Cowboy Ribeye with Roasted Cauliflower and Carrots

A cowboy steak is simply a thick bone-in ribeye with a short, cleaned rib bone, and it is big enough to feed two hungry people. Rather than dirtying three pans, this method sears the steak on the stovetop and moves it onto a sheet pan of vegetables that have already had a head start in the oven. The beef fat drips into the cauliflower and potatoes as it finishes. Stand the steak on its bone for the first minute of searing to render the fat cap.