Party tonight for my pops big 70th and I get the honors of cooking the beef t-loin. I did a seach and didn't come up w/ all that much info. Thinking a quick sear then roasting it up to temp (130ish) or reverse sear. Any suggestions on rubs, marinade, etc. is greatly appreciated. And any tips on keeping warm will help, as I will have to transport to my sis's house about 10min away. Thanks for the help!