Ribeye with Garlic & Parsley in a Cast Iron Skillet
Low Sodium

Ribeye with Garlic & Parsley in a Cast Iron Skillet

4.57 (7)

Ready in just 25 minutes, this Ribeye dish features a rich blend of garlic, parsley, and savory mushrooms, peppers, and corn.

720 calories/servingServing Size is 1 steak half, 1 2/3 cup veg

See Nutrition Information

Serving Size is 1 steak half, 1 2/3 cup veg

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings4

Ingredients

Servings: 4

  • 1 pkg (4 oz) Wegmans Gourmet Blend Mushrooms, washed

  • 4 Wegmans Mini Sweet Peppers, stemmed, halved lengthwise

  • 1 pkg (8 oz) Wegmans Cleaned & Cut Baby Corn, halved lengthwise

  • 1 (about 1/2 lb) zucchini, quartered lengthwise, cut in 8ths lengthwise

  • 4 Wegmans Campari Cocktail Tomatoes, halved

  • 1 red onion, peeled, cut in 1/4-inch slices (about 1 cup)

  • 3 1/2 Tbsp Wegmans Basting Oil, divided

  • Salt and freshly ground pepper to taste

  • 2 pkgs (about 3/4 lb each) Wegmans 100% Grass Fed Angus Beef Ribeye Steaks, halved

  • 1/2 of a 3.5 oz container Wegmans Organic Garlic & Parsley Finishing Butter

Ingredients

4
4

Price per serving

$0

Directions

  • Step 1

    Cooking Option 1 - Oven Directions: Preheat oven to 450 degrees. Add mushrooms, peppers, baby corn, zucchini, tomatoes, and 2 Tbsp basting oil to large bowl; season with salt and pepper. Toss to combine; set aside. Season steaks and onions with salt and pepper on both sides; drizzle onions with 1/2 Tbsp basting oil. Set aside

  • Step 2

    Add remaining oil to 12-inch cast iron skillet; heat stovetop on MED-HIGH until oil faintly smokes. Center steaks in skillet; sear 1 min. Turn over; sear 1 min. Remove steaks from skillet. Add onions to skillet; top with veggie mixture. Top veggie mixture with steaks; place skillet in oven.

  • Step 3

    Roast about 12 min until steaks reach desired doneness (refer to temp chart for final internal temp). Remove skillet carefully from oven using oven mitts; top steaks evenly with finishing butter. Serve.

  • Step 4

    Cooking Option 2 - Grill Directions: Add mushrooms, peppers, corn, zucchini, tomatoes, onions, and 2 1/2 Tbsp basting oil to large bowl; season with salt and pepper. Toss to combine; set aside. Season steaks with salt and pepper on both sides.

  • Step 5

    Add remaining oil to 12-inch cast iron skillet; set on grill grate. Heat on HIGH 5-10 min until oil faintly smokes. Center steaks in skillet; sear 1 min. Turn over; sear 1 min. Remove steaks from skillet; set aside. Add veggie mixture to skillet; top with steaks. Close grill lid.

  • Step 6

    Cook about 10 min until steaks reach desired doneness (refer to temp chart for final internal temp). Remove skillet carefully from grill using oven mitts; top steaks evenly with finishing butter.

Chef Tip

Oven instructions: • Preheat oven to 450 degrees. Add mushrooms, peppers, baby corn, zucchini, tomatoes, and 2 Tbsp basting oil to large bowl; season with salt and pepper. Toss to combine; set aside. Season steaks and onions with salt and pepper on both sides; drizzle onions with 1/2 Tbsp basting oil. Set aside • Add remaining oil to 12-inch cast iron skillet; heat stovetop on MED-HIGH until oil faintly smokes. Center steaks in skillet; sear 1 min. Turn over; sear 1 min. Remove steaks from skillet. Add onions to skillet; top with veggie mixture. Top veggie mixture with steaks; place skillet in oven. • Roast about 12 min until steaks reach desired doneness (refer to temp chart for final internal temp). Remove skillet carefully from oven using oven mitts; top steaks evenly with finishing butter. Serve.

Note: When servings & ingredients are modified, nutrition & directions may vary.

Nutrition information per serving. 1 serving is 1 steak half, 1 2/3 cup veg

720Calories

Amount

% Daily Value

Amount

% Daily Value

Saturated Fat

19g

95.0%

Trans Fat

0g

0.0%

Cholesterol

150mg

50.0%

Sodium

130mg

5.7%

Dietary Fiber

4g

14.3%

Total Sugars

6g

21.4%

Incl. Added Sugars

0g

0.0%

Protein

42g

84.0%

Vitamin D

0mcg

0.0%

Calcium

51mg

3.8%

Iron

5mg

0.0%

Potassium

1082mg

23.0%

Note: Current daily values are based on a standard 2,000 calorie diet.

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