Grilled Ribeye with Roasted Vegetables
A flavorful grilled ribeye steak paired with tender roasted vegetables, seasoned simply with herbs and spices. A hearty and wholesome meal for two.
Prepare vegetables for roasting
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the bell pepper pieces, zucchini half-moons, red onion wedges, and broccoli florets. Drizzle with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss the vegetables well to coat them evenly. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned, stirring halfway through.
💡 Pro Tips:
- •Cut vegetables into similar sizes so they cook evenly.
- •Roasting gives vegetables a nice caramelized flavor.
Prepare the ribeye steaks
While the vegetables are roasting, pat the ribeye steaks very dry with paper towels. Season both sides of each steak generously with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon dried rosemary or fresh chopped rosemary. This is important for flavor and a good crust.
💡 Pro Tips:
- •Patting steaks dry helps achieve a better sear and crust.
- •Seasoning right before grilling allows flavors to penetrate.
Grill the ribeye steaks
Heat a grill or grill pan to medium-high heat. Once hot, brush the grill grates lightly with 1 tablespoon olive oil. Place the seasoned ribeye steaks on the hot grill. For medium-rare doneness (warm red center), grill for 4-5 minutes per side. For medium doneness (pink center), grill for 5-6 minutes per side. Adjust cooking time based on thickness and your desired doneness. Use a meat thermometer to check the internal temperature (130-135°F for medium-rare, 135-140°F for medium).
💡 Pro Tips:
- •Only flip the steak once for the best grill marks and crust.
- •Do not press on the steak with a spatula, as this squeezes out juices.
Rest and serve
Once cooked to your liking, remove the grilled ribeye steaks from the grill and place them on a cutting board or plate. Let them rest for 5-10 minutes. Resting allows the juices to settle back into the meat, keeping it tender and juicy. Serve the rested ribeye steaks alongside the roasted vegetables.
💡 Pro Tips:
- •Resting meat is crucial for tenderness and juiciness.
- •Slicing the steak against the grain (across the muscle fibers) makes it even more tender.
- Large baking sheet
- Grill or grill pan
- Tongs
- Meat thermometer (recommended)
- Knife and cutting board
- Measuring spoons
- Measuring cups
- 💡For a garlic butter finish, melt 1 tablespoon butter with 1 clove minced garlic and pour over the rested steaks.
- 💡You can vary the roasted vegetables based on season or preference; sweet potatoes or Brussels sprouts are also good choices.
- 💡Ensure your grill is very hot before adding the steak to achieve a good sear quickly.
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