.Grilled Rib-eye Steak and Roasted Root vegetables

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, .grilled rib-eye steak and roasted root vegetables. One of my favorites. For mine, I am going to 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 recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. .Grilled Rib-eye Steak and Roasted Root vegetables is something that I’ve loved my whole life. They’re 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 particular 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 cook that.

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

Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper.

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.

On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Season rib-eye steaks olive oil and a generous helping of salt and pepper all sides. We recommend turning the steaks about once every two minutes for the juiciest result. Grease a large roasting pan and place all the vegetables in a single layer.

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