Rib-eye steak with vegetables

Ingredients

• Rib - eye steak: 1 piece (about 200 - 250 g)

• Potatoes: 2 - 3

• Bell peppers (red, yellow, green): 1/2 each

• Zucchini: 1/2

• Garlic: 2 - 3 cloves

• Olive oil: 20 - 30 ml

• Salt: 3 - 4 g

• Black pepper: 2 - 3 g

• Rosemary: 1 - 2 sprigs

• Freshly ground black pepper (optional): an appropriate amount

• Tea seasoning: 3- 5g

Instructions

1. Remove the ribeye steak from the refrigerator and leave it at room temperature for about 30 minutes to allow the internal temperature to even out.

2. Sprinkle salt, tea seasoning, and black pepper on both sides of the steak and marinate for 10-15 minutes.

3. Wash the potatoes, cut them into small pieces, put them in the pot, and cook until cooked, remove them from the pot and drain them, add salt, black pepper, and chopped garlic, and stir well.

4. Wash the bell peppers and zucchini and cut them into strips.

5. Heat olive oil in a frying pan and add the steak when the oil is hot.

6. Fry each side for 3-4 minutes (adjust the frying time according to the thickness of the steak and personal preference) until the surface of the steak is golden brown.

7. While the steak is frying, add rosemary and fry it in the fat exuded by the steak.

8. After frying, place the steak on a plate and let it rest for 5-10 minutes to allow the meat juices to return.

9. In the same pan, add bell peppers and zucchini strips, stir-fry for 2-3 minutes, and season with salt and pepper.

10. Place the steak in the center of a plate, drizzle with the gravy from the steak, and garnish with rosemary.

11. Place the seasoned potato cubes and sautéed bell peppers and zucchini next to the steak.

12. Sprinkle with freshly ground black pepper and tea rubs as desired.