Ingredients
2 ribeye steaks, 9 oz each
3 tbsp vegetable oil
¼ tsp garlic powder
1 tbsp salt
1 tsp ground black pepper
2 tbsp fresh rosemary, chopped
¼ cup unsalted butter, at room temperature
½ tbsp fresh rosemary, chopped
1 pc garlic clove, minced
salt
ground black pepper
5 oz mushrooms, fresh, quartered
5 oz asparagus, trimmed
4 oz red onions, quartered
4 oz carrots, cut into chunks
3 oz bell pepper, quartered
3 oz zucchini, cut into chunks
¼ tsp dried rosemary
¼ tsp dried thyme, or marjoram
¼ tsp dried oregano
6 tbsp olive oil, divided
salt
black pepper, ground
steak sauce
mashed potatoes
rosemary sprigs
Preparation
Prepare the rosemary butter first. Combine all ingredients in a mixing bowl. Whip with a spatula until combined.
Season to taste with salt and pepper. Adjust accordingly.
Transfer this onto a parchment paper and roll tightly (like a sausage). Tie both ends to hold its shape.
Transfer to a chilled area and allow to firm up, at least 1 hour.
Preheat your oven to 380 degrees F.
Next, combine asparagus and mushrooms in one mixing bowl, and place the rest of the vegetables in another.
Divide the herbs and oils equally in both bowls, then season both with salt and pepper. Toss to combine.
Place these onto separate baking sheets and roast in the oven until golden brown but still tender, roughly 20 minutes.
Prepare your seasoning for the steak by combining salt, pepper, garlic powder, and fresh rosemary.
Heat up a skillet with oil over high heat.
Season the steaks generously with the prepared seasoning, then sear evenly on all sides until golden brown, roughly 3 minutes per side.
Transfer these onto a baking sheet and roast in the oven, roughly 8 minutes for medium doneness.
Cool roasted vegetables and allow the steaks to rest briefly once roasted, on cooling racks.
While resting steak, slice roughly ½-inch disks of rosemary butter and remove its wrapper.
Place a disk of your rosemary butter per steak, and serve with your chosen steak sauce. You can also place a rosemary sprig per plate for decorations.
