Sage-Crusted Rib-Eye Steaks with Roasted Vegetables

Name: Sage-Crusted Rib-Eye Steaks with Roasted Vegetables
Yield: Serves 4
Ingredients: 6 , carrots, peeled and halved lengthwise; 12 ounces, small red potatoes, unpeeled, halved; 2 , large shallots, peeled and halved through root end; 4 tablespoons, unsalted butter, melted; , Salt and pepper; 1 tablespoon, chopped fresh thyme; 2 (1-pound), boneless rib-eye steaks, 1½ inches thick, trimmed; 2 tablespoons, minced fresh sage; 2 tablespoons, grated lemon zest

Main Courses
Beef
Weeknight

Appears in Cook's Country December/January 2019

Roasting the carrots brings out their deepest, most surprising flavors.

SERVES 4

TIME 30 minutes

Sage-Crusted Rib-Eye Steaks with Roasted Vegetables

Why This Recipe Works

This is a members' feature.