Ingredients
- 1 ribeye roast (5 pounds, bone-in or boneless)
- ½ cup salted butter, softened
- 1 teaspoon garlic salt
- ¾ teaspoon onion salt
- ½ teaspoon ground black pepper
Instructions
- Remove the roast from the refrigerator and let it sit at room temperature for 1½ hours.
- Sprinkle the roast with garlic salt, onion salt, and black pepper.
- Spread the softened butter over the entire roast (optionally mixing the seasonings into the butter first).
- Place the roast on a rack in a foil-lined roasting pan and insert a meat thermometer into the center of the roast.
- Bake at 450°F for 15 minutes.
- Reduce the oven temperature to 325°F and continue baking according to the roast’s weight and cut.
- Remove the roast from the oven when it is 8–10°F below your target doneness temperature.
- Tent with foil and let it rest for 20 minutes before slicing and serving.
Notes
- Use garlic/onion powder plus salt if garlic/onion salt isn’t available.
- Substitute Montreal steak seasoning for bolder flavor.
- Add chopped fresh herbs or dried Italian seasoning to the butter for extra flavor.
- Use a meat thermometer for best results—essential for correct doneness.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8 oz
- Calories: 610
- Sugar: 0g
- Sodium: 670mg
- Fat: 50g
- Saturated Fat: 22g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 160mg
