NUTRITION

SERVINGS

INGREDIENTS

8 oz ribeye steak

0.5 tsp sea salt

0.25 tsp black pepper

1 medium russet potato

1 tsp avocado oil

0.5 tbsp grass-fed butter

1 clove garlic

1 tsp fresh parsley

0.25 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 250°F and place a wire cooling rack over a rimmed baking sheet.

• 2

  Pat the ribeye steak completely dry with paper towels and season all sides with sea salt and black pepper.

• 3

  Place the steak on the wire rack and roast in the oven until the internal temperature reaches 115-120°F for medium-rare, which usually takes 45 to 60 minutes.

• 4

  While the steak roasts, peel the russet potato and cut it into 1/2-inch thick batons.

• 5

  Submerge the potato fries in a bowl of ice-cold water for 15 minutes to remove excess starch, then drain and pat very dry.

• 6

  Toss the dried potatoes with avocado oil and a pinch of salt, then place them in the air fryer basket.

• 7

  Air fry the potatoes at 375°F for 18-20 minutes, shaking the basket halfway through, until the exteriors are golden and crisp.

• 8

  In a small ramekin, mash the grass-fed butter with minced garlic, finely chopped parsley, and dried thyme to create the herb compound butter.

• 9

  Heat a cast-iron skillet over high heat until smoking; sear the roasted steak for 60 seconds per side to develop a deep brown crust.

• 10

  Remove the steak from the pan, top with the garlic herb butter, and allow it to rest for 5-8 minutes before slicing and serving with the hot frites.