Oven-Roasted Ribeye Steak

Name: Oven-Roasted Ribeye Steak
Total time: 5400 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1.8 kg (about 4 pounds) whole ribeye steak; Salt and pepper; Rosemary

火男 @fire_man

台北

Costco offers an economical pack of ribeye steaks for the New Year. Roast a large piece slowly for an hour to lock in the juices.

火男 @fire_man

台北

Costco offers an economical pack of ribeye steaks for the New Year. Roast a large piece slowly for an hour to lock in the juices.

Saved

Ingredients

1 hour 30 minutes

Serves 6 servings

1.8 kg(about 4 pounds) whole ribeye steak
Salt and pepper
Rosemary

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Steps

1 hour 30 minutes

1

Bring the whole piece to room temperature. Trim the silverskin and excess fat.
The trimmings can be sautéed and used to make borscht.
2

Preheat the oven, then place the whole piece in to roast slowly. Check and turn it every 10 minutes. While roasting, pat rosemary onto the meat, letting it absorb the juices.
3

If you don't have a thermometer, cook the meat until it feels like the fleshy part under your thumb when you bend your fingers (it should be firm but not jiggly like fat). If you have a thermometer, insert it into the center and aim for about 130°F (54°C) for medium-rare.
4

After removing the meat from the oven, let it rest before slicing to allow the juices to redistribute. If you cut it immediately, the center will be rarer. If you cook it until the center is to your liking, the edges may be overcooked, so let it finish cooking with residual heat.
5

Experiment with two pieces: this one was cut immediately, resulting in more juices on the plate.
6

This one was rested, resulting in more even doneness, though slightly over medium. Next time, remove the meat a bit earlier.