L'Artisan: Grass-Fed AAA Bone-In Rib Steak for Two with Garlic-Caper Butter
Roasted Carrots, Parsnips & Baby Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1140 /serving
Connoisseurs of fine cuts of beef will be aware that this bone-in steak, also known as ribeye, is incredibly flavourful and melt-in-your-mouth tender. It doesn’t need much to transform into a tantalizing supper—just a dash of our savoury Meat Up seasonings, before searing it to exactly the way you love it. A medley of garlicky roasted root vegetables adds colour and comfort. And the beurre composé of garlic and capers that crowns this steak night is a luscious final touch.
We will send you:
- 22oz Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 3 Garlic cloves
- 450g Baby potatoes
- 1 Bunch of rosemary
- 300g Parsnips
- 300g Peeled baby carrots
- 10g Capers
- 6g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Milk, Sulphites
You will need:
Large pan
Peeler
Sheet pan
Grater
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
63 g
Saturated Fat
29 g
Sodium
1040 mg
Total Carb
81 g
Sugars
18 g
Protein
69 g
Fibre
14 g
Preparation
Mise en place
Preheat the oven to 450°F. Medium-dice the potatoes. Peel and quarter the parsnips lengthwise (quarter if large); cut crosswise into 2-inch pieces. Halve the carrots lengthwise (quarter if large). Mince the garlic. Roughly chop the capers. Pick the rosemary leaves off the stems; roughly chop the leaves. Place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
Roast the vegetables
On a lined sheet pan, toss the potatoes, parsnips and carrots with the rosemary, ⅔ of the garlic, a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. Remove from the oven and scatter ⅓ of the softened butter evenly over top. Switch the oven to broil, 2 to 3 min., until golden brown.
Make the garlic-caper butter
Meanwhile, to the bowl of remaining softened butter, add the capers, remaining garlic and S&P; stir well.
Cook the steak
Pat the steak dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 3 to 5 min. per side, or until cooked as desired. Transfer to a cutting board. Let rest for at least 5 min. before cutting the steak off the bone and thinly slicing it against the grain.
Plate your dish
Divide the vegetables and steak between your plates. Top the steak with the garlic-caper butter. Bon appétit!
Refer a friend through GoodFriends
Send FREE meals to friends and family through our GoodFriends Referral Program! They'll get a week's worth of free dinners, plus $20 OFF each of their second and third orders. And you'll earn a $10 credit for every person who signs up and places a first order. We call that making dinner a winner for everyone!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
