Ribeye with Sesame Roasted Vegetables over Rice
current situation: ribeye with roasted vegetables on a bed of rice
A steak with a tray of vegetables under it, which is the most honest kind of good dinner there is.
The thing that makes it look like the picture is cutting everything to the same size and giving it room. Carrot in rounds, squash and potato and beetroot in cubes, cabbage in wedges, all about an inch, in one layer on a hot tray. Pile them up and they steam grey. Spread them out and they caramelise at the edges.
Beetroot goes on its own corner of the tray, or the whole thing turns pink. And the garlic goes in whole, cut across the equator, and comes out as something you spread on the steak.
- Feeds
- 4
- Hands-on
- 30 minutes
- In the oven
- 45 minutes
- Rice
- However you make it
What you need
The tray
- 4 carrots, in thick rounds
- 1 small butternut squash, peeled, in 1-inch cubes
- 3 beetroot, peeled, in 1-inch cubes
- 2 potatoes, in 1-inch cubes
- 1/2 a green cabbage, in thick wedges
- 2 whole heads of garlic, cut across the middle
- 4 tbsp neutral oil
- 2 tsp kosher salt
- Coarse black pepper
The steak
- 1 large boneless ribeye, 20–24 oz
- Coarse salt and cracked black pepper
- 1 tbsp beef tallow
To finish
- 4 cups cooked white rice
- 3 tbsp sesame seeds, toasted in a dry pan
- 1 tbsp toasted sesame oil
How it goes
1 — Heat the tray before anything touches it
Empty sheet pan into a 425°F oven for ten minutes. Vegetables hitting hot metal start browning immediately instead of sweating while the tray catches up.
2 — Cut everything to about an inch
Same size means same finish time. Carrots in rounds, squash, potato and beetroot in cubes, cabbage in wedges with the core left on so they hold together.
3 — Beetroot in its own corner
Tossed in oil separately and kept to one end of the tray. Beetroot bleeds into everything it touches and the picture is not pink, it is five colours.
4 — Garlic cut side down, one layer, no crowding
Both halves of each head face down on the tray so the cut surface caramelises. Everything else spread out with gaps between. Two trays rather than one crowded one.
5 — Forty-five minutes, turned once at twenty-five
Hard roast. The carrots go sweet and wrinkled, the cabbage edges go black and crisp, the squash collapses slightly at the corners.
6 — Sear the steak in the last fifteen minutes
Cast iron, smoking, tallow, three to four minutes a side for a crust as dark as the one in the picture. Rest it ten minutes while the tray finishes.
7 — Sesame oil and seeds over the hot tray
Straight out of the oven, sesame oil drizzled over and the toasted seeds thrown on while everything is hot enough to hold them.
pro tip — Sesame oil is a finishing oil. Put it on at the start and forty-five minutes at 425°F burns off everything that made it worth using.
8 — Rice down, vegetables over, steak beside
A bed of rice, the tray tipped over it so the oil and juices go into the rice, the steak laid alongside and a roasted garlic half on the edge of the plate to squeeze over it.
Squeeze the garlic onto the steak. That is the part people remember. LFG.