Sunday, September 12, 2010

Rib Eye Roast

First of all is 'rib eye' one word or two? 

Phil and I picked up a nice piece of beef from Boffos for dinner.  Every once in awhile we like to treat ourselves to nice Saturday evening meal.  Actually, I didn't realize what a treat is was going to be until after they weighed it and the price came up.  They already cut off enough for two and I didn't want to tell them I changed my mind.  I'm not sure why I get awkward about those things.  What am I worried they're going to think if I say it's more than I expected and I'll go with the chicken?  Anyway, dinner was a little pricier than what we had planned.  Don't worry I got over it about 10 minutes later. 

Before Boffos we stopped in at the Kerr Village Farmer's Market.  I picked up vegetables and went to my new favourite stand called Smokeville that I've mentioned before.  They smoke trout, salmon, chicken and pulled pork.  I'm looking forward to having the pulled pork sandwiches later this week.  It's a great weeknight meal because you just have to thaw the meat and heat up in a saute pan and add some BBQ sauce and you have delicious pulled pork sandwiches without  having to spend hours yourself slow cooking the meat.   

Now back to the dinner.  I always think if you have a really good piece of beef you should hold back from over marinating and seasoning.  I kept this one simple. 


1 Tbs Freshly ground pepper
1 Tbs fleur de sel (salt)
Rib Eye Roast
1/4 Cup of olive oil
2 Onions, quartered
2 Tbs of unsalted butter
4 Garlic Cloves, crushed
1 Tbs of fresh thyme, chopped
1 Tbs of fresh oregano, chopped

For the Rib Eye:

Remove beef from the fridge an hour before your ready to cook and bring to room temperature.

Preheat oven to 400F.

Season outside of the meat with pepper and fleur de sel, pressing into the meat with your fingers.  If not already done by your butcher, tie around the eye of meat with kitchen string to allow meat to keep its shape during cooking.
Heat oil in a large cast iron skillet over medium heat.  Add beef to pan and sear all sides until dark brown.  Place in oven and allow to cook for about 20-25 minutes. Meanwhile, melt butter in sauce pan and add herbs and garlic.  Turn beef over and pour butter and herb mixture over beef and place onion quarters around beef.  Continue to cook until desired temperature using a meat thermometer.  Remove meat from the oven and allow to rest in tented foil for about 10 minutes.  I usually pull the meat out about 10 degrees before my desired temperature because it continues to cook while resting. 

I served the beef with goats cheese mashed potatoes and steamed carrots and beans.  The potatoes are simple, just add the cheese to how you usually make your mashed for an extra rich flavour that compliments the beef very well.  I think a blue cheese would have been nice too. 


  1. I doubt you could get such a great looking meal in a restaurant - I am hungry already and it is only 6:45 a.m.!