Bring to Room Temperature – Remove the ribeye roast from the refrigerator at least 1 hour before cooking. Letting it rest at room temperature ensures even cooking.

Pat Dry for a Better Crust – Use paper towels to remove excess moisture, which helps develop that delicious golden-brown crust.

Season Generously – Rub the entire roast with kosher salt, black pepper, minced garlic, rosemary, and thyme. For an extra layer of richness, spread softened butter over the surface.

Let the Seasoning Absorb – If you have time, let the roast sit for another 30 minutes to allow the flavors to penetrate.

Preheat the Oven – Set your oven to 250°F (120°C) for a slow, controlled cook that keeps the roast juicy.

Place on a Roasting Rack – Set the seasoned ribeye roast on a rack inside a roasting pan. This promotes air circulation, ensuring even cooking.

Cook Low and Slow – Roast in the oven until the internal temperature reaches:

120°F (49°C) for rare

130°F (54°C) for medium-rare

140°F (60°C) for medium

Use a meat thermometer to check doneness—this step is crucial for precision!

Let the Roast Rest – Remove the roast from the oven and tent it loosely with foil. Let it rest for 15-20 minutes to lock in the juices.

Preheat a Cast Iron Skillet or Oven to 500°F (260°C) – This final step will give your roast an irresistible crispy, caramelized crust.

Sear the Roast – Place the ribeye in the hot skillet (or return it to the oven on high heat) for 2-3 minutes per side, ensuring all edges are browned.

Rest Again Before Slicing – Give the roast a final 5-minute rest before cutting. This prevents juices from running out too quickly.

Use a Sharp Knife – Slice against the grain into thick, even portions for maximum tenderness.

Enjoy with Your Favorite Sides – Serve with classic pairings like garlic mashed potatoes, roasted vegetables, or a bold horseradish sauce.