30 min 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.

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