How To Make Rib Steak Roasted Parsnips and Asparagus | Make a Classic Pan-Seared Ribeye Steak Recipe

This video About How To Make Rib Steak Roasted Parsnips and Asparagus | Make a Classic Pan-Seared Ribeye Steak Recipe Ricardo Madeirense ✅ This video related rib steak,rib steak recipe,rib steak in oven,rib steak bone in recipe
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PREPARATION:
Creating a delicious and well-rounded meal like Rib Steak with Roasted Parsnips and Asparagus is a fantastic choice. Here's a step-by-step guide for you:

Ingredients:
For the Rib Steak:
2 rib steaks (bone-in or boneless)
Salt and pepper to taste
Olive oil for searing

For the Roasted Parsnips:
4-5 parsnips, peeled and cut into sticks
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme (optional)

For the Roasted Asparagus:
1 bunch of asparagus, trimmed
2 tablespoons olive oil
Salt and pepper to taste
1 lemon, sliced (for garnish)

Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).

2. Prepare the Rib Steaks:
Pat the rib steaks dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steaks for about 2-3 minutes on each side until they develop a nice crust.
Transfer the skillet to the preheated oven and roast the steaks for about 10-15 minutes for medium-rare, or adjust the time according to your desired doneness.

3. Roast the Parsnips:
While the steaks are in the oven, toss the peeled and cut parsnips with olive oil, salt, pepper, and dried thyme (if using).
Spread the parsnips in a single layer on a baking sheet and roast in the preheated oven for about 25-30 minutes or until they are golden and tender, turning them halfway through.

4. Roast the Asparagus:
Toss the trimmed asparagus with olive oil, salt, and pepper.

In the last 10 minutes of the parsnips' roasting time, add the asparagus to the baking sheet. Roast for an additional 10-12 minutes or until the asparagus is tender but still crisp.

5. Rest and Slice the Steak:
Once the rib steaks are done, remove them from the oven and let them rest for a few minutes before slicing. This allows the juices to redistribute, keeping the meat moist.

6. Serve:
Arrange the sliced rib steak on plates alongside the roasted parsnips and asparagus.
Garnish with lemon slices and additional salt and pepper to taste.

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I AM RICARDO NUNES FROM MADEIRA PORTUAL . I AM A CHEF AND COOKING MORE THAN 30 YEARS , LIVING IN ENGLAND.
IN THIS CHANNEL I WILL COOK RECIPES FROM AROUND THE WORLD , THIS CHANNEL IS FOR FOOD LOVERS .

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