Seared Ribeye Steak

With Roasted Root Vegetables

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The classic steak-and-potatoes dish gets an upgrade with trimmed ribeye filets, slow-seared to perfection, and a simple roasted root vegetable medley. This dish is a healthy, elegant meal to cap off a long day.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 6 oz. Carrots
  • 8 oz. Parsnips
  • 1⅗ oz. Radishes
  • 1 Yellow Onion
  • 1 Rosemary Sprig
  • 32 oz. Ribeye

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    881
  • Carbohydrates
    35g
  • Fat
    38g
  • Protein
    94g
  • Sodium
    354mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Pan
  • 1

    Prepare the Ingredients

    Preheat oven to 400 degrees. Prepare baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Mince garlic. Thinly slice carrots and parsnips into long, slim matchsticks. Finely slice radishes into thin rounds. Finely slice onion into long strips. Stem rosemary and coarsely chop leaves.

  • 2

    Coat the Root Vegetables

    In a large mixing bowl, whisk together 1 Tbsp. olive oil, garlic, chopped rosemary, and a pinch of salt and pepper. Add onions, parsnips, and carrots and evenly coat with mixture.

  • 3

    Roast the Vegetables

    Evenly arrange coated vegetables on a prepared baking sheet so they aren't overlapping. Roast in oven 10-12 minutes, until they are caramelized and fork tender. Watch closely: move vegetables halfway through to ensure they're not sticking to the sheet.

  • 4

    Cook the Steaks

    Rinse steaks and pat dry. Season steaks with a pinch of salt and pepper on each side. Heat a large pan over medium-high heat. Add 2 tsp. olive oil and when oil is hot, add steaks. Cook on each side for 4-5 minutes, or until internal temperature reaches 145 degrees.

  • 5

    Plate the Dish

    Arrange a ribeye on eachplate. Surround with roasted root vegetables. Garnish with any remaining rosemary and a crack of black pepper.

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