About this recipe

A hearty, high-protein dinner featuring juicy pan-seared steak served alongside a colorful medley of oven-roasted vegetables. Seasoned simply with garlic, fresh herbs, and smoked paprika, this reliable weeknight meal delivers bold, satisfying flavors with minimal fuss — perfect for the whole family.

Instructions

1. 1

   Preheat your oven to ![425°F]. In a large mixing bowl, toss the halved baby potatoes, carrot pieces, red bell pepper strips, and yellow onion slices with olive oil, dried thyme, 1 tsp kosher salt, and ½ tsp black pepper until evenly coated. Spread the vegetables in a single layer on a large baking sheet — do not overcrowd.

2. 2

   Roast the vegetables on the middle rack for 25–30 minutes, flipping once halfway through, until the baby potatoes are fork-tender and the edges of the red bell pepper and yellow onion are lightly caramelized. Remove from the oven and keep warm.

3. 3

   While the vegetables roast, pat the ribeye or strip steak completely dry with paper towel. In a small mixing bowl, mix together 1½ tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Season both sides of each ribeye or strip steak generously with the spice mixture. Let the ribeye or strip steak rest at room temperature for 10–15 minutes.

4. 4

   Heat a cast iron skillet over ^[high heat] until smoking hot, about 2 minutes. Add the vegetable oil and swirl to coat. Carefully lay the ribeye or strip steak in the pan and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip the ribeye or strip steak, then add the butter, garlic cloves, and rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the ribeye or strip steak with the melted butter for 2–3 minutes.

5. 5

   Check doneness with a meat thermometer: %[130°F for medium-rare], %[140°F for medium]. Transfer the ribeye or strip steak to a cutting board and let them rest for 5–8 minutes before slicing against the grain.

6. 6

   Arrange the roasted vegetables on a large platter or divide among plates. Slice the rested ribeye or strip steak and lay it alongside or on top of the vegetables. Spoon any pan juices from the cast iron skillet over the ribeye or strip steak, garnish with fresh chopped Italian flat-leaf parsley, and serve immediately.