Ribeye Roast

8-10 pound Ribeye

Kosher Salt

Pepper

Compound Butter

2 sticks Butter, room temperature (Salted or Unsalted)

Basil Blend Seasoning or a combination of Garlic powder, Onion Powder, Basil, Oregano, and Cayenne pepper

 

Directions:

The day before you plan to cook your roast, place it on a pan (I use a cooling rack with a pan, so any liquid can drain off), and coat the ribeye with the salt.  

Place the ribeye in the refrigerator, uncovered, overnight.  This will dry the outer layer to allow a nice crust will form when cooking it.

Remove the ribeye from the refrigerator and set it on the counter to come to room temperature (about 1-2 hours).

Season it with the salt and pepper, and make your herbed butter.

To make your herbed butter, combine your room temperature butter with your Basil blend or your seasonings.

Rub all over the top of your ribeye with the herbed butter mixture.

Place your ribeye in a 450° F preheated oven and cook for 30 minutes.  This will start to create the crispy dark crust.

Reduce the oven to 325° F and cook until you reach your desired doneness (usually takes approximately 2 hours.  I cooked mine until the internal temperature reached 135° F

Remove the ribeye from the oven and spoon some of the juices from the bottom of the pan all over the meat.  

Cover the meat with a piece of aluminum foil and allow the meat to rest for at least 20 minutes.

Uncover, cut & serve.