Ribeye with Roast Vegetables and a Herb Butter

Ribeye is a beef steak sliced from the rib section. Its rich marbling of fat throughout is what makes it flavoursome and succulent.

    This combination does not exist.

    Medium Carrot 1.0 Unit(s)

    Medium Carrot

    Baby Potatoes 60.0 grams

    Baby Potatoes

    Rosemary 1.0 grams


    Green Asparagus 60.0 kg

    Green Asparagus

    Small Shallot 1.0 Piece(s)

    Small Shallot

    Garlic Herb Butter by Let's Cook 10.0 grams

    Garlic Herb Butter by Let's Cook

    Ribeye Steak 160.0 grams

    Ribeye Steak

    • Time : 30.0 mins
    • |
    • Calories: 1,175.0 kcal
    • |
    • Protein : 36.0 g
    • |
    • Fat : 104.0 g
    • |
    • Carb. : 24.0 g
    Your Pantry Essentials
    A oven proof pan or roasting dish x 2
    Your preferred cooking oil, Olive oil
    Salt and Pepper.
    Prepare your Ingredients
    Preheat the oven to 180 C.

    Carrot: wash, peel and cut into large pieces
    Green Asparagus: wash, peel and cut into three pieces
    Shallots: peel and cut into large dices
    Rosemary: wash. Chop half the leaves
    Baby Potatoes: wash.
    Roast the Vegetables
    Assemble all the vegetables in a roasting pan or tray (Carrots, Asparagus, Onions and baby potatoes)
    Season with a drizzle of olive oil, some chopped rosemary, salt and pepper
    Cook the vegetables at 180 C for approximately 20 minutes or until nicely roasted.
    Grill the Steak and Serve
    Heat a medium size pan, add half of the garlic herb butter provided and a sprig of rosemary. Put in the steak. Finish cooking in the pan or in the oven for approximately 12 minutes for a medium well steak. When done, rest the steak for at least 5 minutes in the pan itself.

    Garnish the steak with the remaining herb butter and serve hot with the roasted vegetables.