2 large parsnips, peeled and sliced into batonnets
2 large carrots, peeled and sliced into batonnets
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
2 tsp smoked paprika
1 tsp coriander
1/4 tsp cinnamon
2 lemon wedges
1/2 cup ghee
Zest of 1 lemon
1 clove garlic
2 tbsp fresh parsley, minced
1 tsp fresh thyme, minced
Pinch of salt
Preheat oven to 425ºF. Place carrot and parsnip sticks on a sheet tray. Toss with oil to coat and sprinkle salt and seasoning over the vegetables.
Bake for 15-20 minutes or until the vegetables are golden brown and delicious. Set aside.
Make your compound ghee. Mix herbs, garlic and lemon zest into the ghee.
Preheat a skillet to medium-high and drizzle with oil.
Season ribeye generously with salt on one side and place salted side down in the heated skillet.
Sear for 4 minutes. Season the other side of the steak with salt before flipping.
Once flipped, cook for 1 minute and then add a tablespoon of the herbed ghee to the pan.
Tilt your skillet so the ghee pools on one side, working carefully, baste the steak away from you with a tablespoon for an additional 3-4 minutes or until you reach your preferred internal temperature.
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