Preheat oven to 450F degrees

Line a sheetpan with parchment paper

• Place the ribeye roast on top of the lined sheetpan.
• Use a sharp knife to cut 24 slits deep and wide enough to stuff the sliced garlic. Do this on the top-side of the roast and the sides.

  Note: I used about 1 inch slits.
• Stuff each slit with a garlic slice.
• In a small bowl, combine all of the seasoning ingredients. Mix thoroughly to combine.
• Rub the paste all over the ribeye roast.
• Place the sheetpan with the seasoned roast in the oven.
• Immediately turn the oven temperature to 325F degrees. Bake for 2 hours to achive recommended safe internal temperature of 145 degrees.

  Note: If you prefer your steak rare/medium rare cook 20 to 30 minutes less and if your thing is well done cook 20 minutes longer. This 4 pounder was perfectly medium in the middle with the ends medium well.
• Remove the roast from the oven and allow to rest 15 to 20 minutes.
• Slice into your desired portion. Serve and enjoy.

  Note: I cut 8 slices for 8 servings.