Recipe:Roasted Thick Ribeye Steak
with Roasted Fingerlings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
This beautifully marbled steak pairs flawlessy alongside delicious fingerling potatoes in a meal fit for a king.
Ingredients
-
Black Angus Beef Thick Ribeye Steaks, thawed
2.25 lbs per packageQty 2.5 lbs.$22.43 -
Himalayan Pink Salt
1 bottleQty 2 Tbsp.$6.48 -
Extra Virgin Olive Oil
Qty 3 Tbsp. -
Fingerling Potatoes
Qty 2 lbs. -
Coarse Sea Salt
1 bottleQty to taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty to taste$5.78
Cooking
Instructions
- Preheat oven to 450°F. Season steak with salt and pepper.
- Cut potatoes in half lengthwise and season with salt and pepper. Place in an oven tray with 1 Tbsp. of olive oil. Bake for 20-30 minutes or until golden and tender.
- While potatoes are roasting, heat olive oil in a large cast-iron skillet on medium high. Add the steaks and sear on both sides for 3-4 minutes, or until browned.
- Transfer skillet to oven and roast for another 10 minutes or until it reaches an internal temperature of 125°F for medium rare.*
- Remove steaks from skillet and let rest for 5 minutes. Serve with roasted potatoes on the side. *USDA recommends cooking beef to a minimum internal temperature of 145°F