A Cook's Country recipe card; we cooked it almost as written, but reduced the amount of butter called for and added parsnips (and halved the salt, as we always do with ATK recipes).

Sage-Crusted Steaks with Roasted Vegetables

Cook's Country December/January 2019 (recipe card)

Ingredients

• 6 carrots, peeled and halved lengthwise
• 2 large parsnips, peeled and halved lengthwise
• 340g small potatoes, halved
• 1 tbsp butter, melted
• ¼+1 tsp salt, ground, divided
• ¼+1 tsp pepper, ground, divided
• 2 (~500g) ribeye steaks
• 2 tbsp minced fresh sage (or 1 tbsp dry)
• 2 tsp grated lemon zest
• ½+½ tbsp butter, divided

Directions

1. Adjust oven rack to lowest position and preheat to 450°F.
2. Toss vegetables with melted butter and ¼ tsp each of salt and pepper.
3. Arrange vegetables on a baking sheet, cut sides down. Roast until tender and browned, ~25 minutes.
4. Remove from oven and sprinkle with thyme.
5. Meanwhile, combine 1 tsp each of salt and pepper, the sage, and the lemon zest in a small bowl.
6. Pat steaks dry and rub sage mixture onto both sides.
7. Heat a large skillet over medium heat (600W) and melt ½ tsp of butter in it.
8. Add a steak and cook, flipping every 2 minutes, until desired doneness is reached (between 125°F and 160°F). This may take anywhere from 10 to 20+ minutes depending on the steak.
9. Remove and buffer steak on a covered plate. Repeat with the remaining butter and the second steak.