Sage-Crusted Rib-Eye Steaks with Roasted Vegetables
Roasting the carrots brings out their deepest, most surprising flavors.
Keywords
- Main Courses
- Beef
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Measuring spoon
- Stove
- Nonstick skillet
- Tongs
- Instant-read thermometer
- Cutting board
- Chef's knife
- Paper towel
- Aluminum foil
Ingredients
- 6 carrots, peeled and halved lengthwise
- 12 ounces small red potatoes, unpeeled, halved
- 2 large shallots, peeled and halved through root end
- 4 tablespoons unsalted butter, melted
- Salt
- pepper
- 1 tablespoon chopped fresh thyme
- 2 (1-pound) boneless rib-eye steaks, 1½ inches thick, trimmed
- 2 tablespoons minced fresh sage
- 2 tablespoons grated lemon zest
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