Under 30 Minutes

Rib Eye with Horseradish Butter and Root Vegetables

  • Prep:
  • Total Time:
  • Servings: 6
Rib Eye with Horseradish Butter and Root Vegetables

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 1 large head celery root, peeled, halved, and cut into 1/4-inch wedges
  • 2 large carrots, thinly sliced
  • 1 tablespoon olive oil
  • 2 boneless rib eyes (1 pound each; 1 1/4 inches thick), excess fat trimmed
  • Salt and pepper
  • 1 tablespoon unsalted butter, room temperature
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1/4 cup sliced fresh chives


  1. 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.

  2. Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.

Cook's Notes

Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes. A little spicy horseradish cuts the richness of the steak.


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