This Ribeye Cap Steak Recipe with roasted potatoes and carrots comes together in 40 minutes, start to finish. Everything cooks in the same pan, so cleanup is easy. The timing is for a Ribeye Cap Steak 2-inches thick. If your steak is thinner, decrease the oven roasting time by 5-8 minutes. *For Low-Carb diets, replace the potatoes with cauliflower florets.
Preheat the oven to 375F. If using large carrots, slice into 3/4" pieces. Make sure the potatoes are cut small enough, the longest side should be no more than 1-inch.
Rub the ribeye cap steak with cooking oil and season with salt and pepper. Heat a large sauté pan over high heat until very hot. Sear the steak, 3 minutes each side.
Scatter the potatoes and the carrots around the steak in the pan. Roll the potatoes and carrots around to coat them in the cooking oil that is already in the pan (or if there's very little oil, drizzle a bit of oil over the potatoes and carrots.) Roast for 15 minutes. Toss the potatoes and carrots a bit to ensure even cooking, and return the pan to the oven. Check the temperature of the steak by inserting a probe in the middle of the steak. It should read about 100F.
Continue roasting for another 5 minutes, check the steak temperature once again. Remove pan from oven when the steak is 125F-127F (if you want medium-rare). The steak will finish cooking as it rests.
Remove the steak to a plate and tent with tin foil to rest (and come up to 135F medium-rare.) Increase oven temperature to 400F. Return pan with the potatoes and carrots to oven, and continue roasting until the vegetables are done, about 5-10 more minutes. Garnish with minced chives (optional).