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Bring the Wagyu ribeye roast to room temperature for an hour and season simply with kosher salt and freshly ground black pepper, adding rosemary or thyme if desired. Preheat your oven to 250°F (120°C). Sear the roast on all sides in a hot skillet with a bit of oil to develop a crust, then roast in the oven until the internal temperature reaches 125°F (52°C) for medium-rare. Let it rest for 15-20 minutes before carving to allow the juices to redistribute.
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