Bring roast to room temperature. Preheat oven to 450°F.
Coat all sides of the roast with extra-virgin olive oil.
Sprinkle all sides with freshly cracked pepper and a liberal amount of coarse Kosher or sea salt. (This step, particularly the salting, should be done as close to the time the roast goes in the oven as possible. It's important not to let the roast sit for long after it has been salted.)
Roast at 450°F for 10 minutes.
Lower oven temperature to 350°F and continue roasting for about 2 hours to 2 hours and 10 minutes, or until roast reaches an internal temperature of 125-130°F (for rare) or 135-140°F (for medium rare).