Garlic-Herb Grass-Fed Ribeye With Crispy Potatoes and Roasted Veggies

Serves: 2
Prep Time: 15 minutes, plus 30 minutes rest
Cook Time: 45 minutes

 Ingredients

For the ribeye steak:

• 1 grass-fed ribeye steak (1-1.5 inches 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 and 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 and pepper

For the roasted vegetables:

• 2 c mixed seasonal vegetables (e.g., carrots, Brussels sprouts, zucchini)
• 1 tbsp ghee, tallow, or avocado oil
• ½ tsp thyme or oregano
• Salt and pepper

 Instructions

1. Prep and 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 ghee, tallow, or avocado oil, herbs, salt, and pepper. Spread on a parchment-lined baking sheet.
• Roast at 425°F for 25-30 minutes, flipping halfway through.

3. Crisp the Potatoes

• In a large oven-safe skillet, heat ghee or tallow over medium-high.
• Add parboiled potatoes, cut side down. Sprinkle it 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 and crispy.

4. Cook the Ribeye Steak

• While veggies and potatoes finish, heat a cast-iron skillet on medium-high.
• Pat ribeye dry, season with salt and pepper, and let it come to room temp (30 minutes prior if possible).
• Add 1 tbsp tallow, ghee, or avocado oil to a hot skillet, then sear steak 3-4 minutes per side.
• Add butter, garlic, thyme, and rosemary, and baste for another 2 minutes.

5. Rest and Slice

• Let steak rest on a board for 10 minutes before slicing.
• Spoon pan juices over sliced steak before serving.

To Serve

Plate generous slices of ribeye with a pile of crispy potatoes and a side of roasted vegetables. Spoon any herb butter or pan drippings over the top.

 Tips From Pasture Provisions 

• Ribeye is naturally rich and flavorful; the garlic-herb baste enhances without overpowering.
• Use seasonal vegetables like squash in summer, Brussels sprouts in fall, or asparagus in spring.
• Always let your meat rest before slicing; this will optimize the flavor and retain juices.