For my daughter Ayah. This is how I make the roast.
Get a 4-5 lb Rib Eye Roast. Look for a piece with good marbling.
Rub the roast liberally with Lawry's Seasoned Salt (or whatever seasoning you prefer) and ground black pepper
Place the roast in the oven.
Cook for 15 minutes at 500° F, then lower the temperature to 350° F
Ok, here's where there's math involved. Sorry.
Total cooking time (the 15 min at 500° F and X amount of time at 350° F) should equal to the following:
Rare: 15 min per lb
Med Rare: 17.5 min per lb
Medium: 20 min per lb
Med Well: 25 min per lb
Well Done: 30 min per lb
It's also advisable to use a meat thermometer to ensure that the roast is done to your liking.
The internal temperature for the roast should be:
Rare: 120° - 125° F
Medium: 135° F
Well Done: 150° F
When you take it out of the oven, let it stand for at least 15 minutes before carving.
The reason you start at 500° F is to sear the outside of the roast, hopefully holding in a lot of the juices.
Love You.
- Dad