Ribeye

Grilled Ribeye with Garlic Fries

Ribeye

Grilled Ribeye with Garlic Fries

Whole 30 Friendly
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4

Ingredients

1 stick butter

6 large cloves garlic, thinly sliced

1 1 1/2-inch thick Aspen Ridge ribeye steak (about 1 1/4 lbs.)

3 large Japanese sweet potatoes, unpeeled and cut into 1-inch wedges (about 3 pounds)

2 teaspoons coarse salt, divided

1 teaspoon freshly ground black pepper, divided

2 lemons, thinly sliced

2 Tablespoons chopped Italian parsley

Preparation

  1. Make the ghee; combine the butter and garlic in a small saucepan over medium heat. Cook the ghee until the milk solids separate from the oil, fall to the bottom and turn brown, and garlic becomes crisp, about 10 minutes. Pour through a fine sieve and reserve both the garlic slices and the ghee.
  2. Remove the steak from the refrigerator and let stand about 30 minutes. At the same time, preheat a grill to high and the oven to 425°F.
  3. On a large baking sheet with sides, toss together the potatoes, 2 Tablespoons of the garlic ghee, 1 teaspoon salt and 1/2 teaspoon pepper. Spread in a single layer and roast until browned and crisp, about 30-35 minutes, turning potatoes after 20 minutes.
  4. Brush the grill with oil, pat the steak dry and sprinkle the remaining 1 teaspoon salt and 1/2 teaspoon pepper on the steak. Grill until medium-rare, about 6-7 minutes per side or until it reaches 130°F. Transfer to a cutting board and let rest 5 minutes. Grill the lemons until lightly browned. Slice the steak and divide between serving dishes, adding the potatoes and lemons as well. Drizzle with the remaining garlic ghee and sprinkle with the crisp garlic and parsley.