Home Oven Slow Roasted Whole Ribeye Steak
I went to Portland, Oregon for fun in 2016, and then I rented a car for a self-driving tour. I went to Butte, Montana via Pocatello, Idaho in the evening , hurriedly found a local restaurant to buy a steak and went to the hotel for dinner. Unexpectedly, the steak was grilled very delicious. Maybe it was because I was hungry at the time, and the taste was unforgettable for a long time. This year, I passed through Butte, Montana again. Unfortunately, I have forgotten which steak restaurant it is, what a pity.
Try grilling yourself a whole (4lb-10lb) rib eye steak recently, about 1lb per diner, here's how:
1. Buy ribeye roast at Costco, a large steak
2. 6 hours before entering the oven, place the steak on a baking tray with a tin foil pad, sprinkle a little salt, black pepper, and 2 kinds of chopped spices Rosemary and Thyme on the outside of the steak. Use kitchen cotton to tie the whole steak into a circle, put the long-rooted spices at the bottom, cover with plastic film and put it in the refrigerator
3. Take it out of the refrigerator 2 hours before baking, remove the plastic film
4. Preheat oven to 500°F
5. Bake for 15 minutes at 500°F to brown the skin
6. Cool down to 325°F
7. 13 minutes per pound of steak, or 52 minutes for a 4 pound steak at 325°F
8. Continue grilling for an additional hour or so at 325°F so a 4 lb steak would be a maximum of 1 hour and 52 minutes
9. Test the internal temperature several times with a digital thermometer to determine doneness
10. Rare (Very Rare 125°F – 130°F ), Medium Rare (Medium Rare 130°-140°F) or Well-done (Well-Done 160°F+)
11. Take it out of the oven and wrap it in tin foil to cool for 20 minutes. At this time, guests can drink and chat
12. Cut and serve!
When it comes to steak, don't forget the Horseradish and Au Jus.
Image by Larry White from Pixabay