It doesn’t get a lot more Paleo than this, does it?
A good quality piece of meat, salt and pepper, and a little oil. Season, sear, throw in the oven.
Patience, attention to detail, and the willingness to lavish a little TLC on top class ingredients. It’s not hard, is it?
And when the results are this good, who can really, honestly, begrudge spending the time, effort, and money on something so wonderful?
The meat usually comes out of the oven so juicy and succulent that we, personally, don’t think it needs a gravy per se – if Mrs. Paleovirtus and Paleovirtus Jr. are in LCHF mode they will eat it with a splosh of Béarnaise sauce. I, however, think all it needs is a good old dollop of Dijon mustard.
One thing we all agree on, it only needs a simple side dish of steamed vegetables to make it complete…
Sunday Ribeye Roast
- A 1.25kg boneless ribeye roast
- olive oil
- freshly ground black pepper
- Pre-heat the oven to 200° C. Remove the meat from the fridge well in advance, in order to fully bring it up to room temperature, an hour at least.
- When the meat is at room temperature, season it liberally with salt and freshly ground black pepper. Massage the seasoning into the meat.
- Heat about 4 tablespoons of olive oil in a large non-stick frying pan over medium high heat. Sear the meat on all sides. You’re aiming for a nice colour here, not too dark, as it’s obviously going to colour more during roasting.
- To nail the done-ness of the meat correctly, you really are going to have to use a meat thermometer. This takes the guesswork out of the cooking of the meat. Insert your meat thermometer into the thickest part of the meat. If you happen to be using a cut of beef with a bone in it, make sure that the tip of the thermometer isn’t touching the bone.
- Clan Paleovirtus likes its beef roasted to “medium”, which after consulting various on-line sources equates to 60° – 65° C for this particular cut of beef. I therefore set the thermometer to the lower part of this range, i.e. 60° C, as the beef will continue to cook slightly during its resting phase.
- Place the meat in the middle of the oven. Roast until the thermometer pings, or beeps, or chimes to inform you that the meat has reached the correct inner temperature. Remove the meat from the oven, and place it on a large plate to rest for about 15 minutes or so. I personally fall on the “no foil tent covering” side of the meat-resting debate.
- Place the meat on a cutting board, and cut into luscious, thick, juicy slices. Serve.