Grilled Ribeye Roast

This is definitely a “get to know your butcher” recipe, even if you are getting to know the men and women behind the counter at your local grocery store. There’s a nice trend back to butchers who know the cuts of meat and want to talk to you about what works, what’s nice today and more. Talk to them about the cuts in the case. Do you know ribeye doesn’t have to be “just” a steak? That it can be a beautiful, boneless roast (that’s what I asked for here). Mine is a small roast (topped out at 2 1/2 pounds and a bit), but the process is the same. You can tell the butcher exactly how big you want the roast, which end you want it cut from, etc. Next, I want you to forget about the oven for this roast. You are going to roast on the grill. The process is simple: heat the grill, turn off one area of the grill, place the roast there and close the lid—you will be cooking with indirect heat (if you use charcoal, rake the coals away from an area to get this indirect heat). I kept this recipe super simple, letting the meat shine. The summer heat doesn’t mean you have to stop enjoying roasts. You just have to stop using your oven.

Ingredients

• 1 Meyer Ribyeye Roast
• 1 tbsp balsamic vinaigrette
• salt and pepper to taste
• garlic powder to taste
• onion powder to taste
• smoked paprika to taste

Preparation

1. Take the roast out of the refrigerator and set it on counter. Light grill. Set it to high to heat up. When fully hot, clean grill racks if necessary.
2. While grill heats, rub both sides of roast with vinaigrette (use your own recipe or your favorite store-bought brand; I love Newman’s Own brand) and sprinkle both sides with salt and pepper, garlic powder, onion powder and smoked paprika.
3. When grill is hot, place roast on hot rack and turn burner off below it. Close lid and let roast sear for 5 minutes. Turn roast, close lid and walk away. Check on roast, turning every 20 minutes or so. After about 1 hour, use thermometer to check temperature for desired degree of doneness. When roast is ready, remove from grill and let rest under foil and a dishtowel (foil first, towel second) for 5 minutes. Slice and serve. Each serving is about 3 ounces cooked.