Pan-Seared Grass-Fed Rib Eye Steak with Garlic Herb Ghee & Roasted Root Vegetables
A rich, melt-in-your-mouth rib eye seared to perfection and finished with a fragrant garlic and herb ghee. Paired with golden roasted root vegetables, this is a hearty, restaurant-quality dinner that's entirely paleo and gluten-free.
Equipment
- Heavy cast iron skillet
- Roasting Tray
- Meat thermometer optional, for precise doneness
Ingredients
For the Steak
- 2 Grass Fed Rib Eye Steaks 300g each, brought to room temperature
- 1 tsp sea salt
- 1 tsp black pepper freshly ground
- 2 tbsp avocado oil for searing
For the Garlic Herb Ghee
- 2 tbsp ghee
- 3 garlic cloves lightly crushed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
For the Roasted Root Vegetables
- 300 g carrots cut into batons
- 300 g parsnips cut into batons
- 2 tbsp avocado oil
- 0.5 tsp sea salt
- 1 sprig fresh rosemary chopped
Instructions
- Preheat the oven to 200°C (fan 180°C). Toss the carrot and parsnip batons with the avocado oil, sea salt, and chopped rosemary. Spread on a roasting tray and roast for 25-30 minutes, turning halfway, until tender and golden at the edges.
- While the vegetables roast, pat the rib eye steaks dry with kitchen paper and season generously on both sides with sea salt and black pepper.
- Heat the avocado oil in a heavy cast iron skillet over high heat until shimmering. Add the steaks and sear for 2-3 minutes per side for medium-rare, or until a deep golden crust forms.
- Reduce the heat to medium and add the ghee, garlic, rosemary, and thyme to the pan. As the ghee melts, tilt the pan and spoon the fragrant butter over the steaks for 1-2 minutes.
- Transfer the steaks to a warm plate and rest for 5 minutes before slicing against the grain. Serve alongside the roasted root vegetables, spooning over any remaining garlic herb ghee from the pan.
Notes
For medium-rare, aim for an internal temperature of 52-54°C before resting (it will rise a few degrees while resting). Letting the steak come to room temperature before cooking and resting it afterwards are the two simplest ways to guarantee a juicy result.
This recipe is naturally gluten-free and paleo-friendly — ghee is used in place of butter as it's clarified and dairy-protein free. Leftovers keep well in the fridge for up to 2 days; slice thinly and add to a salad for an easy next-day lunch.