1-First Step: Start by pre-salting the roast. Take your 4 pounds boneless, tied ribeye roast and rub it all over with 1 tablespoon kosher salt. This step can be done 1-2 days ahead cover and refrigerate it or if you’re in a rush, let it sit at room temperature for 2 hours before cooking. This helps the flavors seep in and makes the meat more tender.

2-Second Step: Preheat your oven based on the roast size. For a 4-pound ribeye roast, set it to 425°F to kick off with a good sear. If you’re working with an 8-pound or larger ribeye roast, go with 350°F right from the start to ensure even cooking. This adjustment prevents the outside from burning while the inside catches up.

3-Third Step: Make the rosemary butter mixture. In a small bowl, combine 4 tablespoons softened salted butter (or 2 tablespoons olive oil for dairy-free), 1 clove minced garlic, 1 tablespoon chopped fresh rosemary, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Mix it well until it’s a smooth paste, which takes just a minute or two. For variations, you could add more herbs if you like, adapting to your taste.

4-Fourth Step: Prepare the roast for the oven. Place the ribeye roast fat-side up in a cast-iron skillet or a roasting pan with a rack. Spread the rosemary butter mixture over the entire surface for even flavor. Insert a meat thermometer into the thickest part, making sure it doesn’t touch any bone, and you’re set for monitoring doneness.

5-Fifth Step: Roast the ribeye based on its size. For the 4-pound version, cook at 425°F for the first 30 minutes to get that nice crust, then lower the heat to 350°F. Keep going until the internal temperature is 10°F below your desired doneness about 2 hours total for medium-rare. For larger ribeye roasts, skip the high heat and cook fully at 350°F, which might take around 4 hours. Use the thermometer to check, and remember to adapt for dietary needs like using olive oil if needed.

6-Sixth Step: Let the roast rest before serving. Once it’s out of the oven, cover it loosely with foil and let it sit for 20-30 minutes. This allows the juices to settle, making the ribeye roast even more succulent. When it’s time, slice it against the grain for the best texture and serve it up for a meal that fits any occasion.