Cowboy Cut Ribeye Roast

How many of us have eaten a pot roast and wondered how can we make this easier and at the same time make it taste miles better. Here is a way to take out ninety percent of the prep and add ninety percent more fantastic meaty bliss. This is not really a proper roast, but more a gigantic steak that anyone can make and carve up for two or more. This recipe will feed two hungry people.

1 Cowboy Cut Ribeye (bone on about 2 inches thick weighing in at about 2 pounds)
Salt (Coarse Sea Salt Preferred)
Pepper (Coarse Ground Preferred)
Onion Powder
Garlic Powder
Extra Virgin Olive Oil

OK. I am not going to take anything for granted so you start off by letting your meat rest and reach room temp. Season it nicely to taste no sooner than two minutes before it gets seared. While your meat is resting set your oven to broil and let it preheat no shorter than ten minutes (you want that thing hot like the fires of hell).

Season your meat on both sides with your salt, pepper, onion powder, and garlic powder.

Heat up a skillet nice and hot with some olive oil, and then sear your meat on both sides. Searing the meat is important because if you don't it will leak all its flavors out while it cooks in the oven.

Place your meat in a baking pan (best results require an aluminum or stainless steal pan). Never EVER EVER EVER put a pan with rubber handles in the oven. I have an electric oven which broils from the top main compartment so I place my baking rack at the top, you want the top of your meat about four inches from the element. It should also be noted that you should leave your oven door slightly open while you are broiling (but not while preheating).

Broil for about ten minutes, take out your pan and flip your meat. When you flip your meat take a spoon and pour the juices over the top. Replace in the over and broil for another eight minutes.

Once you are done cooking you meat... LET IT REST FOR AT LEAST THREE MINUTES! DO NOT CUT IT BEFORE IT RESTS! Not listening to this very important step will ruin your very expensive cut of meat. Carve you meat on a large serving plate and serve your slices with a bit of the juices that come out while your carving. Now you have an amazing roast that will make anyone say... MMMMMM!