Bring the Roast to Room Temperature: Take the ribeye roast out of the refrigerator about 1 hour before cooking. This ensures even cooking.

Preheat Your Oven: Set the oven to 450°F (232°C). This high heat helps create a flavorful crust.

Season Generously: Coat the roast with olive oil, then rub it with kosher salt, black pepper, minced garlic, and fresh rosemary.

Heat a large skillet over high heat. Sear the roast on all sides to create a golden-brown crust. This step is crucial for sealing in the juices and improving the overall flavor.

Place the seared roast on a rack in a roasting pan. Insert the meat thermometer deep into the thickest part of the roast.

Roast at 450°F for 20 minutes. Then, lower the temperature to 325°F (163°C) and continue cooking until the thermometer reads your desired doneness: Medium Rare: 130°F (54°C) | Medium: 140°F (60°C)

Once the roast reaches your preferred temperature, remove it from the oven and let it rest for 15-20 minutes. This resting period allows the meat’s natural juices to redistribute, ensuring every bite is juicy and tender.

Carve the roast against the grain into thick slices for maximum tenderness.