I just made my first ribeye roast and it came out way too medium/well-done, with only very little pink in the center. It’s a 5.5 lbs boneless ribeye roast, and I followed online recipe and erred on side of caution. Started at 500F for 20 minutes then lowered to 325F. Inserted meat thermometer into the center of the meat and took it out of oven at 125F. The roast rested 25+ minutes and the temp was 135F when I cut it open. I was aiming for medium-rare but it was more medium/well-done. Please help!! All online recipes call for even higher temps than what I used for medium rare. What did I do wrong?? Any advice is greatly appreciated. Thanks!!