[koukouvagia]

How are you planning to cook this tough cut?

I think it's ok to cook this as a "roast" if it's for Italian beef sandwiches and cold cuts.

 

[koukouvagia]

This topic got me cooking.

I've got a 2-pound ribeye roast. A chunk of meat the guy was cutting off ribeye steaks from. I scored the top and rubbed all the seasonings in. It's sitting on the countertop for a couple of hours. My question is this - What oven temp and for how long to get between med-rare and regular medium?

Thanks.

For such a small roast I would treat it more like a steak and sear it in a pan to brown and then transfer to an oven at 350 for the remainder. This should not take long at all. Maybe 20 minutes start to finish? Use a thermometer and don't let it get past 120.

 

[koukouvagia]

Thank You.

Wow, I was thinking 10-minutes @ 550* then 20-minutes @ 200*.

If you do this it will overcook. Starting at high heat is for browning larger roasts, but the process will cook your steak right through.