Garlic-Herb Ribeye Steak With Crispy Potatoes & Roasted Veggies

What You’ll Need

For the Ribeye Steak

• 1 grass-fed ribeye steak (1–1.5" thick)

• 1 Tbsp tallow, ghee, or avocado oil (for searing)

• 2 Tbsp unsalted butter

• 3–4 garlic cloves, smashed

• 2–3 sprigs fresh thyme

• 1 sprig fresh rosemary

• Sea salt & freshly ground black pepper

For the Crispy Potatoes

• 1 lb gold or red potatoes, halved or quartered

• 2 Tbsp ghee, beef tallow, or avocado oil

• 2 cloves garlic, minced

• 1 tsp fresh rosemary, chopped

• Sea salt & black pepper

For the Roasted Vegetables

• 2 cups mixed seasonal vegetables (carrots, Brussels sprouts, zucchini, etc.)

• 1 Tbsp ghee, tallow, or avocado oil

• ½ tsp thyme or oregano

• Sea salt & black pepper

Let’s Cook

1. Prep & Parboil Potatoes

• Preheat the oven to 425°F.

• Place potatoes in a pot of cold salted water, bring to a boil, and cook 8–10 minutes until just fork-tender.

• Drain and let them steam dry for 5 minutes in the colander.

2. Roast the Veggies

• Toss veggies with oil, herbs, salt, and pepper.

• Spread on a parchment-lined baking sheet and roast at 425°F for 25–30 minutes, flipping halfway.

3. Crisp the Potatoes

• In a large oven-safe skillet, heat ghee or tallow over medium-high.

• Add parboiled potatoes, cut side down. Sprinkle with garlic, rosemary, salt, and pepper.

• Cook 5–7 minutes until golden and crisp, then transfer to the oven for 10–15 minutes until browned.

4. Cook the Ribeye Steak

• While veggies and potatoes finish, heat a cast iron skillet on medium-high.

• Pat ribeye dry, season generously with salt and pepper, and let it come to room temp (30 minutes prior if possible).

• Add oil to the skillet, then sear steak 3–4 minutes per side.

• Add butter, garlic, thyme, and rosemary, then baste for another 2 minutes.

5. Rest & Slice

• Let steak rest on a board for 10 minutes before slicing.

• Spoon pan juices over sliced steak before serving.