From the fat cap, insert meat thermometer into thick center of roast and check internal temperature. The levels of doneness are within the following temperatures: If internal temperature has not been reached, cook for additional 15 minutes and check again.
Rare 115 – 120 degrees*
Medium Rare 120 – 125 degrees*
Medium 125 – 130 degrees*
*Note internal temperature will increase by 10 degrees while resting