Ingredients

Cast-Iron Garlic Butter Ribeye

• 1 thick-cut ribeye steak, approximately 1½–2 inches thick
• 1 tbsp avocado oil
• 1½ tsp coarse sea salt
• 1 tsp freshly cracked black pepper
• 3 tbsp grass-fed butter
• 4 garlic cloves, lightly crushed
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• Flaky sea salt for finishing

Crispy Herb Cauliflower

• 1 medium head cauliflower, cut into medium florets
• 2 tbsp avocado oil
• 1 tbsp melted grass-fed butter
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp sea salt
• ½ tsp freshly cracked black pepper

Instructions

1. Pat the ribeye completely dry. Season with 1 1/2 tsp sea salt and1 tsp black pepper.
2. Heat a heavy black cast-iron skillet over high heat until extremely hot, then add the 1 tbsp avocado oil.
3. Toss the cauliflower florets with 2 tbsp avocado oil,1 tbsp melted butter, 1 tsp garlic powder, 1 tsp thyme, 1/2 tsp rosemary,1/4 tsp sea salt, and 1/2 tsp black pepper.
4. Preheat the oven to 425°F / 220°C. Roast for 25–30 minutes, turning once, until golden brown with dark, crispy edges.
5. Place the ribeye into the skillet. Reduce the heat slightly. Add the 3 tbsp butter, crushed garlic cloves, 2 rosemary sprigs, and 3 thyme sprigs directly into the same skillet.
6. Transfer the ribeye to a dark wooden cutting board and rest for 7-10 mins.  Slice into thick strips, keeping the slices arranged in the steak’s original shape.
7. Plate alongside the crispy herb cauliflower and finish the ribeye with browned garlic-herb butter and flaky sea salt.