- 30 minutes
Serves 2 - 4.
Prime Boneless Beef Ribeye Filet1.5 lbsQty 2 filets$26.96Add to Basket
Olive OilQty 2 Tbsp.Add to Basket
Butcher’s Salt & Pepper1Qty to taste$3.98Add to Basket
Whole Baby Carrots with Stems, peeledQty 6-7Add to Basket
Butter, unsaltedQty 1 Tbsp.Add to Basket
WaterQty 1/4 CupAdd to Basket
CuminQty 1/2 tspAdd to Basket
Brown SugarQty 2 Tbsp.Add to Basket
- Preheat oven to 400°F. Season steaks with olive oil, salt and pepper.
- Heat oil in an oven-proof skillet over medium high heat.
- Sear steaks for 4 minutes on each side and transfer to oven. Roast for 8-10 minutes or until it reaches an internal temperature of 135°F-140°F* (medium rare).
- Carrots: In a medium skillet, heat butter over medium heat. Add carrots, water, season with salt and pepper, cumin and brown sugar. 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.