Name: Sage-Crusted Rib-Eye Steaks with Roasted Vegetables
Total time: 30 min
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.