This slow-roasted rib eye steak is juicy and full of flavor, paired perfectly with colorful veggies. It’s a fantastic way to impress your family or friends!
I love how the steak practically melts in your mouth, and the grilled Caesar salad adds a nice twist. Who knew salads could be so exciting? 😄
Plus, it’s easy to prepare! Just set it in the oven and relax while it cooks. You’ll enjoy a restaurant-style meal right at home!
Key Ingredients & Substitutions
Rib Eye Steaks: The rib eye is known for its rich marbling and tenderness, making it perfect for slow roasting. If you’re looking for a leaner cut, try sirloin or tenderloin, but the flavor won’t be as rich. My personal favorite is the rib eye because of the juiciness it provides.
Garlic: Fresh garlic is aromatic and packs a punch in flavor. If you don’t have fresh garlic, garlic powder can work in a pinch, but you’ll need less. I love using fresh because it gives a stronger taste and fragrance.
Vegetables: Feel free to mix and match vegetables based on what you have. Broccoli, asparagus, or even sweet potatoes can be great alternatives. Just cut them evenly for even cooking – I sometimes add bell peppers for extra sweetness!
Romaine Lettuce: If you can’t find romaine, you can use other sturdy greens like escarole or kale. Just be careful, as they may take longer to char. I really enjoy the taste of grilled romaine; it adds a unique flavor to salads!
How Can I Ensure My Steaks are Perfectly Cooked?
Cooking rib eye steak perfectly can be a bit tricky, but a key step is to use a meat thermometer. This ensures you cook the steak to your desired doneness without overcooking it. Let’s break it down:
- Take the steaks out 30 minutes before cooking to bring them to room temperature.
- Season generously with olive oil, salt, pepper, garlic, and thyme for great flavor.
- Set your oven to low (250°F / 120°C) and roast slowly, checking the internal temperature.
For medium-rare, pull the steaks from the oven at 130°F (54°C) and let them rest for 10 minutes. Resting allows juices to redistribute, ensuring a juicy steak. Trust me; this step is crucial!
How to Make Slow Roasted Rib Eye Steak with Veggies and Grilled Caesar Salad
Ingredients You’ll Need:
For the Rib Eye Steak:
- 4 rib eye steaks (about 1.5 inches thick)
- 4 cloves garlic, minced
- Fresh thyme sprigs
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Roasted Veggies:
- 2 cups assorted vegetables (like carrots, bell peppers, and zucchini), chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
For the Grilled Caesar Salad:
- 1 head romaine lettuce, halved lengthwise
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- Croutons, for serving
- Lemon wedges, for serving
How Much Time Will You Need?
This delicious meal will take about 2.5 to 3 hours in total. You’ll spend around 30 minutes preparing everything, with the rib eye steaks taking about 1.5 to 2 hours to slow roast, and the veggies needing about 30 minutes. Plus, grilling the Caesar salad will take just a few minutes!
Step-by-Step Instructions:
1. Prepare the Rib Eye Steaks:
Start by taking the rib eye steaks out of the refrigerator. Let them sit at room temperature for about 30 minutes. Preheat your oven to 250°F (120°C) while you wait. This helps the steaks cook evenly.
2. Season the Steaks:
Once the steaks are at room temperature, drizzle olive oil over them. Rub it in well. Now, season generously with salt, black pepper, minced garlic, and fresh thyme sprigs. Make sure the seasoning is spread out evenly for the best flavor!
3. Slow Roast the Steaks:
Place the seasoned steaks on a wire rack set over a baking sheet. Pop them into the preheated oven and slow roast until they hit an internal temperature of 130°F (54°C) — that’s about medium-rare. This will take roughly 1.5 to 2 hours.
4. Prepare the Veggies:
While the steaks are cooking, grab a bowl and toss your chopped vegetables with olive oil, salt, pepper, and dried Italian herbs. Make sure they’re well-coated for the best taste!
5. Roast the Veggies:
About 30 minutes before the steaks are done, lay the seasoned veggies out on another baking sheet and put them in the oven. Roast until they’re tender and a little caramelized, which should take about 25-30 minutes.
6. Grill the Caesar Salad:
Time to get that grill going! Preheat your grill or grill pan over medium-high heat. Take your halved romaine lettuce and place it cut-side down on the grill. Grill for about 2-3 minutes until it’s lightly charred, then remove it and set it aside.
7. Assemble the Caesar Salad:
Drizzle the warm grilled romaine with Caesar dressing. Sprinkle some grated Parmesan cheese on top and add croutons. If you like, serve it with lemon wedges on the side for a little zing!
8. Finish the Steaks:
When the rib eye steaks have reached the right temperature, take them out of the oven and let them rest for about 10 minutes. Resting helps keep them juicy!
9. Serve:
Now it’s time to eat! Plate your beautifully slow-roasted rib eye steaks alongside the roasted veggies. Don’t forget to add the grilled Caesar salad on the side for a full meal. Enjoy every bite!
Can I Use Different Cuts of Steak?
Absolutely! While rib eye steaks are rich and flavorful, you can use other cuts like sirloin or filet mignon. Just be aware that cooking times may vary based on the thickness and fat content of the cut, so check the internal temperature to ensure it’s cooked to your liking!
What Vegetables Work Best for Roasting?
You can use a variety of vegetables, depending on your preference. Some great options include asparagus, broccoli, or sweet potatoes. Just remember to chop them into similar sizes for even cooking!
Can I Make the Caesar Salad Ahead of Time?
It’s best to assemble the salad right before serving to keep the romaine crisp. You can prepare the Caesar dressing and croutons ahead of time, though! Just store them separately in the fridge and toss everything together just before serving.
How Should I Store Leftovers?
Store any leftover steak, roasted veggies, and salad components in airtight containers in the refrigerator. The steak will last for up to 3 days, while the veggies can stay fresh for about 2 days. Reheat your steak gently in a skillet or microwave to maintain its tenderness!
