After mastering how to cook a whole roasted chicken I was finally ready for my next challenge…a roast. I didn’t want to mess it up, so I waited until my parents were in town to give it a try. My dad is the chef in the family and I knew I needed his expertise for this roast to come out just right. Little did I know, making a roast is SO SIMPLE. Super straightforward and unbelievably delicious. If I could eat a roast every day and not get fat I totally would.
Some of my family members prefer their meat to be cooked all the way through so we cooked ours medium-well and it was still very tender and bursting with flavor. I can’t even imagine how much tastier it would have been if we cooked it medium.
This was the most flavorful meat I’ve EVER had and I was honestly super bummed when there was no longer any left. Rob and I ate on this roast for a couple days after our family dinner. We had it for breakfast with eggs and my leftover Cheesy Garlic Parmesan Potatoes, I topped it on top of my Spinach & Feta Blueberry Salad, and ate the remaining little pieces solo right over the stove lol. Don’t you judge me!
- Beef ribeye steak boneless 4.66 lb ($55)
- 2 tbsp fresh thyme
- 2 tbsp fresh rosemary
- 6-8 garlic cloves
- 2 tbsp kosher salt
- 4 tbsp peppercorn medley
- 1 stick salted butter
- 1 tbsp pink Himalayan salt
- Meat thermometer
- Gloves (optional)
- Go against the stem to deflower the thyme and rosemary
- Chop the thyme, rosemary, and peppercorn medley
- Pierce the meat and insert the garlic cloves all over the roast
- Clean as you go. Remember not to place any other ingredients on the cutting board where you had the raw meat.
- Soften the butter
- Add the pink Himalayan salt, pepper, thyme, and rosemary to the butter mixture
- Combine all ingredients
- Put your gloves on and coat the meat with the mixture. As my dad always says, give your roast a slap for good luck!
- Line a baking sheet with aluminum foil and spray generously with oil OR place it on a rack
- Place the roast FAT SIDE UP in the middle of your oven for 20 minutes at 500 degrees then decrease the temperature of the oven to 325 degrees and continue to roast until desired internal temperature. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). We cooked our roast for about 90 minutes. Make sure you continue to check your roast- do not cook by time alone.
- Once the roast is ready to come out tent it lightly with foil and allow it to rest for 15-20 minutes. The roast will continue to cook when tented.
When the butter melts off the roast and into your oven you may have some smoking. If you are cooking this on a rack you can place some water or beef broth to the bottom of your pan so when the butter melts off, it hits the liquid. You could then use the beef broth as a nice gravy!