Seared Rib-Eye Beef Roast
|One 5 pound||beef rib-eye roast (boneless preferred), trimmed, at room temperature|
| ||sea salt|
| ||freshly ground black pepper|
|3 tablespoons||olive oil|
Laurent Tourondel serves seared rib-eye roast (also known as côte du boeuf) with a trio of dipping sauces at his popular BLT Steak restaurant in New York City. This adaptation of his recipe relies on a high-quality cut of beef. When you use the best quality beef, salt and pepper are the only seasonings you need.
Preheat oven to 350 F.
Pat beef dry with paper towels and season with salt and pepper. In an enameled cast-iron roasting dish over medium-high heat, heat the olive oil. Add the meat to the pan and sear (brown) on all sides, about 8 minutes.
Transfer beef to the oven. Roast until an instant-read thermometer inserted into the center registers 130 F for rare, about 1 hour, 10 minutes, or 140 F for medium, about 1 hour 25 minutes.
Transfer meat to cutting board. Let rest 5 minutes. Cut meat into 1/2" thick slices. Serves 8.