.Grilled Rib-eye Steak and Roasted Root vegetables. Grilled Rib-eye Steak and Roasted Root vegetables. Steaks on the grill are a year round favorite at our home. Even in winter temps, my other half has been know to fire up the grill for some real charcoal flavor on a good cut of beef.
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.
You can cook .Grilled Rib-eye Steak and Roasted Root vegetables using 13 ingredients and 11 steps. Here is how you cook it.
Ingredients of .Grilled Rib-eye Steak and Roasted Root vegetables
- Prepare of Meal.
- Prepare 2 of Rib-eye steaks.
- You need 3 medium of Red potatoes.
- You need 3 medium of White potatoes.
- Prepare 2 large of Carrots.
- Prepare 1 large of Red onion.
- Prepare 1 of Kosher salt.
- Prepare 1 of Black pepper.
- You need 1/3 tbsp of salted butter.
- It's 1 tbsp of Olive oil.
- It's 1/2 tsp of Cider vinegar.
- You need of Condiment for the steaks.
- It's 6 large of Baby porta bella mushrooms.
Heat the grill/pan to maximum, a cast iron ridged pan gives excellent results. Place the steaks in a shallow dish, and place the prepared vegetables in a bowl. Mix together the oil, salt, black pepper and balsamic vinegar. Pour half the mixture over the steaks and the remainder over the vegetables, mix well.
.Grilled Rib-eye Steak and Roasted Root vegetables step by step
- Preheat oven to 350° / And Preheat grill (charcoal, electric indoor).
- Wash and cut potatoes into bite sized nuggets leaving the skins on.
- Cut onion into slices. Cut mushrooms in half..
- Place half of the onion slices and all of the sliced mushrooms in a bowl together and set aside..
- Place the remaining onion slices in another bowl with cut up potatoes and carrots. Toss with olive oil and seasonings..
- 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)..
- Season steaks (I prefer McCormacks Montreal Steak Seasonings).
- 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)..
- In a non-stick fry pan melt butter and teaspoon of olive oil..
- 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..
Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. One-Pan Grilled Steak and Vegetables One-Pan Grilled Steak and Vegetables. Place rib-eye steaks on a large platter and season with rub on all sides. Baked potatoes and grilled steak go together like summer and sunshine.