If I have the time, my preferred method is to cook very slow around 245-265 till she hits 115-118 and rest 30 mins while the pit/oven gets to 475. Put the roast in to sear to the desired color, but not long enough to raise the internal temp much. Around 5 mins or so. Take her out and allow to rest another 15 minutes. Then eat eat eat!!!
I like rare BTW.