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Bone-In Rib Eye Steak with Oven Roasted Carrots

Course Beef, Main Course, Vegetables
Cuisine French
Keyword beef, vegetables
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Calories 725 kcal


  • 6 carrots 6 carrots
  • 2.5 tbsps olive oil 2 tablespoons½ teaspoon olive oil
  • 0.5 tsp ground pepper ½ teaspoon freshly ground pepper
  • thyme fresh thyme leaves
  • 6 ounces pork chops 4 6-ounces pork chops
US - Metric


  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.


  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.

Nutrition Facts
Bone-In Rib Eye Steak with Oven Roasted Carrots
Amount Per Serving
Calories 725 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 9g56%
Cholesterol 113mg38%
Sodium 335mg15%
Potassium 1805mg52%
Carbohydrates 35g12%
Fiber 10g42%
Sugar 17g19%
Protein 40g80%
Vitamin A 61145IU1223%
Vitamin C 21.6mg26%
Calcium 133mg13%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.