Steakhouse Steak and Roasted Root Veggies

Ingredients

• 1 (16oz) NY strip or ribeye, cut about 1 ½” thick
• 1 tsp. kosher salt
• ½ tsp. freshly ground pepper
• 1 tsp. vegetable or olive oil
• 2 Tbsp. butter
• 2 medium cloves garlic
• 4 sprigs fresh rosemary, divided
• 1 Tbsp. olive oil
• 1 package Green Giant® Restaurant Style Roasted Root Vegetables with Garlic & Thyme

Directions

1. Set the steak out on a tray or plate and pat dry with paper towels.
2. Season the steak with salt and pepper on all sides. Let the steak sit at room temperature and air dry for 30 to 40 minutes.
3. Preheat a large cast iron pan over high heat. Sear the fat cap on the steak first until golden brown, 3-4 minutes.
4. Add 1 tsp of neutral cooking oil to the pan and sear one side of the steak for 4-5 minutes until a dark golden brown crust forms. Flip the steak and repeat on the other side.
5. Lower the heat to medium and flip the steak again. Add 2 tablespoons butter, 2 cloves crushed garlic, and 2 sprigs of rosemary to the pan. Once the butter has melted, use a large spoon to baste the steak, pouring spoonfuls of butter over it until it reaches an internal temperature of 125 for medium rare, about 3-4 minutes.
6. Set the steak on a cooling rack to rest. Discard garlic and rosemary sprigs.
7. While the steak rests, cook the Green Giant Restaurant Style Roasted Root Vegetables according to pack instructions.
8. In the meantime, chop the remaining two sprigs of rosemary and toss with the root vegetables when they have 1-2 minutes left of cooking.
9. Slice the steak and serve alongside the root vegetables.