Roasted Thick Ribeye Steaks with Roasted Fingerlings
This beautifully marbled steak pairs flawlessy alongside delicious fingerling potatoes in a meal fit for a king.
INGREDIENTS
2 Tbsp. WFF Himalayan Pink Salt
3 Tbsp. Extra Virgin Olive Oil
2 lbs. Fingerling Potatoes
LET'S GET COOKING!
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