This slow-roasted ribeye steak is juicy and full of flavor! Paired with colorful veggies and a tasty grilled Caesar salad, it’s a perfect meal for any occasion.
You can imagine how lovely the smell is while it cooks—your kitchen will feel like a fancy restaurant! I love serving it with a crunchy salad for a delicious twist. Enjoy!
Ingredients & Substitutions
Ribeye Steak: Bone-in ribeye is great for flavor, but you can also use boneless ribeye or strip steak if that’s what you have. Just keep an eye on cooking time.
Olive Oil: Essential for seasoning and roasting. If you’re out, you can use canola oil or even melted butter for a richer taste.
Herbs: Fresh rosemary and thyme bring out the flavor, but dried herbs work too—just use about a third of the amount. I love fresh herbs for that vibrant taste!
Vegetables: You can swap any of the veggies based on what’s in season or what you like. Asparagus, broccoli, or Brussels sprouts make tasty alternatives.
Caesar Dressing: Store-bought is simple, but if you prefer homemade, go for it! A yogurt-based dressing is a lighter alternative but still tasty.
How Do I Achieve a Perfectly Cooked Ribeye?
The key to a delicious ribeye is the slow roasting method. This process ensures that the steak remains tender and juicy. Here’s how to do it:
- Preheat your oven to 275°F (135°C) for a gentle roast.
- Pat your ribeye dry to help with browning and season generously with salt and pepper.
- Use a meat thermometer to check doneness—aim for 125°F (52°C) for medium-rare.
- Once done, sear it on high heat for a minute or two for that perfect crust.
Don’t rush the resting time; it helps retain the juices for a tastier bite!
What’s the Best Way to Roast Vegetables?
Roasted veggies are a great complement to your steak. They should be flavorful and slightly caramelized. Here’s how to achieve that:
- Toss veggies with olive oil, salt, and pepper for even coating.
- Spread them out on a baking sheet—crowding can lead to steaming instead of roasting!
- Roast at the same time as your steak for about 25-30 minutes, tossing halfway for even cooking.
Carrots, zucchini, and bell peppers caramelize beautifully and add a pop of color on the plate!
How Do I Grill Romaine for Caesar Salad?
Grilling Romaine gives it a smoky flavor that elevates your salad. Here’s how to get it right:
- Brush the cut sides of the lettuce with olive oil and season lightly.
- Place them cut-side down on a hot grill or grill pan.
- Grill for about 2-3 minutes until slightly charred but still crisp.
This method keeps the lettuce fresh while adding a delicious twist to the classic Caesar salad!
How to Make Slow Roasted Ribeye Steak with Veggies and Grilled Caesar Salad
Ingredients You’ll Need:
For the Slow Roasted Ribeye Steak:
- 1 (3 to 4 lb) bone-in ribeye steak, trimmed
- 2 tbsp olive oil
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
For the Roasted Vegetables:
- 2 large carrots, peeled and cut into sticks
- 1 large zucchini, sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, quartered
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Grilled Caesar Salad:
- 1 large head Romaine lettuce, halved lengthwise
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/3 cup Caesar dressing (store-bought or homemade)
- 1/4 cup Parmesan cheese, shaved or grated
- Croutons, for serving (optional)
- Lemon wedges, for garnish (optional)
How Much Time Will You Need?
This delightful meal will take about 2.5 to 3 hours to prepare and cook. Expect 1.5 to 2 hours for the steak to roast, plus some time to prep and roast the veggies and grill the salad.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 275°F (135°C). This low temperature is perfect for slow roasting, ensuring the ribeye stays juicy and flavorful.
2. Prepare the Ribeye Steak:
Using paper towels, pat the steak dry. Rub the steak with olive oil, and season it generously with salt and freshly ground black pepper. Add the smashed garlic cloves, rosemary, and thyme on top of the steak for added flavor.
3. Roast the Ribeye:
Place the steak on a wire rack inside a baking tray. This helps with air circulation and cooks the steak evenly. Roast it in the oven for about 1.5 to 2 hours or until it reaches about 125°F (52°C) for medium-rare. A meat thermometer will come in handy here!
4. Prepare the Roasted Vegetables:
While the steak is roasting, toss your carrots, zucchini, bell peppers, and red onion with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
5. Roast the Vegetables:
About 30 minutes before your steak is done, put the veggies in the oven. Roast them for 25-30 minutes, tossing them halfway through for even cooking until they are tender and caramelized.
6. Sear the Ribeye:
After slow roasting, heat a cast-iron skillet or grill pan on high heat. Sear the ribeye for 1-2 minutes on each side until it develops a rich, brown crust. Then, take it off the heat and let it rest for 10 minutes. The internal temperature will rise a little during this resting time.
7. Prepare the Grilled Caesar Salad:
While the steak is resting, brush the cut sides of the halved Romaine lettuce with olive oil and season with salt and pepper. Grill it cut-side down on a hot grill or grill pan for 2-3 minutes, until slightly charred and softened.
8. Assemble the Salad:
Transfer the grilled Romaine to plates. Drizzle with Caesar dressing, sprinkle with Parmesan cheese, and add croutons if you like. You can garnish with lemon wedges for an extra zing!
9. Serve:
Finally, slice the rested ribeye steak against the grain. Plate it alongside the roasted vegetables and grilled Caesar salad. Enjoy your delicious meal immediately!
This recipe results in a wonderful combination of savory, sweet, and smoky flavors that everyone will love—perfect for a special dinner or a weekend treat!
Frequently Asked Questions
Can I Use a Different Cut of Beef?
Absolutely! While ribeye is rich in flavor and tenderness, you can substitute it with cuts like sirloin or filet mignon. Just note that cooking times may vary, so adjust accordingly!
How Do I Store Leftover Steak and Vegetables?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop to retain moisture. For best results, enjoy the leftovers cold in a salad or sandwich!
Can I Prep the Vegetables Ahead of Time?
Yes, you can chop and season the vegetables a day ahead! Just keep them stored in an airtight container in the fridge until you’re ready to roast them. This will save time on cooking day!
What’s a Good Side Dish to Serve With This Meal?
This meal is quite filling, but if you want to add more sides, consider serving a simple garlic bread or mashed potatoes. A fresh green salad could also complement the dish well!