Q: Can I use salted butter instead of unsalted?
Yes, just reduce the added salt slightly to balance the seasoning.
Q: How can I tell when the roast is done?
Use a meat thermometer — 125°F (52°C) for rare, 130°F (55°C) for medium-rare, and 140°F (60°C) for medium.
Q: Should I cover the roast while cooking?
No, leave it uncovered to achieve a crisp, flavorful crust.
Q: Can I make the garlic butter ahead of time?
Absolutely! You can prepare it up to 2 days in advance and store it in the refrigerator until ready to use.
