Rib Eye Roast (boneless), about 8 lbs.
Lawry's Salt and freshly ground pepper
Preheat oven to 425 degrees with the rack in the middle of the oven. Season liberally with Lawry's salt and pepper. Place in pan, fat side up. Roast until meat thermometer reads 145 degrees for medium rare (light pink) (15-20 minutes per pound) Let rest 15-30 minutes. NOTE: An 8 lb. roast took about 2 hours and 15 minutes.