Ribeye steak with veggies

Ingredients (serves 1 person)

• •280g grass-fed ribeye steak (raw, yields ~200g cooked)
• •175g green beans (raw, yields ~140g cooked)
• •225g potato (raw, yields ~165g cooked)
• •5-10g fat of choice (butter, beef tallow, or olive oil)
• •1 tbsp Italian seasoning
• •Salt & pepper (to taste)
• •240ml bone broth (optional, for boiling green beans)

Instructions

1. 1.Wash and cut the potato into bite-sized pieces. Toss with a small amount of oil, Italian seasoning, salt, and pepper. Place in your air fryer and roast for about 20–25 minutes, shaking the basket halfway through for even browning.
2. 2.If using bone broth method: Bring a pot of water (or bone broth) to a boil. Add green beans and cook until tender (about 6-8 minutes). Drain and set aside.
3. 3.Season both sides of your ribeye steak with salt and pepper. Heat your choice of fat in a skillet over high heat.
4. 4.Place the steak in the hot pan and sear for about 1 to 1½ minutes per side. Continuously spoon the hot fat over the top of the steak to baste it as it cooks.
5. 5.For a rare to medium-rare finish, remove the steak from the pan once its internal temperature reaches around 115°F (46°C). Transfer to a plate and pat gently with a paper towel to remove excess fat.
6. 6.Let the steak rest for 5–10 minutes.
7. 7.Plate your roasted potatoes and green beans. Slice the rested ribeye steak against the grain and place on the plate.
8. 8.(Optional) Drizzle any remaining pan juices over the top, or sprinkle some sea salt flakes.