Bone-In Rib Eye Steak with Oven Roasted Carrots

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 1 
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IntroductionSkip To The Recipe

During the summer season our family schedule is quite relaxed; I can almost say it is the complete opposite of the rigorous winter scholastic tempo. With such our dinner preparation is a bit longer as well as we are eating much later than normal and go to bed, our son mainly, a lot later than normal as well.
Tonight’s dinner however was the epitome of fast. We had a fantastic bone in rib eye, thanks to Pete at Personal Gourmet, that I prepared with a simple side dish of sweet corn kernels and oven roasted carrots.
My mom showed me how she makes her steak and I have adapted her way ever since, and will share that with you today.
After years of purchasing very expensive frying pans, I was introduced by a chef to this very inexpensive frying pan that he uses, and most restaurants use. So I marched myself to a restaurant supply store to buy a 12” pan from “Liberty Ware” and I have been in love since.  Not only can I make great steaks, fish, pork …. But I can also make great sauces with no separating issues or scorching. It does not matter how burned the pan get with a simple soaking and washing it looks brand new each time. I highly recommend it.

Tonight’s dinner June 16, 2010:

Bone-in Rib Eye Steak
Sweet Corn Kernels
Oven Roasted Carrots
Strawberries with sugar

Giangi's Kitchen Signature

 

Nutrition Facts
Bone-In Rib Eye Steak with Oven Roasted Carrots
Amount Per Serving
Calories 725 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 9g 45%
Cholesterol 113mg 38%
Sodium 335mg 14%
Potassium 1805mg 52%
Total Carbohydrates 35g 12%
Dietary Fiber 10g 40%
Sugars 17g
Protein 40g 80%
Vitamin A 1222.9%
Vitamin C 26.2%
Calcium 13.3%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Bone-In Rib Eye Steak with Oven Roasted Carrots

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 1 

Ingredients

Original recipe yields 1 servings

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  • 6 carrots
  • 2 tablespoons½ teaspoon olive oil
  • ½ teaspoon freshly ground pepper
  • fresh thyme leaves
  • 4 6-ounces pork chops

Instructions

  1. In a large frying pan sprinkle a fairly good amount of salt all around the bottom of it. Place the pan over high heat and let it get hot.

  2. Meanwhile dry the pork chops as much as possible and sprinkle pepper if so desired. When the pan is nice and hot, add the steak and seared for a couple of minutes on each side. It should form a nice golden crust.

  3. Lower the heat to medium-high and cook to desire doneness.

OVEN ROASTED CARROTS
  1. Preheat oven and 375 degrees.

  2. Slice the carrots diagonally into ½ inch thick slices. The carrots will shrink when cooking, so make the slices a bit big.

  3. Toss them in a bowl with the olive oil, thyme, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes. The key is a very high oven temperature, so it will sear the outside and keep the inside moist.

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