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Herbed Ghee Basted Ribeye with Seasoned Frites

30 minutes serves 1-2

Herbed Ghee Basted Ribeye with Seasoned Frites

Ribeye steak with herbed ghee and spiced carrot and parsnip Frites will bring Monday night dinner to life.

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Herbed Ghee Basted Ribeye with Seasoned Frites

Whole30

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

30 minutes serves 1-2

Whole30

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Ingredients:

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

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.
Remove steak and let rest for 7 minutes.
Serve with seasoned frites!

Made with Pre©

Ribeye

21g
Protein
46%
Less fat*
157mg
CLA
101mg
Omega 3s

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*vs. USDA Data for Choice Ribeye

Instructions

paleo

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Amount per 398g

449kcal
Calories
40g
Protein
19g
Fat
33g
Carbohydrates

Recipe developed by Chef Christy Williams

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