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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, .grilled rib-eye steak and roasted root vegetables. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

.Grilled Rib-eye Steak and Roasted Root vegetables is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. .Grilled Rib-eye Steak and Roasted Root vegetables is something that I have loved my entire life. They are nice and they look wonderful.

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..

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

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

Preheat a stove top or counter top grill over medium to medium-high heat. Rub each steak with the olive oil, mix the seasonings together and rub the steaks on both sides. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Instructions 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. Grease a large roasting pan and place all the vegetables in a single layer. Season and drizzle olive oil on top. Brush the meat with olive oil and season generously with salt and pepper.

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