Optional: Cut down 1/8 inch through the tough membrane on top of the meat every inch to prevent distortion during roasting.

Salt the beef all over and refrigerate on a rack over a roasting pan uncovered for 8 to 24 hours.

Allow beef to sit at room temperature for 2 hours before roasting.

Preheat the oven to 450°F (230°C). Mix butter, cheese, and black pepper until soft enough to spread.

Blot moisture from the beef's surface and apply butter mixture evenly to bottom, sides, and top. Add more black pepper and cheese if desired.

Pour beef broth and water into the bottom of the roasting pan.

Roast in the preheated oven for 20 minutes, then reduce temperature to 325°F (165°C) and roast until internal temperature reaches 120°F (49°C) for medium rare, approximately 1.5 hours. Use a thermometer instead of relying solely on timing.

Tent the beef loosely with foil and let rest for 20 minutes to reach 130°F (54°C).

Pour pan juices into a saucepan and keep warm over low heat. Season with salt and pepper as needed.