Delicious & Easy Home-Cooked Steak & Roast Dinner Recipe

Preheat your oven to 200°C (400°F). Prepare the vegetables by washing and cutting potatoes into wedges, carrots into slices, and red onion into thick wedges. Mince the garlic cloves.

In a large bowl, combine the cut potatoes, carrots, red onion, and minced garlic with 3 tablespoons of olive oil, salt, and black pepper. Add fresh rosemary sprigs if using. Toss well to coat all vegetables evenly.

Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for 20 minutes.

While the vegetables are roasting, season both sides of the ribeye steaks generously with salt and black pepper.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over high heat until it just begins to smoke. Sear the steaks for 2-3 minutes per side until a deep brown crust forms.

After 20 minutes of roasting, remove the vegetables from the oven. Place the seared steaks on the baking sheet with the vegetables. Return to the oven and roast for another 10-15 minutes, or until desired doneness (e.g., 130°F/54°C for medium-rare).

Once cooked, remove the steaks and vegetables from the oven. Let the steaks rest for 5-10 minutes before slicing to allow juices to redistribute. Serve immediately with the roasted vegetables.