.Grilled Rib-eye Steak and Roasted Root vegetables. Grilled Rib-eye Steak and Roasted Root vegetables. Steaks on the grill are a year round favorite at our home. Even in winter temps, my other half has been know to fire up the grill for some real charcoal flavor on a good cut of beef.
While that is going on, I have made fast work of some root vegetables in the oven and we.
Josh Eggleton's steak recipe reads like a paean to the much vaunted rib-eye cut.
This rib-eye recipe is comfortingly paired with chunky chips, field mushrooms and vine tomatoes, while a balsamic glaze, which can be made well in advance, adds a restaurant quality touch to the dish.
You can cook .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
- It's of Meal.
- It's 2 of Rib-eye steaks.
- You need 3 medium of Red potatoes.
- You need 3 medium of White potatoes.
- Prepare 2 large of Carrots.
- Prepare 1 large of Red onion.
- It's 1 of Kosher salt.
- Prepare 1 of Black pepper.
- It's 1/3 tbsp of salted butter.
- It's 1 tbsp of Olive oil.
- You need 1/2 tsp of Cider vinegar.
- You need of Condiment for the steaks.
- It's 6 large of Baby porta bella mushrooms.
While the vegetables are roasting, preheat grill on high. Season thawed steaks with sea salt and black pepper, then grill to desired doneness. Heat the grill/pan to maximum, a cast iron ridged pan gives excellent results. Place the steaks in a shallow dish, and place the prepared vegetables in a bowl.
.Grilled Rib-eye Steak and Roasted Root vegetables step by step
- 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..
Mix together the oil, salt, black pepper and balsamic vinegar. Pour half the mixture over the steaks and the remainder over the vegetables, mix well. Perfectly-marbled NY Strip seasoned and grilled to your liking, served with roasted garlic mashed potatoes and vegetable du jour.. Served with rice pilaf and glazed seasonal vegetables. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.