Easiest Way to Make Delicious .Grilled Rib-eye Steak and Roasted Root vegetables

.Grilled Rib-eye Steak and Roasted Root vegetables. Place mushroom and onion slices in pan on medium high heat. Season with Kosher salt and pepper (I like to sprinkle in herbes de provence). Stir until onions are soft and mushrooms are a rich brown color.

Make a Classic Pan-Seared Ribeye Steak Recipe. A great spring recipe, and a perfect way to serve this prime cut of beef. Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes. You can have .Grilled Rib-eye Steak and Roasted Root vegetables using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of .Grilled Rib-eye Steak and Roasted Root vegetables

1. Prepare of Meal.
2. You need 2 of Rib-eye steaks.
3. It's 3 medium of Red potatoes.
4. You need 3 medium of White potatoes.
5. You need 2 large of Carrots.
6. It's 1 large of Red onion.
7. Prepare 1 of Kosher salt.
8. Prepare 1 of Black pepper.
9. You need 1/3 tbsp of salted butter.
10. Prepare 1 tbsp of Olive oil.
11. Prepare 1/2 tsp of Cider vinegar.
12. Prepare of Condiment for the steaks.
13. You need 6 large of Baby porta bella mushrooms.

To get started with this recipe, we must prepare a few ingredients. Here is how you can achieve it. Wash and cut potatoes into bite sized nuggets leaving the skins on. To begin with this recipe, we must prepare a few ingredients.

.Grilled Rib-eye Steak and Roasted Root vegetables step by step

1. Preheat oven to 350° / And Preheat grill (charcoal, electric indoor).
2. Wash and cut potatoes into bite sized nuggets leaving the skins on.
3. Cut onion into slices. Cut mushrooms in half..
4. Place half of the onion slices and all of the sliced mushrooms in a bowl together and set aside..
5. Place the remaining onion slices in another bowl with cut up potatoes and carrots. Toss with olive oil and seasonings..
6. Place seasoned vegetables on a flat baking sheet a set in preheated oven 30 minutes (or until potatoes are tender to touch with a fork)..
7. Season steaks (I prefer McCormacks Montreal Steak Seasonings).
8. On a hot grill (high heat for Indoor Electric grills), Place 1/2" thick steaks on (you should hear an immediate sizzle). Cook until desired amount of done-ness(6-7 minutes each side for medium rare if starting with cold steaks)..
9. In a non-stick fry pan melt butter and teaspoon of olive oil..
10. Place mushroom and onion slices in pan on medium high heat. Season with Kosher salt and pepper (I like to sprinkle in herbes de provence). Stir until onions are soft and mushrooms are a rich brown color..
11. Plate steak with mushrooms and onions on top of each steak and roasted vegetables..

Here is how you cook it. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Season the steak with salt, smashed peeled garlic, and a few sprigs of thyme per side. Placing a cooling rack on a cookie sheet, lay the steak on top.

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