Sear-Grilled Ribeye with Herb Butter & Truffle Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A centerpiece dish demanding precision and care, featuring a perfectly seared ribeye steak accompanied by vegetables roasted to caramelized perfection and finished with a luxurious herb butter. This american-inspired grilling ready in about 65 minutes layers ribeye steak, olive oil, kosher salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 750 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Ingredients

• 14 oz ribeye steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh flat-leaf parsley
• 2 garlic cloves
• 1 cup carrots
• 1 cup zucchini
• 1 red bell pepper
• 1 tsp truffle oil

Instructions

1. Step 1: Pat the steak dry with paper towels and season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature for 30 minutes to bring to even temperature.
2. Step 2: Heat 1 tbsp olive oil in a cast-iron skillet over high heat until shimmering. Add the steak and sear undisturbed for 4 minutes until deep brown crust forms.
3. Step 3: Flip the steak and sear for 4 more minutes for medium-rare (adjust time to desired doneness), then transfer to a plate and tent loosely with foil.
4. Step 4: Toss 1 cup chopped carrots, 1 cup chopped zucchini, and 1 chopped red bell pepper with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast at 400°F for 20 minutes until tender and slightly caramelized, then drizzle with 1 tsp truffle oil.
5. Step 5: In the same skillet, melt 3 tbsp butter over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant (do not brown), then stir in 1 tbsp chopped thyme and 1 tbsp chopped parsley. Remove from heat and let sit for 5 minutes to infuse.