Ingredients
Method
- Preheat oven to 425°F. Let the rib eye roast come to room temperature for 30 minutes.
- In a small bowl, combine chopped rosemary, thyme, minced garlic, olive oil, kosher salt, and black pepper to form a paste.
- Pat the roast completely dry with paper towels. Rub the herb paste all over the meat, coating evenly.
- Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear the roast on all sides until golden brown, about 2-3 minutes per side, turning carefully to maintain the herb crust.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until internal temperature reaches 130°F for medium-rare.
- Remove from oven and tent with foil. Let rest for 10 minutes before slicing to allow juices to redistribute.
- Slice into 1-inch thick portions and serve immediately.
Notes
For best results, use a meat thermometer to check doneness. Internal temperature will rise about 5°F during resting. The roast can be prepared with herb paste up to 4 hours ahead and refrigerated. Store leftovers in refrigerator for up to 3 days.
A boneless rib eye roast is thicker and richer than tenderloin, so it usually needs 10 to 20 minutes longer in the oven. Rely on a meat thermometer: take it out at 125 to 130°F for medium-rare and let it rest before slicing.