ribeye steak with roasted vegetables

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Grilled ribeye steak sits in a black skillet on a wooden board, accompanied by vibrant vegetables. Broccoli (Brassica oleracea), cherry tomatoes (Solanum lycopersicum), baby carrots (Daucus carota), and sliced zucchini (Cucurbita pepo) are arranged around the steak. Fresh arugula (Eruca vesicaria) is placed atop the steak. A dark background with a pepper mill, scattered peppercorns, and a bowl of greens completes the setting, emphasizing a rustic, gourmet presentation.