Seared Rib-Eye Beef Roast - Instructions
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