Our site uses cookies. By clicking accept you agree to our privacy policy

Recipe: Ribeye Filetwith Caramelized Cumin Roasted Carrots

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes

Paired with a simple, but delicious side dish, our ribeye filet is the star of the show, with perfect tenderness, and a rounded flavor that hits all the right notes. Serves - 2 .


Serving Size 2
  • For Steaks:

  • Prime Beef Ribeye Filet, thawed

    1.5 lbs
    Qty 1.5 lbs
  • Olive Oil

    Qty 2 Tbsp.
  • For Caramelized Cumin Roasted Carrots:

  • Whole Baby Carrots with Stems, peeled

    Qty 6-7
  • Butter, unsalted

    Qty 1 Tbsp.
  • Water

    Qty ¼ Cup
  • Ground Cumin

    Qty ½ tsp.
  • Honey

    Qty 2 Tbsp.
  • Coarse Sea Salt

    1 bottle
    Qty To Taste
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To Taste


  1. Preheat oven to 400°F. Season steaks with olive oil, salt and pepper.
  2. Heat oil in an oven- proof skillet over medium high heat.
  3. Sear steaks for 4 minutes on each side and transfer to oven. Roast for 8-10 minutes or until internal temperature reaches 135°F-140°F for medium-rare.*
  4. In a medium skillet, heat butter over medium heat. Add carrots and water. Season with salt and pepper, cumin and honey. Cover and cook for 10 minutes. Uncover and let water evaporate and carrots caramelize.
    *USDA recommends cooking beef to a minimum internal temperature of 145°F. 

Need meal advice?

Ask an expert