This dish may look and taste as fancy AF, but it’s easy and quick enough to make for a weeknight dinner! With just a handful of ingredients, this delicious seared ribeye with spicy horseradish butter, crispy cabbage, caramelized carrots, and fresh chives is simple comfort food at its best.

Slice and divide the steaks among four plates, or feed two very hungry people full steaks! (I’m team full steak most days 💁🏻‍♀️) If you prefer your steak cooked past medium rare, sear and broil 1-2 minutes longer.

Quick and Easy Horseradish Butter Ribeye with Roasted Carrots and Cabbage Recipe

Horseradish Butter Ribeye with Crispy Roasted Cabbage Recipe

Print Recipe

Horseradish Butter Ribeye with Crispy Roasted Cabbage

Servings: 4 people or 2 very hungry people

Ingredients

2 tsp prepared horseradish
2 tbsp butter, softened to room temperature
1 small garlic clove grated or pressed
salt,
pepper
3 tbsp olive oil divided
1 lb carrots, peeled and sliced on the bias into half inch pieces
1 small head red cabbage, cored and cut into 1 1/2 inch wedges
2 tsp high smoke point oil, such as canola or vegetable
2 large ribeye steaks
2 tbsp thinly sliced fresh chives

Instructions

Place the horseradish in a fine mesh sieve and press out as much liquid as possible. Stir together the drained horseradish, butter, garlic, and a pinch of salt and set aside.
Heat the oven to 400F with the racks in the lowest and center positions.
On a large rimmed baking sheet, toss the carrots with 1 tbsp olive oil, ¼ tsp salt, and a few cracks fresh black pepper, and spread into an even layer. On a separate large baking sheet, toss the cabbage with 2 tbsp olive oil, ¼ tsp salt and a few cracks fresh black pepper. Separate the cabbage leaves a little as you toss, and spread into an even layer. Add both sheets to the oven with the carrots on the lowest rack and the cabbage on the center rack. Roast for 15 minutes, then remove the sheets and stir, returning the sheets to the oven with the cabbage on the lowest rack and the carrots in the center this time. Roast 10-15 minutes more, or until the cabbage is crispy in places and the carrots are somewhat caramelized.
When the vegetables have roasted, remove them from the oven and heat the broiler. Pat the steaks dry all over and heat a large stainless steel or cast iron pan over high heat with 2 tsp high smoke point oil. (Unless your pan is 15” or larger, I recommend cooking the steaks one at a time to avoid over crowding the pan, which can cost you a nice sear!) When the pan is ripping hot, season each steak with ½ tsp salt and fresh black pepper and add them to the pan. Leave them to sear undisturbed for two minutes, then flip and sear two minutes on the other side. Transfer the pan to the oven on the center rack and broil 2 minutes more. Remove from the oven and transfer to a cutting board to rest for 10 minutes before slicing or serving.
Serve the ribeyes sliced or whole, topped with the horseradish butter, alongside the roasted vegetables. Top with fresh sliced chives.