No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Rib Eye with Horseradish Butter and Root Vegetables

  • prep: 10 mins
    total time: 25 mins
  • servings: 6
Photography: Johnny Miller




  • 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

Cook's Note

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.


  1. Step 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. Step 2

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

Everyday Food, December 2012