Preheat your oven to 350ºF. Tie the 3 lb boneless rib eye roast with kitchen twine to ensure it holds its shape during roasting. Generously season the roast all over with salt and freshly ground black pepper.

In a small bowl, mix together the chopped fresh rosemary (or your preferred herbs) and finely chopped garlic. Add 2 tablespoons of olive oil and stir until it forms a paste. Reserve this mixture for brushing on the roast after searing.

Heat 2 tablespoons of vegetable oil in a cast iron skillet over medium heat. When the oil is smoking hot, add the seasoned rib eye roast and sear it on all sides until evenly browned, about 5 to 8 minutes. Remove the skillet from heat, then brush the herb-garlic paste from Step 2 all over the hot roast.

With the roast in the cast iron skillet, transfer it into the preheated oven. Roast for 1 to 1.5 hours, or until a meat thermometer inserted into the thickest part reads 135ºF for medium-rare. Remove the skillet from the oven and let the roast rest for at least 10 minutes before slicing. The internal temperature should rise and settle around 145ºF during resting for perfect medium-rare. I always let the roast rest well so it's super juicy when sliced.

While the roast is resting, heat 2 tablespoons of butter in a skillet over medium heat. Add the sliced mixed mushrooms and sauté, stirring occasionally, until the mushrooms are cooked through and their liquid has evaporated, about 5 minutes. Season with salt and freshly ground black pepper. For extra earthy flavor, I sometimes use a mix of wild mushrooms here.

Remove the roast from the cast iron skillet and place it on a cutting board. Put the skillet back on the stovetop over medium heat. Pour in the beef or chicken stock and deglaze the skillet, scraping up all the browned bits from the bottom. Let the liquid simmer and reduce until slightly thickened. Stir in the sautéed mushrooms from Step 5 and the remaining 2 tablespoons of butter until the sauce is silky and glossy.

Place the rested roast back into the skillet with the mushroom sauce, spooning some of the sauce over the top. Slice the roast as desired and serve with the luscious mushroom sauce. Garnish your serving platter with extra fresh rosemary if desired. For a more festive look, I love using whole sprigs of rosemary as a garnish.