How to Cook Appetizing .Grilled Rib-eye Steak and Roasted Root vegetables

.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.

Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Preheat a stove top or counter top grill over medium to medium-high heat. Rub each steak with the olive oil, mix the seasonings together and rub the steaks on both sides. 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

1. You need of Meal.
2. It's 2 of Rib-eye steaks.
3. It's 3 medium of Red potatoes.
4. You need 3 medium of White potatoes.
5. Prepare 2 large of Carrots.
6. Prepare 1 large of Red onion.
7. It's 1 of Kosher salt.
8. You need 1 of Black pepper.
9. Prepare 1/3 tbsp of salted butter.
10. It's 1 tbsp of Olive oil.
11. It's 1/2 tsp of Cider vinegar.
12. You need of Condiment for the steaks.
13. 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 instructions

1. Preheat oven to 350° / And Preheat grill (charcoal, electric indoor).
2. Wash and cut potatoes into bite sized nuggets leaving the skins on.
3. Cut onion into slices. Cut mushrooms in half..
4. Place half of the onion slices and all of the sliced mushrooms in a bowl together and set aside..
5. Place the remaining onion slices in another bowl with cut up potatoes and carrots. Toss with olive oil and seasonings..
6. 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)..
7. Season steaks (I prefer McCormacks Montreal Steak Seasonings).
8. 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)..
9. In a non-stick fry pan melt butter and teaspoon of olive oil..
10. 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..
11. 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. Rib-Eye Steak and Mushroom Risotto Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired. Place the root vegetables and onion in a roasting pan.