.grilled Rib-eye Steak And Roasted Root Vegetables (11 Steps)

Sherry M Watson
Ratings : 4.9 ⭐ from 1449
⌛ 40 mins
🗒️ 13 ingredients
👩‍🍳 2 servings

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Today's highlight is the .grilled rib-eye steak and roasted root vegetables. This delightful recipe is easy and quick to prepare.

All you need are 13 ingredients and the willingness to follow 11 simple steps.

.grilled Rib-eye Steak And  Roasted Root Vegetables (11 steps)


  • Meal
  • 2 Rib-eye steaks
  • 3 medium Red potatoes
  • 3 medium White potatoes
  • 2 large Carrots
  • 1 large Red onion
  • 1 Kosher salt
  • 1 Black pepper
  • 1/3 tbsp salted butter
  • 1 tbsp Olive oil
  • 1/2 tsp Cider vinegar
  • Condiment for the steaks
  • 6 large Baby porta bella mushrooms
⚡Before proceeding to the steps of creating ".grilled Rib-eye Steak And Roasted Root Vegetables (11 Steps)", it is advisable to explore the following brief health tips:
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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the ".grilled rib-eye steak and roasted root vegetables".

💡️ Once all the ingredients are ready, it's time to create .grilled rib-eye steak and roasted root vegetables by adhering to the 11 following steps:


  • Preheat oven to 350° / And Preheat grill (charcoal, electric indoor)
  • Wash and cut potatoes into bite sized nuggets leaving the skins on
  • Cut onion into slices. Cut mushrooms in half.
  • Place half of the onion slices and all of the sliced mushrooms in a bowl together and set aside.
  • Place the remaining onion slices in another bowl with cut up potatoes and carrots. Toss with olive oil and seasonings.
  • 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).
  • Season steaks (I prefer McCormacks Montreal Steak Seasonings)
  • 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).
  • In a non-stick fry pan melt butter and teaspoon of olive oil.
  • 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.

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

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