Grill Season is Back

Whether you’re famished after a particularly grueling gym session or just craving a delicious mega serving of protein-loaded steak with sides that are way healthier than they taste, this pan-seared ribeye with roasted broccoli and sweet potatoes recipe is here to spot your hunger for some satisfying appetite gains! Why We Love This Ribeye Recipe Steaks, veggies, and potatoes… pretty standard fare, right? Wrong! This isn’t just any steak, it’s a juicy, exquisitely marbled ribeye that’s been seasoned to next-level perfection. You’re not about to dine on boring broccoli, you’re about to dig into crispy roasted bites of heaven that have been tossed in oil, salt, pepper, sweet paprika, and crushed red pepper for a hit of subtle heat, then sautéed in intense minced garlic and sweet coconut oil. And these aren’t your grandma’s potatoes – unless she also roasted earthy and nutty sweet potatoes coated in olive oil and enhanced with salt and pepper. No, this hearty and healthy dish is anything but standard! Tools You’ll Need Before You Start Aluminum Foil 1 Large Sauce Pot 1 Large Aluminum Foil-Lined Sheet Pan 1 Small Saucepan 1 Large Cast-Iron Pan Meat Thermometer How to Make Pan-Seared Ribeye With Roasted Broccoli and Sweet Potatoes If you’re going to sear up a ribeye, make sure it’s one capable of satisfying your protein craving. That’s why we’re cooking with Omaha Steaks Private Reserve® Ribeyes! This incredibly juicy steak is aged at least 35 days and bursting with buttery, mellow, rich prime rib flavor in every bite, thanks to its infamous marbling. As epic in size as it is in taste, our most experienced master butchers trim these cuts not one, not two, but three times to ensure only the best parts of the steak grace your plate. So, go get that plate and get ready to feast! 1. Roast Some Potatoes You’ll Be Sweet On Roasting potatoes may take a little longer than mashing or boiling them, but we promise these sweet treats are worth the wait! Get started by preheating your oven to 425 degrees Fahrenheit and prepping your sweet potatoes while you wait. Rinse them free of any dirt and then pat them dry with a paper towel, eliminating as much moisture as possible. Now it’s the fun – but very important – part: use a fork to pierce the skin of your potatoes on all sides in multiple places, about 10 times total. These small holes will allow the steam to escape the potatoes and ensure you don’t end up with a messy and dangerous potato explosion! Now that your potatoes are prepped, place them on two separate sheets of aluminum foil, equally divide your salt, pepper, and olive oil between them, and toss it all together until the potatoes are well-coated. Now all you have to do is wrap them in their aluminum foil and roast them in the oven for 50 minutes to one hour, until they’re wonderfully soft and fork tender. 2. Rock the Broc’ With This Delicious, Healthy Side Getting your greens in has never been so tasty, thanks to this flavor-packed seasoning and roasting technique! Start by bringing a large pot of salted water to a boil and preheating your oven to 425 degrees Fahrenheit. While you wait, rinse your broccoli crowns, then trim the stems off and cut them into quarters. Once your water is boiling, blanch the broccoli by adding it to the water for 45 seconds, then quickly remove it from the pot, strain it, and run cold water over it until cool. Once your oven is preheated, line a large sheet pan with aluminum foil and place it in the oven without the broccoli for 10 minutes. Then remove it from the oven, add your blanched broccoli, and then toss it with olive oil, salt, pepper, smoky paprika, and hot crushed red pepper and put it in the oven to roast for 20 minutes, flipping halfway through. While it’s roasting, add your pungent minced garlic and coconut oil to a small saucepan and sauté over medium-high heat for about one minute, or until it’s tender and fragrant. Complete this yummy side by removing the roasted broccoli from the sheet pan, pouring the sautéed garlic and coconut oil over the broccoli, and sprinkling with nutritional yeast for an extra serving of unreal umami flavor! 