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Ribeye with Garlic Compound Coconut Oil and Charred Broccoli Caesar

Total Time: 40 minutes
Servings 2


Steak and Compound Oil

  • 1/2 cup coconut oil
  • 1 tsp. turmeric
  • 2 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 2 ribeye steaks

Broccoli Caesar

  • 2 small heads of broccoli
  • 2 tbsp avocado oil
  • 2 anchovies from a tin
  • 1/2 cup mayo
  • 1 tbsp coconut aminos
  • 1 lemon (only use the juice)
  • 2 cloves garlic grated
  • salt and pepper to taste


  • In a bowl, stir together the coconut oil with the turmeric, cumin, garlic powder, paprika, and thyme. Season with salt and pepper. Stir well to combine and set aside in the fridge until ready to use.
  • Remove steaks from the fridge and season aggressively with salt and pepper. Allow to sit seasoned at room temp for 20 minutes.
  • Preheat grill to high. Cut each head of broccoli in half down the middle. Brush the broccoli with oil and season with salt and pepper. Char on the grill for about 5 minutes per side. Remove from heat and chop it up into bite sized florets.
  • Mash up the anchovies in a small bowl and stir in the mayo, aminos, lemon, garlic, salt, and pepper. Pour some of the dressing mixture over the broccoli and toss to combine. Add more as needed to coat the broccoli to your personal tastes.
  • Grill the steaks at medium high heat to char on both sides and cook to your desired internal temp. Remove from heat.
  • Serve the steaks with the broccoli on the side. Top the steaks with your compound oil. It will be solid and slowly melt onto the steak.

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