Herb-Crusted Ribeye with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A perfectly seared ribeye steak under a fresh herb crust, served with roasted root vegetables. This American-inspired beef recipe, ready in about 50 minutes, pairs ribeye steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 2 American cuisine 720 cal/serving

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Ingredients

2 thick-cut steaks ribeye steak
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp fresh rosemary
2 cloves garlic
4 medium carrots
4 medium potatoes

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Pat 2 thick-cut ribeye steaks dry with paper towels. Season both sides generously with 1 tsp kosher salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a cast-iron skillet over high heat until shimmering. Add the steaks and sear for 3 minutes without moving to develop a crust.
Step 3: Flip steaks and add 1 tbsp chopped rosemary and 2 minced garlic cloves to the skillet. Reduce heat to medium, and cook for 5 minutes for medium-rare, basting with the herb-oil mixture.
Step 4: While steak rests, toss 4 sliced carrots and 4 diced potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast at 425°F for 25 minutes until golden and tender.