Remove ribeye from packaging and pat dry with paper towels. Season generously on all surfaces.

Place ribeye on a wire rack over a baking sheet in refrigerator for 12-24 hours.

Remove ribeye from refrigerator 1 hour prior to cooking.

Preheat oven to 250°F. Place a baking rack over a foil-lined baking sheet.

Preheat a large cast-iron or heavy skillet to medium-high. Add 3 tablespoons oil or fat. When oil is hot and shimmering, place roast in pan fat-side down. Sear for 2-3 minutes on all sides.

Remove ribeye from skillet, place on prepared baking rack, and place in oven on center rack. Cook for 1 hour and 15-30 minutes, or until ribeye has reached 125°F for rare, 135°F for medium.

Remove from oven, let rest for 10 minutes, then carve and serve.

In skillet used to sear ribeye, add bourbon to pan and reduce heat to medium.

Stir to scrape up any bits in pan, reduce bourbon to half.

Season to taste with salt and pepper.

Remove from heat, cover, and keep warm until serving.