Remove the ribeye steaks from the refrigerator about 20 minutes before grilling. Pat them dry with paper towels. Season both sides with salt, black pepper and smoked paprika. Let them rest while preparing the vegetables.

Place carrots, parsnips, sweet potatoes and red onion into a large bowl. Add olive oil, rosemary, thyme and a little salt. Toss everything well until the vegetables are evenly coated.

Preheat your oven to 425°F. Spread the vegetables across a large baking sheet. Keep them in one layer for even cooking. Roast for about 25 to 30 minutes, turning them halfway through.

While the vegetables cook, preheat the grill over medium-high heat. Clean the grates carefully and lightly oil them. A hot grill helps create beautiful sear marks and gives the ribeye a rich grilled flavor.

Place the seasoned ribeyes directly onto the hot grill. Cook for about 4 to 6 minutes on each side. Cooking time depends on steak thickness and your preferred level of doneness.

Melt two tablespoons of butter in a small bowl. Stir in the minced garlic and chopped parsley. Brush the warm garlic butter over the ribeyes during the final minutes of grilling.

Use a food thermometer to check the thickest part of each steak. USDA guidance recommends 145°F for whole beef steaks, followed by at least three minutes of rest.

Transfer the grilled ribeyes to a clean plate. Let them rest for at least three minutes before slicing. This short rest gives the juices time to settle and keeps the steak moist.

Remove the roasted vegetables from the oven when they are tender and golden. Add the remaining tablespoon of butter while they are still hot. Toss gently until the butter melts and coats everything.

Arrange the roasted root vegetables on a large serving platter. Place the grilled ribeyes beside them. Spoon any remaining garlic butter over the steak. Finish with fresh parsley and serve immediately.