As I successfully crest the mid way point of WHOLE30, my craving for sugar has subsided considerably, a welcomed part of the program’s process that makes the month long lifestyle change exponentially easier. Still, I feel the unmistakable tug of unadulterated red meat a couple times a week, and more times than not, with nothing else. This simple, quick recipe using WHOLE30 compliant ghee in lieu of traditional butter is as satisfying as any other meal in my program repertoire.

Ghee Basted Steak

SERVES: 2 | COOK TIME: 25 MINUTES

INGREDIENTS

1 1 1/2 TO 2” thick rib eye (probably 1 1/2 pounds)

Kosher salt and pepper

2 tsp. olive oil

3 Tbsp. ghee

3 rosemary sprigs

3 garlic gloves

Maldon salt flakes

TECHNIQUE

Season rib eye generously with kosher salt and pepper; then allow to sit at room temperature for 30 minutes.

Heat a dry large cast iron skillet over medium-high, add oil. When oil begins to smoke, add steak, sear until a deep brown crust forms, then turn and repeat on other side. For the recommended medium rare, cook until an internal temperature of 120 degree is reached.

Add ghee, rosemary, and garlic to skillet, tilt skillet so that melted ghee collects on one side, then use a large spoon to continually baste steak with ghee…for about 1 minute,

Transfer meat to a cutting board and allow to rest for about 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°–130°.)

Slice the meat against the grain about 1" thick. Spoon infused ghee over steak and sprinkle with Maldon flake salt. Enjoy.