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30 minutes serves 1-2

Whole30 Herbed Ghee Basted Ribeye Steak with Seasoned Frites

Ribeye steak with herbed ghee and spiced carrot and parsnip Frites will bring Monday night dinner to life.
Whole30 Herbed Ghee Basted Ribeye Steak with Seasoned Frites

PREP: 10 min. ACTIVE: 5 min. PASSIVE: 15 min. DIFFICULTY Easy


  • 1 Pre Ribeye steak
  • 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
  1. 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. 
  2. Bake for 15-20 minutes or until the vegetables are golden brown and delicious. Set aside.
  3. Make your compound ghee. Mix herbs, garlic and lemon zest into the ghee. 
  4. Preheat a skillet to medium-high and drizzle with oil. 
  5. Season ribeye generously with salt on one side and place salted side down in the heated skillet.
  6. Sear for 4 minutes. Season the other side of the steak with salt before flipping. 
  7. Once flipped, cook for 1 minute and then add a tablespoon of the herbed ghee to the pan.
  8. 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. 
  9. Remove steak and let rest for 7 minutes.
  10. Serve with seasoned frites!


Amount per 398g

  • 449kcal

  • 40g

  • 19g

  • 33g


Recipe developed by Chef Christy Williams
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