Rib Eye Roast Or Tenderloin(Pink In The Middle)
A succulent rib eye roast or tenderloin, seasoned with lemon pepper and olive oil, cooked to perfection for a tender, juicy centerpiece perfect for special occasions.
Ingredients
Instructions
- Rub the roast all over with lemon pepper and olive oil.
- Place the roast in a shallow pan.
- Preheat the oven to 500°F.
- Put the roast in the oven and close the door.
- Do not open for 2 hours.
- Cook for approximately 5 minutes per pound for rare, or 6 to 7 minutes per pound for less pink.
Tips & Substitutions
For a perfectly cooked rib eye roast or tenderloin, ensure the meat is at room temperature before seasoning. If lemon pepper isn't available, use a mix of cracked black pepper and lemon zest. Consider using a meat thermometer to check for doneness; 125°F for rare is ideal. Let the roast rest for at least 15 minutes before slicing to retain juices.
Serving Suggestions
This rib eye roast pairs beautifully with Mashed Potatoes With Browned Onions for a classic meal. Serve with a simple green salad or roasted vegetables to balance the richness. For an elegant finish, consider a slice of Boston Creme Pie for dessert, making it a perfect dinner party centerpiece.
Storage & Reheating
To store leftovers, wrap the roast tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, consider freezing slices in an airtight container for up to 3 months. To reheat, gently warm in a low oven at 250°F until heated through, avoiding dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Rib Eye Roast Or Tenderloin(Pink In The Middle) contains roughly 27 calories, with 3g protein, 0g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the roast is done cooking?
Using a meat thermometer is the most reliable way to check doneness. For rare, aim for an internal temperature of 125°F. Remember, the roast will continue to cook slightly after removing it from the oven, so factor that into your timing.
Can I make this recipe ahead of time?
While the roast is best served fresh, you can prepare it by seasoning it a few hours in advance and refrigerating it. However, cooking the roast in advance and reheating is not recommended, as it may dry out. Instead, cook it fresh for the best flavor and texture.
What should I do if I don’t have lemon pepper?
If you lack lemon pepper, a combination of freshly cracked black pepper and grated lemon zest can serve as an excellent substitute. This will give you a similar citrusy flavor profile. Additionally, a pinch of garlic powder can enhance the seasoning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).