This month, this fast and easy recipe is for all meat-loving dads. This tender and juicy cut with a side of carrots is packed with flavor!
Ribeye Filet with Caramelized Cumin Roasted Carrots
Prep Time: 5 min.
Cook Time: 25 min.
INGREDIENTS FOR STEAKS
• 1.5 lbs. Prime beef ribeye filet, thawed
• 2 tbsp. olive oil
INGREDIENTS FOR CARAMELIZED CUMIN ROASTED CARROTS
• 6–7 whole baby carrots with stems, peeled
• 1 tbsp. unsalted butter
• ¼ cup water
• ½ tsp. ground cumin
• 2 tbsp. honey
• Coarse sea salt, to taste
• Freshly ground black peppercorns, to taste
Preheat oven to 400°F. Season steaks with olive oil, salt and pepper. Heat oil in an ovenproof skillet over medium high heat. Sear steaks for 4 minutes on each side and transfer to oven. Roast for 8–10 minutes or until internal temperature reaches 135°F–140°F for medium-rare. * In a medium skillet, heat butter over medium heat. Add carrots and water. Season with salt and pepper, cumin and honey. Cover and cook for 10 minutes. Uncover and let water evaporate and carrots caramelize.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.