Ribeye Cap Steak Recipe – One Pan Dinner for Two

Ingredients

• 1 pound Ribeye cap steak
• 1/2 pound baby potatoes
• 1/2 pound baby carrots, peeled
• 2 tablespoons cooking oil
• 1 tablespoon minced fresh chives, optional
• Salt and freshly ground black pepper

Directions

1. Heat the oven to 375F. If your carrots are large, cut them into 3/4" pieces. Check the potatoes, too: the longest edge should be no more than 1-inch so they cook through in time.
2. Coat the ribeye cap steak with the cooking oil, then season it with salt and pepper. Set a large sauté pan over high heat and get it seriously hot. Add the steak and brown it for 3 minutes on each side.
3. Add the potatoes and carrots to the pan, arranging them around the steak. Turn the vegetables through the oil in the pan to coat them; if the pan looks dry, drizzle a little oil over the potatoes and carrots. Transfer the pan to the oven and roast for 15 minutes.
4. Stir the potatoes and carrots so they cook evenly, then put the pan back in the oven. Slide a probe into the center of the steak to check the temperature; you are looking for about 100F at this point.
5. Roast for another 5 minutes, then check the steak again. For medium-rare, take the pan out of the oven when the steak reaches 125F-127F, since it will keep cooking as it rests.
6. Move the steak to a plate and loosely cover it with tin foil so it can rest and rise to 135F for medium-rare. Turn the oven up to 400F. Put the pan with the potatoes and carrots back in the oven and roast until the vegetables are tender, about 5-10 more minutes. Finish with minced chives, if using.