Black pepper ribeye and vegetables

Mother’s Day – One Tray Wonders

Whether it’s a mother, grandmother, mother-in-law or aunty that you are grateful for having in your life, show them much they are appreciated this Mother’s Day with a perfect dinner of their favourite food. Simple, affordable and satisfying, the tempting three ingredients of your mom favourite make Mother’s Day a day of appreciation that you love her.

Google: “It’s typically cut from rib six spanning through twelve; can be bone-in or boneless. If bone-in, the steak contains a piece of rib bone. You may often see the bone extending a few inches beyond the tip of the steak muscle. In other case, it may even be trimmed with the meat.”

“In particular, the yellow and red marrows in the bone can give your steak a more buttery, rich flavour. For the perfect medium-rare Bone-In Ribeye in the oven (recommended), broil for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.Rest your steaks for 5 minutes before serving, covering lightly with foil.”

To my mother with inexpressible Love, I have been grateful for. I have made my mother her dinner using her favourite ingredients. It’s doesn’t need to be expensive gift but with a heart giving. The meal is comforting, satisfying, hearty and delicious. Let’s roast in one tray!!!


2 rib eyes
black pepper
2 bunches asparagus, stems removed
150 g medley cherries tomatoes
ground pepper


Preheat oven 200 degrees C. Make sure rib eyes are at room temperature before you start cooking. For a huge slab of meat, remove from fridge at least two hours before to allow sufficient time to get to room temperature. Pat rib eyes very dry with a kitchen towel.

Line baking tray with foil. Place asparagus and medley cherries tomatoes on tray. Drizzle some oil over them and season with salt and ground pepper. Rub all over both rib eyes with oil and season generous amounts of salt and pepper.

Heat 2 heavy based pans with 2 Tsp oil on medium-high heat until almost smoking. Sear each ribeye 3 minutes each side. Transfer to the same tray with vegetables. Roast rib eyes bone for 10-12 minutes each side for medium. Do adjust time if your rib eye is bigger or smaller, or if you like it more or less done. Once it has reached your desired doneness, remove from oven and cover the steak loosely with foil to rest for 5 minutes. Do not cover too tightly or the meat will sweat.

Roast the vegetables for 12-14 minutes or until cooked and juices comes out from medley cherries tomatoes. Plate up, place asparagus on top, followed by medley cherries tomatoes and then rib eye at the bottom. Serve with a glass of red wine. Enjoy your dinner with your mother!!!!



One thought on “Black pepper ribeye and vegetables

Comments are closed.