This slow-roasted rib eye steak is a real crowd-pleaser! It’s tender and juicy, paired perfectly with delicious veggies. Plus, the grilled Caesar salad adds a fun twist!
Honestly, there’s nothing like the smell of a great steak cooking. I love serving this meal on special occasions—it always impresses! Just grill your veggies and salad for that extra yum factor!
Key Ingredients & Substitutions
Rib Eye Steaks: Rib eye is known for its rich flavor and tenderness. If you can’t find it, try sirloin or filet mignon as alternatives. They won’t have the same marbling but will still yield delicious results.
Garlic: Fresh garlic gives the best flavor, but you can use garlic powder in a pinch. Just remember to use less, as it’s more concentrated.
Fresh Thyme: This herb adds a lovely aroma. If you don’t have fresh thyme, dried thyme works too. Substitute one teaspoon of dried for each tablespoon of fresh used.
Olive Oil: I love using extra virgin olive oil for its taste, but you could easily use vegetable oil or avocado oil if that’s what you have at home.
Veggies: Carrots and potatoes are great, but feel free to mix in any vegetables you enjoy! Sweet potatoes, brussels sprouts, or bell peppers would work well too.
Caesar Dressing: For a lighter option, consider using yogurt-based Caesar dressing or making your own. It’s simple and healthier!
How Can I Make Perfectly Roasted Veggies?
Roasting veggies is a simple technique, but some tips can really enhance the flavor. The key is to cut all the vegetables to similar sizes to ensure even cooking.
- Prepare your baking sheet by lining it with parchment paper for easy cleanup.
- Make sure the veggies are coated evenly with olive oil, salt, and pepper. This helps in achieving that nice caramelization.
- Spread them out in a single layer without overcrowding, so they can roast instead of steam.
- Keep an eye on them as they cook. Toss them halfway through for even browning.
And don’t forget—roasting at a higher temperature (around 425°F/220°C) for a shorter time can create a nice crispy finish if you prefer! Just adjust your cooking time accordingly.
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
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (for drizzling)
For the Roasted Veggies:
- 2 cups baby potatoes, halved
- 2 cups carrots, cut into large chunks
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 1 tsp dried rosemary (optional)
For the Grilled Caesar Salad:
- 1 head Romaine lettuce, halved lengthwise
- 1 cup Caesar dressing
- 1/2 cup grated Parmesan cheese
- Croutons (for topping)
- Fresh lemon wedges (for serving)
How Much Time Will You Need?
This delicious meal takes about 3 hours total, including 2.5 to 3 hours for the steak to roast slowly, and about 30 minutes to prepare the veggies and salad. Don’t worry — most of this time is waiting while you cook the steak low and slow! Perfect for a relaxed dinner.
Step-by-Step Instructions:
1. Prepare the Rib Eye Steaks:
Start by preheating your oven to 225°F (107°C). While that’s heating up, season the rib eye steaks generously with salt and black pepper on both sides. Then, place the smashed garlic and sprigs of thyme right on top of the steaks. A little drizzle of olive oil will keep them nice and juicy! Place the steaks on a wire rack set over a baking sheet and roast them in the oven for about 2.5 to 3 hours, until the internal temperature hits 130°F (54°C) for a perfect medium-rare.
2. Prepare the Roasted Veggies:
About 30 minutes before your steaks are done, it’s time to prepare the veggies. In a large bowl, toss together the halved baby potatoes, carrots, and red onion with olive oil, salt, pepper, and optional rosemary. Spread them out on a baking sheet and pop them in the oven alongside the steaks. Roast for 30 to 45 minutes, until the veggies are tender and have a lovely caramelized look.
3. Grill the Caesar Salad:
While the meat and veggies are cooking, preheat your grill or grill pan over medium heat. Place the halved Romaine lettuce on the grill, cut side down, and grill for about 2-3 minutes until you see those beautiful grill marks. Flip the lettuce and grill for another 1-2 minutes. Once they’re done, take them off the grill and drizzle with Caesar dressing. Top with a sprinkle of grated Parmesan cheese and some crunchy croutons for added texture!
4. Serve and Enjoy:
Once the steaks finish resting for about 5-10 minutes after coming out of the oven, slice them up for serving. Plate them alongside the roasted veggies and the grilled Caesar salad. For a zesty kick, add some fresh lemon wedges on the side. Everyone will love this delightful and hearty meal!
Enjoy your Slow Roasted Rib Eye Steak with Veggies and Grilled Caesar Salad!
Can I Use a Different Cut of Steak?
Absolutely! While rib eye is delicious for its marbling and flavor, you can substitute with cuts like sirloin or strip steak. Just adjust the cooking time as thinner cuts will cook faster—start checking for doneness at around 1.5 hours.
What If I Don’t Have Fresh Thyme?
No worries! You can use dried thyme instead. A general rule is to use about one-third of the amount—so for this recipe, about 1 teaspoon should suffice. Just sprinkle it on top of the steaks along with the salt and pepper.
Can I Prepare the Veggies in Advance?
Yes, you can! Chop the veggies a day ahead and store them in an airtight container in the fridge. Just make sure to toss them with olive oil and seasonings right before roasting to keep them fresh and flavorful.
How Should I Store Leftover Steak and Veggies?
Store leftover steak and roasted veggies in airtight containers in the fridge. They’ll stay fresh for up to 3 days. To reheat, gently warm the steak in the oven to avoid drying it out and microwave the veggies until heated through. Enjoy your meal again!
