Ultimate Ribeye Roast in the Oven | Restaurant-Quality at Home!

Описание: Juicy, tender, deeply flavorful, and incredibly impressive, this cut looks fancy—but it’s much easier to make than you might think. With a handful of simple ingredients and a tried-and-true method, you can turn a 4–5 pound ribeye roast into the star of your holiday table.

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Ingredients:
4-5 pound ribeye roast
1 stick butter sliced
1 tablespoon crushed peppercorns
1 tablespoon seasoning salt
1 tablespoon coarse ground sea salt

Instructions:

1. Preheat the oven. Preheat your oven to 450–500°F. This initial blast of heat helps create a flavorful crust.

2. Prep the roast. Crush the peppercorns if using whole—use a mortar and pestle or place them in a plastic bag and gently crush with a rolling pin. In a small bowl, combine: crushed peppercorns, seasoning salt, coarse ground sea salt. Rub the mixture generously all over the roast.

3. Place on roasting rack. Place the ribeye roast on a roasting rack, fatty side up. This ensures the fat melts down over the meat as it cooks, keeping it moist and flavorful. Place the sliced butter on top of the roast.

4. Roast at high heat. Roast at 450–500°F for 15–20 minutes to develop a crust. Do not open the oven door during this time.

5. Lower the temperature. Without opening the oven door, reduce the heat to 325°F. Continue roasting for 13–20 minutes per pound (about 1 hour 45 minutes to 2 hours 15 minutes or a 4–5 lb roast). Use the lower range if you prefer medium-rare, and the higher end for medium.

6. Check the temperature. Pull the roast from the oven when it reaches: 120–125°F for medium-rare (it will rise to 130–135°F while resting), 130°F for medium, 115–120°F if you want rare. A meat thermometer inserted into the center of the roast gives you the most accurate reading

7. Rest before slicing. Transfer the roast to a cutting board and tent loosely with foil. Let rest for 20–30 minutes. This step is essential—resting allows the juices to redistribute, giving you a tender, juicy slice every time.

8.Serving.Slice against the grain into thick or thin slices based on preference.