You might think there isn’t much you can do to improve a delicious, juicy rib-eye steak, but as usual, I have some ideas! First, you can cook it with some vegetables (today I’m using carrots and celery root, drizzled with some olive oil). Then, while it’s broiling, whip up a flavor-boosting compound butter to dollop on top. Horseradish and Dijon mustard mixed with some unsalted butter get the job done!
Sarah’s Tip of the Day:
Watch the video and I’ll show you how to prep a celery root (it looks knobby and unapproachable, but it’s actually pretty easy). Plus you’ll see what your steak should look like when it’s perfectly cooked. Give this recipe a go, and you may never go back to your favorite steakhouse again!
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Prep Time: 10 minutes
Total Time: 25 minutes
Serves 4 to 6
1 large head celery root, peeled, halved, and cut into 1/4-inch wedges
2 large carrots, thinly sliced
1 tablespoon olive oil
2 boneless rib eyes (1 pound each; 1 1/4 inches thick), excess fat trimmed
Salt and pepper
1 tablespoon unsalted butter, room temperature
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
1/4 cup sliced fresh chives
Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes.
Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.
Don’t go out for a great rib eye when you can make this meal, complete with veggies, in minutes. A little spicy horseradish cuts the richness of the steak.
Get the Full Recipe: http://www.marthastewart.com/968772/rib-eye-horseradish-butter-and-root-vegetables
Nutritional Info: per serv (makes 4): 694 cal; 46 g fat; 46 g protein; 22 g carb; 5 g fiber
More “Primary Ingredient” Recipes: More Beef/Steak Recipes: http://full.sc/PeNWmH
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Beef Steak Recipe with Horseradish Butter and Root Vegetable – One Pot Meal – Everyday Food with Sarah Carey