Season French Ribeye Steak with pink salt & pepper.
Whisk: avocado oil, lemon juice, thyme & garlic in a bowl. Add French Ribeye Steak to the marinade and coat; let sit overnight in the fridge, or at least 4 hours.
The next day, remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees.
On the stove top, heat a cast iron skillet with more avocado oil. Remove steak from marinade and cook on high in the skillet for 5 minutes (do not move the ribeye around). Flip, and cook another 5 minutes, until golden brown.
Place ribeye on a baking sheet, and cook in the oven an additional 10 minutes. Let rest for 10 minutes.
Meanwhile fry the egg. In a skillet add grass-fed butter to a skillet and heat. Carefully crack open the egg and fry for 3-5 minutes, or until the egg-whites are cooked. Serve with the rested Ribeye. Enjoy!
Radicchio & Brussels Sprout Salad
½ cup radicchio, chopped
½ brussels sprout, shredded
1 tbsp olive oil
2 tsp dijon mustard
2 tsp lemon juice
1 tsp ACV, or red wine vinegar
Whisk all well ingredients together and combine with the radicchio and brussels sprouts.
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