Pan-Seared Grass-Fed Ribeye Steak with Garlic Herb Ghee

Ingredients

• 2 bone-in 100% grass-fed ribeye steaks (16 oz each, 1.5-inch thick)
• 2 tbsp coarse Celtic sea salt and 1 tbsp cracked black peppercorns
• 3 tbsp grass-fed ghee
• 4 cloves fresh garlic, smashed
• 3 sprigs fresh rosemary and 4 sprigs fresh thyme

Step-by-Step Instructions

1. Step 1: Bring ribeye steaks to room temperature for 30 minutes; pat completely dry and season heavily with sea salt and black pepper.
2. Step 2: Heat a large 12-inch cast-iron skillet over HIGH heat until smoking.
3. Step 3: Add 1 tbsp ghee and sear steaks undisturbed for 3 minutes per side until a deep mahogany crust forms.
4. Step 4: Lower heat to medium, add remaining ghee, smashed garlic, rosemary, and thyme sprigs.
5. Step 5: Tilt skillet and spoon foaming melted herb ghee continuously over steaks for 2 minutes until internal temperature hits 130°F (54°C).
6. Step 6: Rest on a cutting board for 8 minutes before carving into thick juicy slices.

Nutritional Breakdown (Per Serving)