Yes, I think the 24 hours was overkill. I’d read it on a few blogs, but I imagine that was for a bigger joint of beef. And i feel like it could have been rarer too. The texture was a bit too even, I prefer a little bit more bloody in the centre.
Didn’t really much seasoning apart from salt. But we got an eighth of a cow from a local farm, so we’ve got plenty more roasting pieces in the freezer to experiment with!