Ribeye, Rare, with Thanksgiving Carrots

Ingredients, Steak

  • 1 boneless ribeye steak, 1-1/2 inch thick
  • Canola oil to coat
  • salt/pepper

Ingredients, Carrots

  • 3 cups baby carrots (or spear-cut whole carrots)
  • 1 tablespoon olive oil
  • 1 1/2 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar


  • Cast iron pan
  • Saute pan for carrots
  • Cutting Board, Knife

Directions, Steak

  1. Place skillet in oven and pre-heat to over to 500 degrees.
  2. When oven reaches temperature, remove and place on range over high heat.
  3. Coat steak lightly with oil and season both sides with a generous pinch of salt.
  4. Grind black pepper to taste.
  5. Immediately place steak in the middle of hot, dry pan.
  6. Cook 30 seconds without moving. Turn with tongs and cook for another 30 seconds
  7. Put pan straight in the oven for 2 minutes, flip and cook another 2 minutes (rare, cook another minute on each side in oven for each level of doneness. Press to test or use instant thermometer though side. Steak will increase in temp by about 5/10 degrees during resting. Rare is 125, medium rare is 130-135, medium is 140-145).
  8. Remove from pan, cover loosely with foil and rest for 2 minutes.
  9. Serve whole or slice and fan onto plate.

Directions, Carrots

  1. Heat oil in skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender.
  2. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.