3. Cook Up a Sear-iously Savory Ribeye Start by thawing your triple-trimmed and buttery Omaha Steaks Private Reserve® Ribeyes in the refrigerator overnight or via our convenient quick-thaw method if you’re short on time. Once your steaks are thawed, pat them dry on all sides to remove as much moisture as possible and then rub each with one tablespoon of your high-smoke-point grapeseed oil before seasoning with salt, pepper, and one tablespoon of fragrant and savory herbes de Provence. Once they’re gloriously seasoned, leave them on the counter for 20 to 25 minutes to allow them to come to room temperature. Now it’s time to get searing! Preheat a large cast-iron pan to medium-high heat and add your remaining grapeseed oil. Add your steaks and pan-sear them for about 3 minutes, then add your coconut oil to the pan, flip your steaks, and baste the steaks for 45 seconds. Continue to cook for about 2 to 3 more minutes to achieve our recommended medium-rare doneness. Like yours with a warmer center? Our handy dandy Omaha Steaks Steak Doneness Guide helps you cook the perfect steak for your perfect meal. When your steaks are done to perfection, remove them from the pan and allow them to rest for 6 to 7 minutes so all those glorious juices have time to redistribute. Then simply slice, plate with roasted broccoli and sweet potatoes, and dig in! Pan-Seared Ribeye With Roasted Broccoli and Sweet Potatoes Recipe A complete steak dinner featuring juicy ribeye, crispy broccoli, and flavor-packed sweet potatoes. Whole Roasted Sweet Potatoes2 sweet potatoes1 teaspoon kosher salt, divided1/4 teaspoon black pepper, divided4 tablespoons olive oil, dividedAluminum foilRoasted Broccoli2 lbs. broccoli crowns1/2 cup olive oil2 teaspoons kosher salt1 teaspoon black pepper1/2 teaspoon paprika1 pinch crushed red pepper2 tablespoons coconut oil4 freshly minced garlic cloves1 tablespoon nutritional yeastAluminum foilPan-Seared Ribeye2 14 oz. Omaha Steaks Private Reserve® RibeyesSaltPepper2 tablespoons herbes de Provence, divided6 tablespoons grapeseed oil, divided2 tablespoons coconut oil Whole Roasted Sweet PotatoesPreheat oven to 425 degrees Fahrenheit.Rinse and pat dry sweet potatoes, then pierce skin with fork in multiple places about 10 times total.Place sweet potatoes on 2 separate sheets of aluminum foil and divide salt, pepper, and olive oil equally between the 2 sweet potatoes; toss with ingredients until well-coated.Wrap sweet potatoes in aluminum foil and roast in oven for 50 minutes to one hour, until soft and fork tender.Roasted BroccoliRinse broccoli crowns, trim stems, and quarter.Blanch broccoli in a large sauce pot of salted water for 45 seconds, then remove from pot, strain, and cool with cold water.Line a large baking sheet with aluminum foil and place in oven preheated to 425 degrees Fahrenheit for 10 minutes.Remove baking sheet from oven, add broccoli, then toss with olive oil, salt, pepper, paprika, and crushed red pepper; roast for 20 minutes, flipping halfway through.In a small saucepan on medium-high heat, sauté minced garlic in coconut oil for about 1 minute until tender.Remove broccoli from pan, pour garlic and coconut oil over broccoli, and finish by sprinkling with nutritional yeast.Pan-Seared RibeyeThaw steaks in refrigerator overnight.Remove steaks from refrigerator and pat dry on all sides with paper towels; rub each steak with 1 tablespoon grapeseed oil and then season generously with salt, pepper, and 1 tablespoon herbes de Provence each; leave on counter for 20 to 25 minutes to come to room temperature.Preheat cast-iron pan to medium-high heat and add remaining grapeseed oil.Pan-sear steaks for about 3 minutes, then add coconut oil to pan, flip steaks, and baste for 45 seconds. Continue to cook for about 2 to 3 more minutes for medium-rare doneness. *Refer to Omaha Steaks cooking chart for desired cooking temperatures.Remove steaks from pan and rest for 6 to 7 minutes. Slice steaks and plate with roasted broccoli and sweet potatoes. Main CourseAmericanPan-Seared Ribeye Dinner More Like This Each steak is aged at least 28 days and hand-carved by master butchers.Bring the steakhouse to your house whenever the craving hits with our chef-created recipes.Learn how to cook the perfect steak indoors or outdoors every time.Shop steaks by cut, texture, flavor — whatever you prefer! We’ve got something for everyone.

Grill Season is Back

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Introducing the Ultimate Steak and Wine Experience!

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