Roasted rib eye seasoned with thyme, oregano & bay leaves

Serves

Prep Time

Cook Time

Ingredients

1.5 kg Piece rib eye/scotch fillet

Fresh thyme sprigs, dried oregano leaves, and a few bay leaves

Salad or roasted vegetables to serve

Preheat oven to 200ºC. Tie the beef with short individual pieces of string at 5cm intervals. Brush the beef roast lightly with oil and sear it on all sides over a moderately-high heat until it is evenly browned.
Season it with pepper and salt, and rub the fresh herbs over it. Tuck a few bay leaves under the string.
Place it on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.
Remove beef, cover it loosely with foil, and rest it for 20 minutes before carving. Serve with salad or roasted vegetables.

Judging your roasts degree of doneness using a meat thermometer. The internal temperature for: Rare at 55-60ºC, Medium at 65-70ºC, Well done at 75ºC.
You can also use tongs to test the roasts doneness. Gently prod or squeeze the roast at rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
Most beef roasts don't need to be tied, but some cuts like rib eye/scotch fillet and eye fillet/tenderloin benefit from it. Tying it gives the roast a compact shape, which helps it cook evenly and slice easily. It also gives you the chance to tuck in some extra flavour. Slide in some fresh oregano and thyme sprigs or a few fresh bay leaves or sage leaves under the string.
Serving suggestion: Serve with a salad of radicchio, endive and watercress. These zesty salad leaves combine well with the full flavoured beef.