ROASTED THICK RIBEYE STEAK
ROASTED THICK RIBEYE STEAK
INGREDIENTS
Himalayan Pink Salt 2 tablespoons
Extra Virgin Olive Oil 3 tablespoons
Fingerling Potatoes 2 lbs.
Coarse Sea Salt as needed
Freshly Ground Black Pepper as needed
LET'S GET COOKING!
Preheat oven to 450°F. Season the steak with salt and pepper.
Cut the potatoes in half lengthwise and season with salt and pepper. Place in an oven tray with 1 tablespoon of olive oil. Bake for 20-30 minutes or until golden and tender.
While potatoes are roasting, heat olive oil in a large cast-iron skillet on medium-high. Add the steaks and sear on both sides for 3-4 minutes, or until browned.
Transfer skillet to oven and roast for another 10 minutes or until it reaches your desired degree of doneness.
Remove the steak from the skillet and let rest for 5 minutes. Serve with roasted potatoes on the side.