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

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, .grilled rib-eye steak and roasted root vegetables. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. Plate steak with mushrooms and onions on top of each steak and roasted vegetables..

.Grilled Rib-eye Steak and Roasted Root vegetables is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. .Grilled Rib-eye Steak and Roasted Root vegetables is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have .grilled rib-eye steak and roasted root vegetables using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make .Grilled Rib-eye Steak and Roasted Root vegetables:
  1. Get Meal
  2. Take 2 Rib-eye steaks
  3. Prepare 3 medium Red potatoes
  4. Get 3 medium White potatoes
  5. Make ready 2 large Carrots
  6. Take 1 large Red onion
  7. Get 1 Kosher salt
  8. Get 1 Black pepper
  9. Get 1/3 tbsp salted butter
  10. Get 1 tbsp Olive oil
  11. Take 1/2 tsp Cider vinegar
  12. Take Condiment for the steaks
  13. Get 6 large Baby porta bella mushrooms

To get started with this recipe, we must prepare a few ingredients. Here is how you can achieve it. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Steps to make .Grilled Rib-eye Steak and Roasted Root vegetables:
  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.

Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Rib Eye Steak Rib Eye Steak Ingredients. Rib eye steak - We used a beautiful USDA Prime boneless rib eye steak. Olive oil - I love a strong and fragrant olive oil when cooking steaks - it imparts a wonderful light flavor when grilled.; Salt - A good course salt, heavier than table salt, is what you want for seasoning rib eye.

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