This juicy rib eye steak is cooked low and slow to make it extra tender, served with colorful veggies. It’s a delicious main dish that really impresses!
And let’s talk about that grilled Caesar salad!🥗 It’s not your usual salad; grilling adds a smoky flavor that makes it even tastier. Perfect for summer barbecues!
I love how easy this meal is to prepare, especially when I can cook the veggies right alongside the steak. It’s a true crowd-pleaser that always brings smiles at dinner time!
Key Ingredients & Substitutions
Rib Eye Steak: This cut is flavorful and tender due to its marbling. If you’re looking for a leaner option, filet mignon works well, but it has less fat. For a budget-friendly choice, try sirloin, although it won’t be as rich.
Olive Oil: Extra virgin olive oil adds a nice flavor. If you’re cooking at high temps, consider using canola or avocado oil, which have higher smoke points.
Veggies: Baby potatoes and carrots are great, but feel free to swap in asparagus, broccoli, or Brussels sprouts. Use whatever veggies are in season or you have on hand for variety.
Romaine Lettuce: For your Caesar salad, you can use other greens like kale or even grilled spinach. Just make sure they can hold up to grilling!
Caesar Dressing: If you’re out of store-bought dressing, a simple homemade mix of mayonnaise, garlic, lemon juice, and anchovies will do the trick. For vegan options, use cashew cream instead of mayo.
How Do I Get the Perfect Crust on My Steak?
Getting that delicious crust on your steak is all about the searing technique. Here’s how to achieve that flavorful brown crust:
- Make sure your pan is really hot—this helps create that sear.
- Don’t overcrowd the pan; give the steak space to properly sear.
- After placing the rib eye in the pan, resist the urge to flip it right away. Let it form a good crust for 1-2 minutes before turning.
- Use a meat thermometer to check doneness without cutting into the steak. Aim for a temperature slightly lower than your desired doneness for best results!
How Can I Keep My Veggies Tender and Flavorful?
Roasting veggies alongside the steak is simple but requires a few tips for the best outcome:
- Cut the vegetables into similar sizes for even cooking.
- Don’t overcrowd the pan; give them space for proper caramelization.
- Mix well with olive oil and seasonings to ensure even flavor. It’s important to coat them nicely!
- Check them halfway and toss to promote even cooking.
These tips will help you achieve a fantastic rib eye steak and delicious sides every time! Enjoy your cooking!
Slow Roasted Rib Eye Steak with Veggies and Grilled Caesar Salad
Ingredients You’ll Need:
For the Slow Roasted Rib Eye Steak:
- 1 (2 to 3 lb) bone-in rib eye steak, about 1.5 to 2 inches thick
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
For the Roasted Veggies:
- 2 cups baby potatoes, halved
- 1 cup baby carrots
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced into thick rounds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs (or oregano/basil)
For the Grilled Caesar Salad:
- 1 large head of romaine lettuce, halved lengthwise
- 3 tbsp olive oil, divided
- Salt and black pepper, to taste
- 3 tbsp Caesar dressing (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Croutons (optional)
How Much Time Will You Need?
This recipe requires around 1 hour of cooking time and about 30 minutes of prep time, including marinating. The rib eye steak needs resting time after roasting, so plan for approximately 2 hours total from start to finish for a delicious, tender meal.
Step-by-Step Instructions:
1. Prepare the Rib Eye Steak:
Begin by taking the rib eye out of the fridge and letting it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly. Preheat your oven to 275°F (135°C) for the slow roast. Next, rub the steak generously with olive oil, minced garlic, kosher salt, freshly ground black pepper, chopped rosemary, and fresh thyme. Make sure to coat it well!
2. Roast the Rib Eye:
Place the seasoned rib eye on a wire rack that’s set inside a rimmed baking sheet. This allows for even airflow and cooking. Insert an oven-safe meat thermometer into the thickest part of the steak. Roast in your preheated oven until the internal temperature reaches about 125°F (52°C) for medium-rare, which usually takes about 45-60 minutes. Once done, remove it from the oven and loosely tent it with foil. Allow it to rest for at least 15 minutes before slicing.
3. Prepare and Roast the Veggies:
While your steak is roasting, grab a bowl and toss together the halved baby potatoes, baby carrots, red bell pepper strips, and zucchini rounds with olive oil, salt, black pepper, and dried Italian herbs. Spread them out on a baking sheet in a single layer. Roast alongside the steak for the last 30-40 minutes, turning them once halfway through so they cook evenly and caramelize beautifully.
4. Sear the Steak:
After resting, it’s time to give your rib eye a gorgeous sear! Heat a cast-iron skillet or heavy-bottom pan over high heat and add a splash of olive oil. Once hot, sear the steak for 1-2 minutes on each side until you achieve that lovely brown crust. After searing, remove it from the heat and slice it against the grain for the best texture.
5. Grill the Caesar Salad:
Next, preheat your grill or grill pan to medium-high heat. Brush the halved romaine lettuce with olive oil and season with a sprinkle of salt and pepper. Grill the lettuce cut side down for about 2-3 minutes until you start to see some nice char marks and it softens slightly. Flip it to grill the outer side for another 1-2 minutes. Once done, remove from the grill and drizzle with Caesar dressing and sprinkle with grated Parmesan cheese. Add croutons if you like!
6. Serve:
Now comes the best part—serving your meal! Plate the sliced rib eye steak next to the roasted veggies and enjoy your grilled Caesar salad on the side for a complete and satisfying dinner. Dive in and relish the tender flavors and smoky notes from your delicious meal!
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This method guarantees a flavorful and tender rib eye with beautifully roasted veggies, while the grilled Caesar salad adds a smoky freshness to balance the rich flavors of the steak. Enjoy every bite!
FAQ for Slow Roasted Rib Eye Steak with Veggies and Grilled Caesar Salad
Can I Use a Different Cut of Beef?
Absolutely! If rib eye isn’t available, you can use a prime rib or even a boneless rib eye. Just keep in mind that the cooking times may vary slightly depending on the thickness and fat content of the cut.
What Should I Do If I Don’t Have Fresh Herbs?
No problem! You can substitute fresh herbs with dried herbs. Use about one-third of the amount; for example, 1 tsp of dried herbs can replace 1 tbsp of fresh herbs. Just remember that dried herbs can be more potent, so adjust to taste!
How Can I Make the Vegetables More Flavorful?
You can enhance the flavor of the veggies by adding a splash of balsamic vinegar or a sprinkle of your favorite seasoning blend before roasting. Adding fresh lemon juice after roasting can also help brighten the flavors!
What’s the Best Way to Store Leftovers?
Store any leftover steak and veggies in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave. If the steak seems dry, a little splash of beef broth or warm water can help moisten it!
These questions address common concerns and adjustments to help you enjoy your cooking experience with this recipe!