If you're looking for an standout dinner to make for your family or someone special, placing a juicy, hot bone-in, rib-eye roast on the table is sure to make a big impression. Choose a U.S. Department of Agriculture prime cut of rib eye to serve, which is the best grade of meat you can buy. The best part about serving this dish is that everybody will think that you slaved for hours over it, when it's actually a breeze to make. Celebrity Chef Emeril Lagasse offers a recipe for rib-eye roast that just about anyone could make.
- Skill level:
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Things you need
- 2 tbsp kosher salt
- 1 1/2 Tsp ground black pepper
- 1 tbsp olive oil
Preheat the oven to 190 degrees C.
Heat a 10-inch sauté pan on medium-high heat on the stove.
Lay the steak down on a cutting board. Season with salt and pepper on both sides.
Add the oil to the hot pan. Gently pour it into the edge of the pan to prevent splatter.
Place the rib eye in the pan to sear for about five minutes. Turn the rib eye over and sear for five minutes on each side of the roast.
Place the rib eye on a baking tray. Place it in the preheated oven. Leave the steak in for about an hour, or until a meat thermometer inserted says into the middle reads 57.2 degrees C.
Remove the rib eye from the oven and allow it to rest for 10 minutes. Slice and serve immediately.
Tips and warnings
- Your ribeye roast will go well with sautéed spinach and any type of potatoes.
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