Remove the roast from the fridge 30-60 minutes before prep and allow it to sit at room temperature. Pat dry with paper towels.

In a small bowl, combine garlic, onion powder, Italian seasoning, salt, and pepper. Rub the roast down with oil, then sprinkle it with the herb mixture, pressing it into the meat.

Preheat the oven to 250 degrees F. Melt the butter in a large cast iron skillet over medium-high heat. Add the roast and sear on all sides, about 3 minutes per side, until browned.

Transfer the skillet to the oven (or use a roasting pan) and roast until it reaches your desired doneness: 115 degrees F for rare (~30-35 minutes), 125 degrees F for medium rare (40-45 minutes), or 135 degrees F for medium (~50-55 minutes).

Remove the skillet from the oven and transfer the roast to a cutting board. Cover it loosely with aluminum foil, and rest for 15-20 minutes before slicing. (This will seal in the juices and the internal temperature will rise another 10 degrees to reach the right level of doneness.) Slice the meat against the grain to serve.