Meal Kit

Seared Ribeye Steak

With Roasted Root Vegetables

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 6 days

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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. 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. 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. 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. 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.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.