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🍽️ Juicy Rib-Eye Steaks with Crispy Roasted Vegetables

687 kcal · 30 min · 4 servings

Juicy Rib-Eye Steaks with Crispy Roasted Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the rib-eye steaks under cold water and pat them completely dry with a kitchen towel. Set the meat aside to reach room temperature. Preheat your oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Peel the potatoes and cut them into wedges. Peel the parsnips and carrots as well, remove the ends, and cut them into wedges or thick sticks. Halve the onions, peel them, and cut them into quarters.
  3. 3. Line a baking tray with baking paper. Distribute the prepared vegetables evenly on the tray.
  4. 4. Wash the thyme thoroughly and dry it. Gently strip the leaves from the stems.
  5. 5. Put 4 tablespoons of olive oil, the thyme leaves, salt, and pepper into a bowl and mix well. Drizzle this mixture over the vegetables on the tray.
  6. 6. Place the tray in the oven and roast the vegetables for about 45 minutes. Turn the vegetables carefully several times to ensure even cooking.
  7. 7. Rinse the pears, halve them, and remove the stem and seeds. Cut the pears into wedges.
  8. 8. Put the pear wedges into a bowl and mix them with balsamic vinegar and honey.
  9. 9. After about 30 minutes of roasting time, briefly remove the tray from the oven. Add the marinated pears to the vegetables and mix everything well. Put the tray back in the oven and roast for another 15 minutes.
  10. 10. While the vegetables are in the oven, heat a frying pan strongly on the stove.
  11. 11. Rub the rib-eye steaks with a little olive oil. Season the meat generously with salt and pepper.
  12. 12. Place the steaks in the hot pan and fry them for about 6 to 8 minutes on all sides. Turn the meat every 1.5 minutes to ensure even browning.
  13. 13. Remove the steaks from the pan and wrap them in aluminum foil. Set them aside and let them rest for about 10 minutes. Do not clean the pan, as the browned bits are important for the sauce.
  14. 14. Remove the steaks from the aluminum foil and pour the released meat juices directly into the still hot pan.
  15. 15. Deglaze the browned bits in the pan with a little water.
  16. 16. Mix cornstarch with a little cold water in a separate small bowl until you have a smooth mixture.
  17. 17. Stir the cornstarch-water mixture into the sauce in the pan.
  18. 18. Place the pan over medium heat and let the sauce simmer for about 2 minutes until it thickens.
  19. 19. Slice the rib-eye steaks as desired. Serve the steaks together with the roasted vegetables and the pan sauce on plates. Enjoy your meal!

Nutrition per serving