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AAA Bone-In Rib Steak for Two with Horseradish-Caper Butter

Garlic Roasted Carrots, Parsnips & Baby Potatoes

Cooking time

30 minutes

Servings

2/4

Calories

990 /serving

Connoisseurs of fine cuts of beef will know that this bone-in steak, also known as ribeye, is incredibly flavourful and melt-in-your-mouth tender. It doesn’t need much to transform into a tantalizing supper—just a dash of our special steak spice, before searing the meat to exactly the way you love it. A medley of garlicky roasted root vegetables adds colour and comfort. And the beurre composé of grated horseradish and capers that crowns the steak is a luscious final touch.

We will send you:

  • 22oz AAA Bone-in beef rib steak
  • 3 Garlic cloves
  • 10g Fresh horseradish
  • 450g Baby potatoes
  • 1 Bunch of rosemary
  • 300g Parsnips
  • 300g Peeled baby carrots
  • 10g Capers
  • 9g Superior Steak Spice (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)

Contains: Milk, Mustard

You will need:

Large pan
Peeler
Sheet pan
Grater
Oil
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
48 g
Saturated Fat
22 g
Sodium
1090 mg
Total Carbs
83 g
Sugars
18 g
Protein
59 g
Fibres
14 g
Preparation
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Mise en place
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Peel and quarter the parsnips lengthwise (if large, cut again lengthwise); cut crosswise into 2-inch pieces. Halve the carrots lengthwise. Grate the horseradish. Mince the garlic. Roughly chop the capers. Pick the rosemary leaves off the stems, discarding the stems; roughly chop the leaves. Place 3 tbsp butter (double for 4 portions) in a bowl and leave at room temperature to soften.
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Roast the vegetables
On a lined sheet pan, toss the potatoes, parsnips, carrots, garlic and rosemary with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until browned and tender when pierced with a fork. Remove from the oven. Using your hands, break apart ⅓ of the softened butter and scatter over the roasted vegetables. Switch the oven to broil and cook, watching closely, 2 to 3 minutes, until golden brown.
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Make the horseradish-caper butter
While the vegetables roast, in a bowl, combine the remaining softened butter, capers and as much horseradish as you’d like; season with S&P to taste.
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Cook the steak
While the vegetables continue to roast, in a large pan, heat a drizzle of oil on medium-high. Pat the steak dry with paper towel; season with the remaining spice blend and S&P. Add the seasoned steak* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired. Transfer to a cutting board. Let rest for at least 5 minutes before cutting the steak off the bone and thinly slicing against the grain.
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Plate your dish
Divide the roasted vegetables and sliced steak between your plates. Top the steak with the horseradish-caper butter. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.