Let roast sit out at room temperature for an hour prior to cooking.

Place a large cast iron skillet in the oven and preheat to 475°.

While oven and skillet are preheating, whisk together, salt, pepper and garlic salt in a small bowl, then rub all over roast.

Carefully remove skillet from the oven once 475° is reach.

Place rib eye roast in skillet, fat side up, and carefully place back in the oven. Do not cover.

Cook for 30 minutes on 475° then lower the temperature to 325° and cook for 1 ½ hours.

Turn oven off but leave roast sit in the oven for 1 ½ hours. Do NOT open the oven door.

After the hour and a half, turn oven back on to 325° and continue cooking for about 30 minutes.

Remove from oven, let rest for about 15 minutes then enjoy!

Great served with mashed potatoes and vegetables