Ribeye and Roasted Fennel

I love fennel. I only discovered it about 2 years ago but with the nasty weather outside and tons of wrapping to get accomplished, I decided to stay in on Saturday night, and I wanted fennel. During my trip to the grocery store I also decided I wanted a nice juicy slab of red meat. I decided on a ribeye. I cut the fennel bulb into chunks along with carrots, onions, and sweet potatoes and mixed them all with olive oil, dried oregano, dried basil, salt and lots of fresh ground pepper and roasted them for about 30 minutes. The ribeye, however, became the star of the meal. I followed Alton Brown's method of cooking and it turned out to be absolutely the best meat I've tasted...and maybe the best meal I've had in a very long time! Alton's method is as follows: Let the meat come to room temperature (takes about 20+ minutes). Place a cast iron skillet in the oven and preheat the oven to 500 until the pan is almost smoking hot. Oil the meat with an oil that doesn't burn easily (vegetable or peanut oil....do not use olive oil) and A LOT of salt and freshly ground pepper. Take the skillet out and place it on high heat on the stove top. Put the meat in the dry pan and sear for 30 seconds on each side. Return the meat and pan to the 500 degree oven and cook for 2-3 minutes on each side in the oven. 2 minutes gave me medium rare....I prefer medium so I cooked mine about 3 minutes per side. Take the meat out of the skillet and cover for 3-5 minutes. Ohhhh sooo incredibly yummy and juicy.....and so quick and easy!