You have to cook it to your desired doneness. Whatever that is, that's perfectly fine.
You didn't state what kind of cooker you'll be using, so it's kinda hard to help you.
All I can say is I cook one every week, fresh from a local butcher.
I do the reverse sear with oak on my stick burner.
Smoke at 275-300 degrees till internal reaches around 115 degrees then let it rest for around 10-15 minutes while I stoke up the fire.
Then sear over the coals until it hits 125 degrees internal, then let it rest uncovered for 10 or 15 minutes.
Mine will carry over 7- 10 degrees higher during the rest.
If you like yours more or less done, just adjust the searing time.
As far as seasoning, use whatever you like on beef. SPOG, Montreal or a beef rub layered with a hot rub have all worked well for me.