Perfectly Sliced Steak with Roasted Baby Potatoes and Carrots
A comforting and quick weeknight dinner featuring juicy ribeye steak and roasted baby vegetables, perfect for impressing guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 2 ribeye steaks
- 1 pound baby potatoes, halved
- 2 cups baby carrots
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (such as rosemary or thyme) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the halved baby potatoes and baby carrots with olive oil, salt, and pepper on a baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until tender and golden brown.
- While the vegetables roast, season the steaks with salt and pepper.
- Heat a skillet over medium-high heat and sear the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness.
- Let the steaks rest for a few minutes before slicing.
- Plate the sliced steak alongside the roasted baby potatoes and carrots, garnish with fresh herbs, and serve.
Notes
Don’t skip resting the steak; it helps retain juices. Use high heat for searing for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 100mg