1. Using a sharp knife, on both the top and bottom, make shallow diagonal slices across the roast, about ⅛-inch deep. Repeat in the opposite direction to create hash marks. 
2. In a small bowl combine salt, pepper, garlic powder, and onion powder. Divide mixture evenly between top and bottom, and rub into hash marks.
3. Transfer roast to a wire rack fitted into a sheet pan. Refrigerate roast at least 30 minutes or up to three days, uncovered.
4. Meanwhile, in a small bowl combine butter and soy sauce. Refrigerate until ready to use.
5. Remove roast from refrigerator. Let stand while oven preheats.
6. Preheat oven to 420°F.
7. In a large, oven-proof skillet heat olive oil over medium-high heat until shimmering. Place roast into pan. Sear on one side, about 3 minutes.
8. Flip roast over and place pan in oven.
9. Roast 10-12 minutes or until an instant-read thermometer inserted into the thickest part of the roast registers 130°F for medium-rare, or until desired temperature is reached based on the chart below.
10. Remove pan from oven, let stand 10 minutes. Transfer roast to cutting board. Top roast with pan drippings and the soy sauce butter. Slice thinly against the grain and serve.

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