Rosemary Ribeye Recipe
grilled 12 oz. ribeye, rosemary butter, seasonal potatoes, roasted vegetables
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Ingredients
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Meat
Rosemary Butter
Seasonal Potatoes
Roasted Vegetables
Method
Preparing Rosemary Butter
- 1
Make the Butter
In a mixing bowl, combine the softened unsalted butter, chopped fresh rosemary, minced garlic, salt, and black pepper. Mix until well combined. Transfer to a piece of plastic wrap, roll it into a log, and refrigerate until firm.
Preparing Seasonal Potatoes
- 2
Prepare Potatoes
Preheat the oven to 400°F (200°C). In a mixing bowl, toss the halved baby potatoes with olive oil, salt, black pepper, and chopped parsley. Spread them on a baking sheet in a single layer.
- 3
Bake Potatoes
Roast the potatoes in the preheated oven for 25-30 minutes, or until golden brown and tender, tossing halfway through for even cooking.
Preparing Roasted Vegetables
- 4
Prepare Vegetables
In a mixing bowl, combine the sliced bell peppers, zucchini, and red onion. Drizzle with olive oil, then season with salt and black pepper. Toss until the vegetables are evenly coated.
- 5
Roast Vegetables
Spread the seasoned vegetables on a baking sheet and place them in the oven during the last 15 minutes of the potatoes' cooking time. Roast until tender and slightly charred.
Grilling Ribeye
- 6
Season Ribeye
Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes. Season generously with salt and black pepper on both sides.
- 7
- 8
