Ingredients
Method
- Preheat oven to 425°F (220°C). Let the rib eye roast sit at room temperature for 30 minutes before cooking.
- In a small bowl, whisk together honey, minced garlic, thyme, Dijon mustard, and paprika. Set aside.
- Pat the beef dry with paper towels and season all sides generously with salt and pepper.
- Heat 1 tablespoon olive 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 with tongs.
- Remove skillet from heat and brush the honey glaze all over the seared beef.
- Transfer skillet to preheated oven and roast for 12-15 minutes, or until internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from oven and tent with foil. Let rest for 5 minutes before slicing.
- Slice into 1-inch thick medallions and serve immediately, drizzling any pan juices over the top.
Notes
For best results, use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium. The meat will continue cooking slightly while resting. Leftover beef can be stored in the refrigerator for up to 3 days and reheated gently in a low oven.
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.