2 teaspoons Diamond Crystal kosher salt (not fine salt) 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon dried sage 1 teaspoon dried thyme 3 lb. boneless ribeye roast, USDA prime grade or grassfed
In a small bowl, use a fork to mix together the kosher salt, black pepper, garlic powder, sage and thyme. Rub all over the roast, pressing to make sure the rub adheres to the meat.
Add 4 oz beef stock in clay pot. Place the ribeye roast in the pot and set on stew roast it for 50 minutes.
At 30 or 40 minutes of cooking, open your clay pot, Insert a meat thermometer into the middle of the roast and set the thermometer to 130°F (medium rare). If it’s not yet, cover the cooker and continue to cook until the temperature reached.
Remove the ribeye roast from the clay pot. Add 3 tablespoons butter or oil in a sauce pan over high heat, seal all sides of the ribeye roast until all sides are browned.