This slow-roasted rib eye steak is juicy and tender, perfect for meat lovers! Paired with colorful veggies and a grilled Caesar salad, it makes for a hearty meal. Yum!
Honestly, the smell while it’s roasting is just fabulous—it’s like a cozy hug for your kitchen. 🥰 I love serving this steak with some crispy potatoes for a complete feast!
Key Ingredients & Substitutions
Rib Eye Steaks: These are rich and tender cuts of beef. If you’re looking for a leaner option, try sirloin or filet mignon. Each has its own flavor profile, so adjust your cooking time accordingly.
Garlic: Fresh garlic adds great flavor! If you’re in a pinch, garlic powder will work too, but fresh really brings out the best taste in the steak.
Brussels Sprouts: If you’re not a fan of Brussels sprouts, green beans or asparagus are excellent substitutes. They cook quickly and add a nice crunch.
Cesar Dressing: For a healthier alternative, consider using Greek yogurt mixed with lemon juice and anchovy paste for flavor. It’s lighter but still delivers that creamy taste.
How Do I Ensure My Rib Eye Steaks Are Perfectly Cooked?
Getting the rib eye steaks just right can be a little tricky. The key is using an oven for slow roasting. This method allows the meat to cook evenly without overcooking the exterior. Here’s how:
- Start by seasoning your steaks generously with salt and pepper.
- Place them on a wire rack to allow air circulation around the meat.
- Use a meat thermometer to check doneness; 135°F is ideal for medium-rare.
- Always let the steaks rest for at least 10-15 minutes after roasting to lock in juices.
What’s the Best Way to Roast Vegetables for Maximum Flavor?
Roasting veggies is all about temperature and space. Make sure to give them adequate space on the baking sheet so they roast instead of steam. Here are some tips:
- Drizzle with enough olive oil—this helps them crisp up nicely.
- Stir them halfway through cooking for even browning.
- Mix in herbs like rosemary or thyme for extra flavor.
How Do I Grill Romaine Lettuce for the Caesar Salad?
Grilling romaine adds a lovely smokiness that pairs well with the dressing. Here’s a quick guide:
- Ensure your grill is hot before placing the lettuce on it to get those great grill marks.
- Brush both sides of the lettuce with olive oil to prevent sticking.
- Monitor closely as it only needs 2-3 minutes—remove it as soon as you see char marks.
Slow Roasted Rib Eye Steak with Veggies and Grilled Caesar Salad
Ingredients You’ll Need:
For the Rib Eye Steak:
- 4 rib eye steaks (about 1.5 inches thick)
- 4 cloves garlic, smashed
- Fresh thyme sprigs (enough to sprinkle on top)
- Salt, to taste
- Black pepper, to taste
- Olive oil, for drizzling
For the Roasted Vegetables:
- 2 cups Brussels sprouts, halved
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Grilled Caesar Salad:
- 1 head romaine lettuce, halved lengthwise
- Olive oil, for brushing
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- Croutons for topping
- Freshly cracked black pepper, to taste
How Much Time Will You Need?
This delicious meal will take you about 1 hour and 30 minutes total. The rib eye steaks will roast slowly for about 45 minutes to an hour, while the veggies are roasting in a higher oven temperature for 20-25 minutes. Grilling the Caesar salad takes just a few minutes, so everything comes together nicely!
Step-by-Step Instructions:
1. Prepare the Rib Eye Steaks:
Start by preheating your oven to 300°F (150°C). While that’s heating up, take the rib eye steaks and season them generously with salt and black pepper on both sides. Place the steaks onto a wire rack that’s set over a baking sheet. Add the smashed garlic cloves and sprinkle the fresh thyme sprigs on top. Drizzle a little olive oil over the steaks to add flavor.
2. Roast the Steaks:
Once the oven is preheated, put the steaks in to roast. Let them cook for about 45 minutes to 1 hour, or until the internal temperature reaches your desired doneness (135°F for medium-rare). When they’re ready, take them out and let them rest for 10-15 minutes to keep them juicy.
3. Prepare the Roasted Vegetables:
While the steaks are roasting, increase your oven temperature to 425°F (220°C) for the vegetables. In a large bowl, mix together the Brussels sprouts, baby potatoes, red bell pepper, and sliced carrot. Drizzle them with olive oil and season with salt and pepper, tossing everything well to coat. Spread this colorful mixture out on a baking sheet in a single layer. Roast them for 20-25 minutes, or until they are tender and getting golden, stirring halfway through for even cooking.
4. Grill the Caesar Salad:
Get your grill or grill pan ready by preheating it on medium-high heat. Brush the cut side of the romaine halves with olive oil. Pop the romaine cut-side down onto the grill and let it grill for about 2-3 minutes, or until you see nice grill marks and it’s slightly charred. After grilling, take it off and toss it gently with Caesar dressing. Finish by adding the Parmesan cheese and croutons on top, plus some freshly cracked black pepper for extra flavor.
5. Serve:
It’s time to enjoy your delicious meal! Slice the rib eye steaks and serve them alongside the roasted vegetables. Plate the grilled Caesar salad with care, and feel free to add extra dressing if you’d like. Enjoy your amazing slow-roasted rib eye dinner!
Can I Use a Different Cut of Steak for This Recipe?
Absolutely! If rib eye isn’t available, you can substitute it with sirloin or porterhouse steaks. Just keep in mind that cooking times may vary slightly depending on the thickness and fat content of the cut you choose.
What If I Don’t Have Fresh Thyme?
No problem! If fresh thyme isn’t on hand, you can use dried thyme instead. Use about 1 teaspoon of dried thyme for every tablespoon of fresh thyme called for in the recipe. Simply sprinkle it over the steaks along with the other seasonings.
How Should I Store Leftover Steak and Vegetables?
To store leftovers, allow them to cool completely, then place in airtight containers. Refrigerate the steak and roasted vegetables for up to 3-4 days. For best results, reheat gently in the oven or on the stovetop to maintain their flavor and texture.
Can I Make the Roasted Vegetables Ahead of Time?
Yes, you can! Prep the vegetables ahead of time, toss them with olive oil and seasonings, and store them in the fridge for up to 24 hours before roasting. Just remember to let them sit at room temperature for a bit before roasting to ensure even cooking.
