Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This Spice Rubbed Steak with Roasted Carrots and Israeli Couscous is not just a meal—it's a flavor explosion that will tantalize your taste buds and impress even the most discerning food critics. Imagine perfectly seared ribeye steaks, crusted with a bold spice blend, nestled on a bed of fluffy Israeli couscous, accompanied by caramelized roasted carrots that bring a touch of sweet earthiness to every bite. This restaurant-quality dish is surprisingly easy to prepare and guaranteed to make you feel like a professional chef in your own kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ribeye steaks
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 carrots, peeled and cut into sticks
- 1 cup Israeli couscous
- 2 cups vegetable broth
Instructions
- Preheat your oven to 425°F (220°C) to prepare for roasting the carrots.
- In a small bowl, combine the smoked paprika, garlic powder, salt, and black pepper to create the spice rub for the steaks.
- Pat the ribeye steaks dry with paper towels to ensure a good sear. Rub both sides of the steaks with olive oil, then generously apply the spice mixture, making sure to coat them evenly.
- In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully place the seasoned ribeye steaks in the skillet. Sear for about 3-4 minutes on each side until a nice crust forms.
- While the steaks are searing, prepare the carrots. Toss the peeled and cut carrot sticks in a bowl with a tablespoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet.
- Once the steaks are seared, transfer the skillet to the preheated oven along with the baking sheet of carrots. Roast the carrots for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- For the steaks, roast them in the oven for an additional 5-7 minutes for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy; 130°F (54°C) is medium-rare.
- While the steaks and carrots are roasting, prepare the Israeli couscous. In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the couscous, reduce the heat to low, cover, and let it simmer for about 10 minutes, or until the couscous is tender and has absorbed the broth.
- Once everything is cooked, remove the steaks from the oven and let them rest for about 5 minutes before slicing. This allows the juices to redistribute.
- To serve, plate the Israeli couscous as a base, top with the roasted carrots, and then slice the ribeye steaks against the grain. Arrange the steak slices on top of the couscous and carrots, and drizzle any pan juices over the top for added flavor.
- Enjoy your Spice Rubbed Steak with Roasted Carrots and Israeli Couscous!
Tips
- Pat your steaks completely dry before seasoning to ensure a perfect sear and crispy exterior.
- Use a meat thermometer for precise doneness—130°F is the sweet spot for medium-rare.
- Let your steaks rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Don't overcrowd the skillet when searing steaks; this helps develop a beautiful golden-brown crust.
- Stir your carrots halfway through roasting to ensure even caramelization.
- Choose high-quality ribeye steaks with good marbling for the most flavorful result.
- If you prefer less spice, you can adjust the paprika and garlic powder quantities to suit your taste.
- For a vegetarian alternative, try replacing the steak with portobello mushrooms using the same spice rub.
Nutrition Facts
Calories: 439kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 11g
Cholesterol: 80mg
