Cut steaks from the middle of the roast (2-4 steaks, ¾ to 1 inch each) if desired and set aside to cook separately. Rub all sides of the roast(s) liberally with seasoning.
Place on a rack on a baking tray and refrigerate overnight, up to 3 days, uncovered.
Preheat oven to 400°F.
Put the two cut sides together and place roast fat side up on a rack in a small baking dish. Add about 1 ½ cups water to the bottom of the dish.
Bake about 60 minutes or until a digital thermometer shows the internal temperature of the thickest part of the meat at 125°F. Turn oven to broil, and broil until internal temperature reaches 130°F, about 4-5 minutes.
Remove from oven and rest for 30 minutes to allow juices to redistribute before slicing.