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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?

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.
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