Sage-Crusted Rib-Eye Steaks with Roasted Vegetables
By America's Test KitchenPublished on October 19, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
6 carrots, peeled and halved lengthwise12 ounces small red potatoes, unpeeled, halved2 large shallots, peeled and halved through root end4 tablespoons unsalted butter, meltedSalt and pepper 1 tablespoon chopped fresh thyme 2 (1-pound) boneless rib-eye steaks, 1½ inches thick, trimmed2 tablespoons minced fresh sage 2 tablespoons grated lemon zest
Before You Begin
Use carrots that are between 1 and 1¼ inches in diameter and small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss carrots, potatoes, shallots, 2 tablespoons melted butter, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Spread vegetables in even layer on rimmed baking sheet, cut sides down. Roast until tender and well browned on bottoms, about 25 minutes. Sprinkle with thyme.
- Meanwhile, pat steaks dry with paper towels. Combine sage, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper in bowl. Sprinkle steaks with sage mixture, pressing to adhere.
- Heat remaining 2 tablespoons melted butter in 12-inch nonstick skillet over medium heat until just smoking. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 125 degrees (for medium-rare), 10 to 13 minutes. Transfer steaks to cutting board, tent with foil, and let rest for 5 minutes. Slice steaks and serve with roasted vegetables.
Time
30 minutesYield
Serves 4Ingredients
6 carrots, peeled and halved lengthwise
12 ounces small red potatoes, unpeeled, halved
2 large shallots, peeled and halved through root end
4 tablespoons unsalted butter, melted
Salt and pepper
1 tablespoon chopped fresh thyme
2 (1-pound) boneless rib-eye steaks, 1½ inches thick, trimmed
2 tablespoons minced fresh sage
2 tablespoons grated lemon zest
Ingredients
6 carrots, peeled and halved lengthwise
12 ounces small red potatoes, unpeeled, halved
2 large shallots, peeled and halved through root end
4 tablespoons unsalted butter, melted
Salt and pepper
1 tablespoon chopped fresh thyme
2 (1-pound) boneless rib-eye steaks, 1½ inches thick, trimmed
2 tablespoons minced fresh sage
2 tablespoons grated lemon zest
Ingredients
6 carrots, peeled and halved lengthwise
12 ounces small red potatoes, unpeeled, halved
2 large shallots, peeled and halved through root end
4 tablespoons unsalted butter, melted
Salt and pepper
1 tablespoon chopped fresh thyme
2 (1-pound) boneless rib-eye steaks, 1½ inches thick, trimmed
2 tablespoons minced fresh sage
2 tablespoons grated lemon zest
Why This Recipe Works
Flipping the steaks often keeps the herb crust from burning.
Before You Begin
Use carrots that are between 1 and 1¼ inches in diameter and small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss carrots, potatoes, shallots, 2 tablespoons melted butter, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Spread vegetables in even layer on rimmed baking sheet, cut sides down. Roast until tender and well browned on bottoms, about 25 minutes. Sprinkle with thyme.
- Meanwhile, pat steaks dry with paper towels. Combine sage, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper in bowl. Sprinkle steaks with sage mixture, pressing to adhere.
- Heat remaining 2 tablespoons melted butter in 12-inch nonstick skillet over medium heat until just smoking. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 125 degrees (for medium-rare), 10 to 13 minutes. Transfer steaks to cutting board, tent with foil, and let rest for 5 minutes. Slice steaks and serve with roasted vegetables.
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