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 package

Qty 2.5 lbs.

$22.43
Himalayan Pink Salt

1 bottle

Qty 2 Tbsp.

$6.48
Extra Virgin Olive Oil

Qty 3 Tbsp.
Fingerling Potatoes

Qty 2 lbs.
Coarse Sea Salt

1 bottle

Qty to taste

$5.38
Freshly Ground Black Peppercorns

1 bottle

Qty 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

Need meal advice?