Preparation
1. Take your ribeye out and place on a cutting board to stand to room temperature. When brought to room temperature preheat your oven to 375 degrees.
2. Generously season your ribeye with freshly cracked pepper and course sea salt on both sides and let sit while you begin to prep your vegetables.
3. While your steak is standing as fully seasoned, begin to cut your squash, potatoes and figs.
4. On a sheet pan with parchment paper, place the squash and potatoes and begin to season with garlic powder, sea salt, cracked pepper, cayenne, ground coriander, and thyme. Drizzle the olive oil and begin to toss to make sure the veg is fully coated with your seasonings.
5. Pop your veg in the oven and set the timer for 25 minutes. Save the figs for last (you want to include these at the end, and roast all together for another 10 minutes.
Cooking your Ribeye for Medium Rare (You can cook your steak at your desire however this method is achieve a medium rare):
6. Once the Veg has been roasting for about 20 minutes you want to begin heating up your cast iron skillet to medium high heat. Once your cast iron skillet is at full temperature, place the steak down, you can also place a smash weight on top of your meat to ensure a full sear. Cook for 6 minutes, and for the best results do not disturb. This is how you get the best crust.
7. After 6 minutes flip the steak over and maintain the same method at the 3 minute mark, turn the heat off and place your rosemary and coriander in the sizzling pan along with the butter. Immediately begin spooning your melted butter and begin basting. Continue this over and over again, and in doing this you can also place the rosemary on top of the steak and finish out with the butter to incorporate full aromatics.
8. After a full 12 minutes of cooking take your steak out of the pan and place on a cutting block to rest for 5-7 min.
9. By now your figs should already be incorporated with the squash and potatoes and should be done, and now its time to plate.
10. Slice the steak and plate with you veg and figs, garnish with additional thyme and coriander sprigs. Enjoy!
About the Recipe
This isn’t just dinner — it’s a love letter to fall. A perfectly seared ribeye anchors the plate, surrounded by caramelized wedges of red kuri and delicata squash, golden Yukon potatoes, and tender figs, all roasted to bring out their natural sweetness. Fragrant thyme and rosemary infuse the entire dish with woodsy depth, while the figs add a subtle whisper of jammy indulgence. Whether served for a cozy evening in or a refined seasonal gathering, this dish captures the warmth, abundance, and rustic sophistication that define the Savor & Garnish lifestyle.
Ingredients
Roasted Veggies
· 2 medium yukon gold potatoes
· 1 small delicata squash (feel free to substitute with other fall squashes!)
· 1 small red kuri squash
· 2 tsp garlic powder
· 1 pinch of cayenne powder
· ½ teaspoon of ground coriander
· 2 tsp of cracked black pepper
· 1 generous sprinkle of course sea salt
· 3-4 sprigs of Thyme
· 2 tbsp olive oil
· 4 fresh figs
Ribeye
· 1 16 oz ribeye steak
· 2 tbsp of unsalted butter
· 1 tbsp of course sea salt
· 4 tsp of cracked black pepper
· 1-2 medium sprigs of rosemary
· Dried whole coriander