Ribeye Steak with Dukkah Rainbow Carrots and Baked Potato

Let’s make it

• Tightly wrap washed and dried potatoes in some aluminum foil and place it in the preheated to 375 F oven for 1 hour. You can make it 2 hours in advance it stays hot for a long time.
• Bring steaks to a room temperature leaving covered on the counter for at least 1 hour, but no longer than 2.
• Pat dry with paper towels. If you don’t, steak will be more like steaming than getting a nice brown crust.
• Tenderize with the fork making lots of holes.
• Rub with some olive oil and sprinkle generous amount of spices.
• Preheat a cast iron skillet to smoking point. Add 4 tbsp. of butter and a good drizzle of olive oil. Let the butter to get some caramelization.
• Add steaks and let it cook untouched for 4-5 min. or until you get very nice char. Flip it over, add 2 more tablespoons of butter, garlic and rosemary. Tilt the skillet and using a spoon keep basing steaks with melted butter almost constantly. If garlic and rosemary start to get brown, just place them on the steaks or remove it.
• When butter gets to dark, just keep adding butter spoon by spoon. Keep basing and cook until it reached your desired doneness. We like it medium rare, so I cook it until internal temperature reaches 135 F and then let it rest for 5-10 min lightly covered before you serve. I highly recommend using the meat thermometer.
• Place all the herb infused butter ingredients together in a small pot and melt it on a low heat. Let it infuse for 10-15 min. Reheat before serving.
• Serve with Dukkah rainbow roasted carrots and baked potatoes making a split in a middle, topped with sour cream, drizzled with some herb infused butter and sprinkled with lemon pepper.
• Enjoy!