Ribeye is one of the most popular, juiciest, expensive steaks on the market. This cut is more marbled than others, which makes the steak especially tender and flavorful. Crispy parsnips are the perfect, slightly sweet alternative to French fries.
- Cook Time
- Prep Time
- 6 ServingsServings
- 8 medium parsnips, peeled
- 4 cup olive oil
- 6 rib eye steaks, 1-inch thick, room temperature (6-8-ounce each)
- Kosher salt
- Freshly ground black pepper
Using a peeler, peel parsnips into thin strips until you cannot peel anymore of the parsnip. Heat oil over medium high heat. Fry parsnips in batches for 2 to 3 minutes or until golden brown. Remove and let drain on paper towels and sprinkle with salt. Repeat until all parsnips are fried.
Heat grill pan over high heat. Season steaks liberally with salt and pepper and grill for 4 to 5 minutes per side for medium rare doneness. Let rest 5 minutes before serving or slicing.