Oven-Roasted Ribeye Steak with Parmesan Herb Potatoes and Spinach Artichoke Bake

Ingredients

For the Ribeye Steak:

- 2 ribeye steaks (about 12 ounces each)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 2 sprigs rosemary

For the Parmesan Herb Potatoes:

- 4 medium-sized potatoes, cubed
- 2 cloves garlic, minced
- 2 tablespoons butter, melted
- 1/4 cup Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste

For the Spinach Artichoke Bake:

- 2 cups fresh spinach, chopped
- 1 cup canned artichokes, drained and chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup whole wheat flour
- 1 cup milk
- 2 tablespoons butter
- 2 eggs
- Salt, to taste
- Black pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C).

2. Prepare the Ribeye Steak:
- Pat the ribeye steaks dry with a paper towel. Brush each steak with olive oil. Season generously with salt, black pepper, and paprika on both sides. Place rosemary sprigs on top of the steaks.
- Set the steaks aside to allow the flavors to meld while you prepare the potatoes and spinach artichoke bake.

3. Make the Parmesan Herb Potatoes:
- In a large bowl, combine cubed potatoes with melted butter, minced garlic, Parmesan cheese, salt, and black pepper. Mix until the potatoes are well-coated.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.

4. Prepare the Spinach Artichoke Bake:
- In a saucepan over medium heat, melt the butter and whisk in the whole wheat flour to form a roux. Gradually add the milk, whisking constantly until the sauce thickens.
- Remove from heat and stir in spinach, artichokes, mozzarella cheese, salt, and black pepper. Beat the eggs and fold them into the mixture.
- Pour the mixture into a lightly greased casserole dish.

5. Roast in the Oven:
- Place the baking sheet with potatoes and the casserole dish with spinach artichoke bake in the preheated oven. Roast for 25 minutes.
- After 25 minutes, place the ribeye steaks on a separate baking sheet and insert into the oven alongside the potatoes and bake. Roast everything together for an additional 10 minutes, or until the steaks reach your desired level of doneness. Use a meat thermometer to ensure the internal temperature is at least 135°F (57°C) for medium-rare.

6. Rest and Serve:
- Once done, remove the ribeye steaks from the oven and let them rest for five minutes.
- Plate the steak alongside the parmesan herb potatoes and a generous scoop of the spinach artichoke bake. Enjoy your oven-roasted dinner!

Total Time

PT45M
45 minutes

Type of Dish

Dinner

Keywords

Ribeye steak, oven roast, Parmesan potatoes, spinach artichoke, gourmet dinner, rosemary, beef dish, garlic potatoes, cheesy bake, dinner recipe

Recipe Yield

Feeds 4 adults

Calories

Total: 2,400 calories

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