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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Serving size	(1763.2g)

Amount per serving	% Daily Value*
Calories	1086.8

Total Fat 66.9g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 107.4mg	0%
Sodium 4367.3mg	0%
Total Carbohydrate 98.7g	0%
Dietary Fiber 14.5g	0%
Total Sugars 10.9g
Protein 35.0g	0%

Vitamin D 4.0IU	0%
Calcium 282.1mg	0%
Iron 8.4mg	0%
Potassium 2450.0mg	0%

*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.

Source of Calories

Fat: 53.0%

Protein: 12.3%

Carbs: 34.7%