Pan-Seared Ribeye with Roasted Root Vegetables
Pan-Seared Ribeye with Roasted Root Vegetables
Ingredients
For the Ribeye
- 2 ribeye steaks, about 1 1/2 inches thick, 12-14 ounces each
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon fresh thyme leaves, chopped
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the vegetables: In a large bowl, combine the carrots, parsnips, and red onion. Drizzle with 3 tablespoons of olive oil, sprinkle with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 tablespoon of chopped fresh thyme. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.
⏱️ 10 min
- 3
Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
⏱️ 30 min•🌡️ 400
- 4
Prepare the ribeye: While the vegetables are roasting, remove the ribeye steaks from the refrigerator and pat them thoroughly dry with paper towels. Season generously on both sides with 1 tablespoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 5
Sear the ribeye: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over high heat until shimmering and just starting to smoke. Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side for a good crust.
⏱️ 6 min
- 6
Baste the ribeye: Reduce the heat to medium. Add 2 tablespoons of unsalted butter, 3 smashed garlic cloves, and 2 fresh rosemary sprigs to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steaks continuously for 2-4 minutes, or until the steaks reach your desired doneness (130-135°F for medium-rare).
⏱️ 4 min
- 7
Rest the ribeye: Transfer the steaks to a cutting board and let them rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 5 min
- 8
Serve: Slice the rested ribeye against the grain and serve immediately with the roasted root vegetables.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Ribeye with Roasted Root Vegetables
For the Ribeye
- 2 ribeye steaks, about 1 1/2 inches thick, 12-14 ounces each
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon fresh thyme leaves, chopped
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the vegetables: In a large bowl, combine the carrots, parsnips, and red onion. Drizzle with 3 tablespoons of olive oil, sprinkle with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 tablespoon of chopped fresh thyme. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.
⏱️ 10 min - 3
Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
⏱️ 30 min•🌡️ 400 - 4
Prepare the ribeye: While the vegetables are roasting, remove the ribeye steaks from the refrigerator and pat them thoroughly dry with paper towels. Season generously on both sides with 1 tablespoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min - 5
Sear the ribeye: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over high heat until shimmering and just starting to smoke. Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side for a good crust.
⏱️ 6 min - 6
Baste the ribeye: Reduce the heat to medium. Add 2 tablespoons of unsalted butter, 3 smashed garlic cloves, and 2 fresh rosemary sprigs to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steaks continuously for 2-4 minutes, or until the steaks reach your desired doneness (130-135°F for medium-rare).
⏱️ 4 min - 7
Rest the ribeye: Transfer the steaks to a cutting board and let them rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 5 min - 8
Serve: Slice the rested ribeye against the grain and serve immediately with the roasted root vegetables.
⏱️ 2 min