Knowing how to make a ribeye roast can mean a perfect beef holiday dinner entree that is perfectly cooked to a medium rare with a garlic and pepper crust all done on the Big Green Egg grill or the oven.
The night before or 8 hours before you want to start grilling, rub the ribeye roast down with the seasonings bye coating in the Worcestershire sauce, garlic, and seasoning.
Cover in saran wrap and refrigerate.
Pull the ribeye roast out 2 hours before you begin grilling.
Prepare the grill or Big Green Egg by getting it to 325° with a diffusor or conveggtor in place for inderect heat grilling.
Grill the roast by placing it fat side up on the grill. If there are bones in the roast, they should be on the grates.
Cook until the internal temperature reaches 110°. Then turn the roast 180 degrees and open up the grill to get the temperature above 400°. Cook until the internal temp reaches 125°.
Remove from the grill and let rest for 10 minutes before slicing and serving.