It’s a great bit of beef, and it probably depends on the thickness and how rare you like it.
I generally don’t sear in a pan, maybe I should, but 25-30 minutes in the pre-heated oven at the recommended temperature as an absolute maximum time wise for something 1.5” thick generally works for me. I’d rather undercook and pop it back than have it too well done.
Don’t guess it. Get a decent digital probe to check your internal temperatures.
Don’t over season with pepper before cooking as it can burn easily.
Use lots of butter in a flat bottomed heavy pan at a temperature that is medium giving just a little sizzle.
Don’t move the beef. Leave it alone to get a char.
Leave in the oven for 2 minutes, check the temperature, baste with juices then put back in. Repeat every minute or so until you hit your desired temperature.
Good luck
Emergency chilli. Friends coming for dinner, ingredients bought, wine chosen. Then wife in bed today with a virus so dinner cancelled. Knocked this up and drinking a CDP with it
Thanks for asking. Only just recovering after a week - filthy virus. Either flu or (more likely) another dose of COVID despite us both having it in October and a further vaccine. Unfortunately the JN1 variant now doing the rounds.