Citizens Considered. By James T. Bork, J.D., LL.M., editor, CCH BANKING COMPLIANCE LIBRARY. Bork has practiced banking law and served as in-house bank counsel. He also has written articles and spoken on bank regulatory and compliance issues.
Add the other ingredients to the pot. Once the meat has browned, add 2 1/2 cups (567ml) of water, two beef bouillon cubes and a bay leaf to the Dutch oven until it boils. When the pot reaches a boil, cover the Dutch oven with a lid and simmer the eye round roast for 50 minutes over a low flame.or an evenly cooked roast, place the roast on the middle rack of the preheated oven. 6. Calculate the cooking time for your roast at 7 minutes per 1 lb. of meat (7 minutes per 453g). When you have cooked your roast to these specifications, turn the oven off but do not open the door or remove the roast.
Roast the ribeye for 3 minutes for medium-rare (between 125 and 130 degrees Fahrenheit) and 6 minutes for medium (between 130 and 135 degrees F). Add another 3 minutes of cooking time for medium-well (140 to 145 degrees F). Take the pan out of the oven. Transfer the steak to a plate and cover it with aluminum foil. Let the rib-eye stand for 4 to 5 minutes before serving it. Some restaurants brush the top of the steak with butter or olive oil before it leaves the kitchen.