Set your oven to preheat at 500 degrees F. This high initial temperature will help develop a flavorful crust on the roast.

Rub the boneless ribeye roast all over with butter to create a rich, flavorful base. Next, season the meat generously with sea salt, freshly ground black pepper, and the minced garlic, ensuring even coverage on all sides. I like using a good-quality butter like Kerrygold for extra flavor.

Place the seasoned roast, fat-side up, in a roasting pan. Roast in the preheated oven at 500 degrees F for 20 minutes to brown the exterior. After 20 minutes, reduce the oven temperature to 325 degrees F and continue roasting until the center of the roast is reddish-pink and juicy, approximately 60 minutes. Use an instant-read thermometer inserted into the center to check for doneness; it should read 130-135°F for medium-rare. I always rely on a thermometer for perfect results every time.

Once the desired temperature is reached, remove the roast from the oven and transfer it to a cutting board. Loosely tent it with foil and let it rest for 15 minutes before slicing across the grain. Resting is important for juicy, tender slices!