Sprinkle all sides of roast evenly with 4 teaspoons kosher salt or 2 teaspoons table salt
Wrap with plastic wrap and refrigerate 18 to 24 hours
Adjust oven rack to middle position and heat oven to 225 degrees
Pat roast dry with paper towels and rub roast with 2 teaspoons vegetable oil
Sprinkle all sides evenly with 2 ts pepper
Heat remaining oil in a 12 inch skillet over medium-high heat until the oil starts to smoke
Sear roast until well browned in all sides, 3-4 minutes per side
Transfer the roast to a wire rack set in a rimmed baking sheet
Roast until instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.
Turn oven off
Leave roast in oven until instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer.If roast does not reach desired temperature after 50 minutes, heat oven to 225 degrees for 5 minutes, shut it off, and continue to cook until roast is done.
Transfer the roast to a cutting board and let it rest for 20-30 minutes. Slice meat crosswise as thinly as possible and serve.