Ribeye Filet with Cumin-Roasted Carrots | Wild Fork
Pan-sear ribeye filets and serve with caramelized cumin-roasted carrots for a restaurant-quality plate. Get the full ribeye and sides recipe.
INGREDIENTS
For Steaks:
2 Tbsp. Olive Oil
WFF Butcher’s Salt and Pepper, to taste
For Caramelized Cumin Roasted Carrots:
6-7 Whole Baby Carrots with Stems, peeled
1 Tbsp. Butter, unsalted
¼ Cup Water
½ tsp. Cumin
2 Tbsp. Honey
LET'S GET COOKING!
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 internal temperature reaches 135°F-140°F for medium-rare.*
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.