If there is an extravagant amount of fat on the outside of the roast, trim it off. Or not, as you wish.
Preheat an outdoor grill, or a black iron skillet over medium-high heat on the stove. Preheat the oven to 450 degrees.
Season the roast with pepper and what will seem like too much salt. Put it cut side down on the grill or in the skillet, and sear for about three minutes, until it's browned and you can see fat running out of the roast at the bottom. Turn and brown the other side.
Place the roast on a broiler rack set above a broiler pan to catch the drippings. Add about a cup of water to the pan to create some steam, as well as it keep the drippings from drying out.
Turn the oven down to 250 degrees. Roast until the desired doneness is reached, according to the readings on your meat thermometer, inserted into the center of the beef:
Remove the roast from the pan and allow it to rest for 5-10 minutes before carving. You may carve it into chops with the bone on, or carve away the bone and slice it thinner.
