That’s great advice, and I can’t add much to that. I might rest 15 minutes longer, and with my wife’s family, go to 130 IT in the thinnest part of the roll. My own preference would be not to reverse sear, but that’s just me.
Make sure you put some herbs in your rub. I love rosemary and thyme with beef, along with garlic and onion. Or, if you have the time, wet marinade it overnight in good red wine, fresh onion, garlic, carrot, fresh thyme and rosemary, and olive oil. THEN put a dry rub on with dried versions of the spices and herbs.
Good luck, post pics and results!