Grass-Fed AAA Bone-In Rib Steak
with Garlic-Caper Butter & Roasted Root Veggies
Cooking time
30 minutes
Servings
2/4
Calories
1170 /serving
Connoisseurs will be aware that bone-in ribeye is incredibly flavourful and melt-in-your-mouth tender. It doesn’t need much to transform into a tantalizing supper—simply sear to specification. Garlicky roasted root vegetables add colour and comfort, while a beurre composé crowns this steak night.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 3 Garlic cloves
- 300g Peeled baby carrots
- 450g Potatoes
- 300g Parsnips
- 4g Rosemary
- 10g Capers
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Milk • Soy • Sulphites
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Total Fat
63 g
Saturated Fat
29 g
Sodium
1450 mg
Total Carb
86 g
Sugars
17 g
Protein
70 g
Fibre
13 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Peel and quarter the parsnips lengthwise; cut crosswise into 2-inch pieces.
- Halve the carrots lengthwise (quarter if large).
- Mince the garlic.
- Roughly chop the capers.
- Pick the rosemary leaves off the stems; roughly chop the leaves.
- Place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
Roast the vegetables
- On a lined sheet pan, toss the potatoes, parsnips and carrots with the rosemary, ⅔ of the garlic, a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
- Scatter ⅓ of the softened butter evenly over top.
- Switch the oven to broil, 2 to 3 min., until golden brown.
Make the garlic-caper butter
- Meanwhile, to the bowl of remaining softened butter, add the capers, remaining garlic and S&P; stir well.
Cook the steak
- Pat the steak dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Plate your dish
- Divide the vegetables and steak between your plates.
- Top the steak with the garlic-caper butter. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
