Rib Eyes with Gravy and Vegetables
Juicy, pan-seared rib-eye steaks paired with vibrant seared vegetables and a rich, velvety beef gravy make this "Rib Eyes with Gravy and Vegetables" recipe the ultimate comfort food dinner. Perfectly seasoned and cooked to tender perfection, the rib-eye steaks are complemented by a medley of carrots, broccoli florets, and baby potatoes, lightly boiled and then seared for added flavor. The homemade beef gravy, made from a golden roux and infused with savory garlic and onion powder, ties the dish together with its luscious depth. Ready in under an hour, this meal is a hearty, restaurant-quality treat that's easy to whip up at home. Perfect for date night or a special weekend dinner, this one-pan masterpiece is as satisfying as it is elegant.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) rib-eye steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 medium (sliced into rounds) carrots
- 2 cups broccoli florets
- 1.5 pounds (halved) baby potatoes
- 2 tablespoons (chopped) fresh parsley
- 2 cups water
Instructions
Season both sides of the rib-eye steaks with salt and black pepper. Let them sit at room temperature for about 10 minutes while preparing other ingredients.
Bring a large pot of water to a boil. Add the sliced carrots, broccoli florets, and halved baby potatoes. Boil for 8-10 minutes or until the vegetables are tender. Drain them and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the rib-eye steaks to the skillet and sear for 3-4 minutes on each side for medium-rare, or longer if you prefer. Remove the steaks from the skillet and cover them with foil to rest.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, stir in the all-purpose flour to form a roux. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the beef stock, garlic powder, and onion powder. Continue to whisk until the gravy is smooth and begins to thicken, about 3-5 minutes.
In a separate clean skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Toss the boiled vegetables in the skillet for 2-3 minutes to give them a light sear and season with a pinch of salt and pepper.
To serve, plate the rib-eye steaks alongside the seared vegetables. Generously drizzle the gravy over the steaks and the vegetables. Garnish with freshly chopped parsley for a pop of color and flavor.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 39.9 g | 199% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 6.6 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 197 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2855 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
