat side up for 20 minutes, then reduce heat to 325 F and completely cover with aluminum foil and cook for an additional hour. Remove foil and bake for an additional 30 minutes.

Remove from oven and cover with foil while it rests for 40 minutes. This is when you can bring the other dishes together, such as your vegetables, sauce / gravy etc.

Slice into 1-1.5 inch cuts, and if you wish, you can fire up the grill and place the slices on for 3-4 minutes each side. Just enough to not be bloody on outside. If you don't have a grill, you can use a hot cast iron skillet and do the same, or simply serve without grilling. The joint of beef is cooked to medium, however, using the grill or skillet, you can cook a little more to people's liking.

Serve with Au Jus and a horseradish sauce for dipping.