A beef export rib or bone-in ribeye derives from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The term “cowboy cut” is often used in American restaurants for a bone-in rib eye steak. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone.1
Preheat oven to 375 degrees with rack in center position.
Pat roast dry thoroughly with paper towels.
In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
Rub roast on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring roast to room temperature.
Heat a large cast-iron pan over medium-high heat. Sear roast on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of roast registers 125 degrees for medium-rare.
Transfer roast to a carving board and let stand at least 15 minutes before slicing and serving.