Hi,
I'm gonna be roasting a 1kg(2.2lb) of boneless beef ribeye tomorrow, and I've never done it before. I usually broil my own steaks, so I do sorta know my way around the kitchen, but this one's a bit different. I tried googling for recipes for ribeye roasts, but they are often 4-6lbs or even larger, so I'm not sure the timing would be correct.
I don't have a cooking thermometer so I will have to go by time and temperature/setting. I have an oven that allows me to change the temperature(obviously), as well as the heating element(top, bottom, both), as well as circulation(I can turn on an internal fan to keep the air moving).
I intend to rub some herbs into the beef surface(black peppers, basil, paprika, garlic, salt-free all purpose seasoning, anything else I can find), maybe some soya sauce and wine, and let it sit in the fridge overnight, and just put it in a pre-heated oven. Problem is I'm not sure what settings, how hot, how long, and whether I should wrap it in a foil? Does anyone have any idea for a 1kg ribeye? I'm thinking of medium-rare to medium, and from the recipes I've seen online it seems like 300-350F for about an hour should be ok?
TIA!
I'm gonna be roasting a 1kg(2.2lb) of boneless beef ribeye tomorrow, and I've never done it before. I usually broil my own steaks, so I do sorta know my way around the kitchen, but this one's a bit different. I tried googling for recipes for ribeye roasts, but they are often 4-6lbs or even larger, so I'm not sure the timing would be correct.
I don't have a cooking thermometer so I will have to go by time and temperature/setting. I have an oven that allows me to change the temperature(obviously), as well as the heating element(top, bottom, both), as well as circulation(I can turn on an internal fan to keep the air moving).
I intend to rub some herbs into the beef surface(black peppers, basil, paprika, garlic, salt-free all purpose seasoning, anything else I can find), maybe some soya sauce and wine, and let it sit in the fridge overnight, and just put it in a pre-heated oven. Problem is I'm not sure what settings, how hot, how long, and whether I should wrap it in a foil? Does anyone have any idea for a 1kg ribeye? I'm thinking of medium-rare to medium, and from the recipes I've seen online it seems like 300-350F for about an hour should be ok?
TIA!