Ribeye with Horseradish Butter and Root Vegetables
So quick and easy and turns out delicious. I subbed a large turnip for the celery root because my grocery store didn't have it. Still great.
So quick and easy and turns out delicious. I subbed a large turnip for the celery root because my grocery store didn't have it. Still great.
- salt and pepper
- 1 tablespoon olive oil
- 3 teaspoons prepared horseradish
- 1 large head celery root peeled, halved, and cut into 1/4-inch wedges
- 2 large carrots thinly sliced
- 4 boneless rib eyes (1 pound each 1 1/4 inches thick), excess fat trimmed
- 3 tablespoon butter room temperature
- 3 teaspoon dijon mustard
- Carbohydrate 4.51420762500274 g
- Cholesterol 331.325343759811 mg
- Fat 109.871474191563 g
- Fiber 1.49025998275578 g
- Protein 80.1599705625388 g
- Saturated Fat 46.438538702394 g
- Serving Size 1 1 Servesto (523g)
- Sodium 364.538986979676 mg
- Sugar 3.02394764224696 g
- Trans Fat 13.0050577627689 g
- Calories 1348 calories
Step-by-step
- Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer.
- Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper.
- Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through.
- Tent steaks with foil and let rest 10 minutes.
- Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks.
Swapping celery root for a standard white turnip introduces a higher moisture content, meaning the root vegetables will steam slightly rather than roast as crisply on the baking sheet. Patting the four one-pound ribeyes completely dry with paper towels before placing them eight inches from the broiler element is non-negotiable for achieving proper surface browning through the Maillard reaction. Ten minutes of resting under foil allows the muscle fibers to relax and reabsorb moisture that would otherwise bleed out onto the plate. Freezing assembled compound butter containing prepared horseradish and Dijon mustard works well for up to one month if wrapped tightly in plastic wrap, though the volatile pungency of the horseradish will mellow noticeably over that duration. Fresh grated horseradish delivers a sharper, more aggressive heat than jarred prepared horseradish due to the preservation of volatile sulfur compounds that degrade quickly in vinegar. Broiling these steaks and vegetables simultaneously takes eight to ten minutes, requiring careful visual monitoring because cut thicknesses vary widely across celery root wedges and carrot slices.
