Last time I explained the idea behind low temperature cooking method for ribeye roast and shared a couple of simple tricks you could use to improve your cooking.
But the post didn’t include a step-by-step guide on how to cook ribeye roast at low temperature in oven…why don’t we go through it now?
Let’s steakeat! 😉
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How To Cook Ribeye Roast At Low Temperature In Oven
For the sake of simplicity I am not going to use any specific recipe – no marinades this time. I am just going to guide you through the process of cooking fairly large piece of red meat so that you will love it at the end.
You will however need flaked (or Kosher) salt and that’s a must.
1. Room temperature. As I mentioned last time, removing the roast from fridge in advance is very helpful – it will save you a good bit of time when it comes to the actual oven cooking. Depending on the size and room temperature, my roasts can spend anywhere between 40 minutes and 3 hours outside. This is the amount of time they need to get to the room temperature.
2. Remove the fat. Ribeye roasts tend to be covered with a nice fat layer unless you got your piece from a butcher who took care of it. Removing fat is really simple – grab it with your fingers and start cutting it away with a sharp knife pulling away from the roast at the same time. See how it goes and adjust your cutting intensity since you don’t want any meat gone with it! 🙂 Try to remove as much fat from the surface as possible.
3. Heat up the oven. I tend to use 130C (266F) setting and find it ideal for what I am looking for: tenderness & flavor as fast as possible. If I have ‘all the time in the world’, I use 100C(212F) or even 90C(194F) setting, but they do take a good while.
4. Season with salt. Flaked salt is a must, because, unlike standard table salt, it is absorbed inside meat at much higher rate. As a result we get a nice, thick ribeye roast which is also thoroughly salted. Now, why don’t we use salt earlier? The reason is that low temperature method takes more time and if we salt the roast well in advance, we are risking to spoil it – salt will deteriorate the surface.
How much salt to add to steak? Flaked/Kosher salt should be used liberally and that’s generally more than you think is enough. However, if cooking first time, don’t go overboard either. Also note that only limited amount of salt will penetrate inside the roast no matter how much you will put on the surface – the more is not better then.
5. Roast in the oven. Use an oven pan or heat-resistant tableware for baking roasts in oven. Put the timer for 30 minutes.
6. Check the temperature. Not only I recommend, I insist you use meat thermometer to check the temperature inside – ribeye is not a cheap steak to spoil! 😉 See what’s the temperature inside the roast – what level of doneness are you looking for? I am a medium-rare fan, so you won’t see me going beyond 52C(126F). After 30 minutes, when I check the temperature, it might be around half of what I am looking for, so I would turn the roast upside down to help even cooking and set the timer for another 20 minutes. I would then check the temperature again.
Sidenote for Medium-Well & Well-Done Fans
Low heat temperature method for cooking ribeye roasts is ideal for when it comes to medium-well and well-done levels of doneness. Because it raises the temperature really slowly, you are guaranteed to enjoy a juicier and more tender steak. It will take more time though, but here is a little trick you could use. After the first 30 minutes, increase the temperature by 20-30C (68-86F) – it will speed up cooking without any loss of flavor or juiciness.
7. Remove from oven. Once the temperature inside is few degrees away from what you are looking for, take the roast out. A tiny amount of residual heat will go inside and add another few degrees. Let the roast rest covered with a few layers of tin foil to hold the heat inside for a bit longer.
8. Heat up the skillet. Have you noticed that the roast you took out from the oven looks grey and isn’t really appetizing? This is what we need searing for – to get that surface browning organized. Heat up the skillet and wait till it starts smoking a bit. There is no need to add extra oil (ribeye is fatty by definition) or salt – we have already done it. Once the skillet starts smoking a tiny bit, put the roast inside and sear each side for a minute or until the browning is like what you are looking for. You can try using meat tongs, but they are probably too small for that. I usually hold the roast with my hands and have the stopwatch running right beside me – I know when to change sides. 🙂
9. Rest again. Done searing? I hope you like what you see! Now use the same layers of tin foil to cover the roast and rest it again for 5-10 minutes. Cut it across the grain and…enjoy!
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Comment and questions are very welcome right below. Thank you. 🙂