Convection oven at 550 degrees. Place in oven 15 minutes then pull the meat out. This sears the outside.
Turn the oven down to 275. Leave the oven door open until it drops to that temp. Then place the meat back in the over after it cools down.
Cook with meat thermometer until 130-135 degrees in the middle. Let sit at least 15-20 minutes before slicing.
The most important thing is to raise the meat to room temp before cooking to get a wide red interior,can take 2-3 hours to bring up to room temp before placing in oven.
You will have well done on the ends. Medium inside of that. Medium rare inside of that .
