Roasted Rib-Eye and Radishes | Dorothy Lane Market

Roasted Rib-Eye and Radishes

PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED May 20th, 2022
  • BY Chef Carrie Walters

Rib-Eye tends to be the choice of most serious steak lovers. Plenty of tender meat and lots of flavor. Our DLM Natural Beef Rib-Eye is lifetime free of added hormones and growth promotants, vegetarian fed, and certified humane. 

INGREDIENTS

  • 1 DLM Thick-Cut Rib-Eye Steak (average weight 1.25 lbs)
  • Salt and pepper to taste
  • 1½ Tbsp DLM Pure Olive Oil
  • 2 rosemary sprigs
  • 1 bunch radishes, cleaned and trimmed
  • 3 Tbsp DLM Herb & Shallot Butter

INSTRUCTIONS

1
Preheat oven to 450˚F. Generously season the steak on both sides with salt and pepper.
2
In a heavy bottom sauté pan or cast-iron skillet, heat the oil until hot. Add steak and rosemary, and sear over medium-high heat until steak is browned, about 2 minutes per side.
3
Add the radishes and 2 tablespoons or more of butter. Place pan in oven and roast, basting every couple of minutes, until steak is done to your liking. (For medium rare, pull out of oven when thermometer reaches 125˚F.) Let rest for at least 10 minutes before slicing and serving.

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Roasted Rib-Eye and Radishes

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 2

INGREDIENTS

  • 1 DLM Thick-Cut Rib-Eye Steak (average weight 1.25 lbs)
  • Salt and pepper to taste
  • 1½ Tbsp DLM Pure Olive Oil
  • 2 rosemary sprigs
  • 1 bunch radishes, cleaned and trimmed
  • 3 Tbsp DLM Herb & Shallot Butter

INSTRUCTIONS

1
Preheat oven to 450˚F. Generously season the steak on both sides with salt and pepper.
2
In a heavy bottom sauté pan or cast-iron skillet, heat the oil until hot. Add steak and rosemary, and sear over medium-high heat until steak is browned, about 2 minutes per side.
3
Add the radishes and 2 tablespoons or more of butter. Place pan in oven and roast, basting every couple of minutes, until steak is done to your liking. (For medium rare, pull out of oven when thermometer reaches 125˚F.) Let rest for at least 10 minutes before slicing and serving.

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