Given my disasterous Christms Day piece of crappy beef from Asda

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please feel free to give any advice about the beef I am about to cook. I bought this from a butcher, its a whole piece (1.2kg) of Rib Eye. Advice from the butcher for a medium joint (yes I know its usually sold as steaks but I don't live in UK and we can't get things like bone in rib joints here) was to tke it out of the fridge 4 hours before cooking, to season then sear it all over in a hot pan, put into oven at 170 c for about 45 - 50 mins and let it rest.

How do timings and temp sound to you? This cost me over Eu 20 so I don't want to get it wrong. I am actually a decent cook but my Xmas day disaster seem to hve knocked the confidence out of me bit. Am serving with red wine gravy, pomme dauphinoise, green beens and broccoli.

All advice welcome please and aim to cook this for about 3 pm today

Here's a Gordon Ramsay recipe which looks good but not tried and tested. And he cuts it into steaks. So not much help at all - sorry.

Sorry, beef is 1.4 kg. Have just checked a website which recommends 25 mins per 450g and 20 mins over which would mean cooking for about 1 and a half hours which is different to butchers advice. However, people eat their beef v rare here which my family aren't so keen on. I'm looking for nice and pink in the middle but not dripping blood

I saw that one Hassled, thanks. Looks delish but not much help with the timings IYSWIM

I think the butcher is closer to the mark - the trouble is, huge lumps of beef are actually easier to cook than relatively small ones like you have and the 20 mins over is more than a small (especially boneless) joint needs.

I would do 20 mins v. hot, 40 mins moderate, and then rest it well in a warm place covered in foil.

thanks stealth. Any more advice?

Report back - beef was lovely . Have redeemed myself after horrid Xmas dinner. Cooked for 55 mins, first 20 in hot oven then next 35 on medium heat and let rest for 20 mins. Made lovely red wine sauce to go with - kids ate loads. It was expensive but well worth the money. Have resolved to buy less meat but better quality.

Thanks to all who contributed to this and my previous moany thread