- Strauss Family Grass Fed Meat 2-1/2 inch on-the-bone Ribeye, or Cowboy Cut steak
- 2 small red onions, quartered
- 2 small assorted squash, skin-on, de-seeded and cut into 1/2 inch slices or cubes (butternut, delicata, or your favorite)
- Yellow beets, quartered (4 small or 2 large)
- 1 head of garlic, peeled
- 4 medium Yukon Gold potatoes, quartered
- 2 tsp salt
- 2 tbsp olive oil
- Remove steaks from refrigerator 30 minutes before cooking.
- Pre-heat oven to 400 F.
- In a bowl, toss all vegetables in olive oil and salt.
- Line a sheet tray with parchment paper. In a single layer, place the coated vegetables on the sheet pan.
- Bake until done, about 45 minutes (shorter or longer, depending on the size of vegetables), flipping every 15 minutes. Remove each vegetable as it is done. Loosely cover. Delicious served at room temperature.
- Turn the oven on as high as possible. Salt and pepper the steaks well on every side.
- When oven is hot, heat olive oil in a large pan over high heat on the stovetop.
- Sear all 4 sides of the steak. Begin by searing the top of the steak on the stovetop for 4 minutes. Then flip it over and sear the back for 4 more minutes. Using tongs to hold the steak, sear the bone side for 1 minute and then flip and sear the opposite edge for 1 minute. Lay the steak flat in the pan and place in the oven.
- Cook steak for 10 minutes.
- Remove and let rest 10 minutes.
- Set up a platter on a bed of arugula, surrounded by vegetables and steak.
This cooking method is easy to remember because you are searing it on the stove for the same amount of time you are cooking it in the oven and the same amount of time you are letting it rest. This 2-1/2 inch bone-in steak, you sear 10 minutes, cook in the oven for 10 minutes and allow it to rest for 10 minutes. Times completely vary depending on your steak. For example small steaks might be 5-5-5 and medium steaks 8-8-8.