Bone-in French Ribeye Steak & Eggs

Needing Father’s Day brunch inspiration?? LOOK NO FURTHER! Make this Bone-in French Ribeye Steak & Eggs! When I think of a Father’s day meal, I immediately think some sort of MASSIVE steak! Who’s with me?? Could it get manlier than this?? I think not! Make this meal for Father’s Day Brunch, and I promise he will love it! OR hey, this would even be an awesome #breakfastfordinner kind-of-meal!

This was another successful meal with the Ribeye from my monthly Moink Box . Moink Box is owned and operated by farmers, who are committed to offering humanely raised & ethically sourced meats and fish. LOVE IT! *This post is sponsored and in my own opinion.

ALL Moink Box products are FREE of: -GMO’s
-Antibiotics
-Nitrites & Nitrates
-Added growth hormones

Membership is very easy to manage.

HOW does it work??
1. Select 1 of the 4 available boxes, {I picked the meat, chicken, and fish box}.
2. You can customize your box, and make as many swaps as you wish to meet your liking. {Salmon is my absolute favorite fish, so naturally, I made a few swaps to doubled-up on salmon; WILD caught from Alaska }.
Sign up for deliveries every 3, 4 or 6 weeks, AND you have the option to skip deliveries as often as needed. {They are great about sending reminder emails}.
3. Sign up for deliveries every 3, 4 or 6 weeks, AND you have the option to skip deliveries as often as needed. {They are great about sending reminder emails}.
4. Your Moink Box will be delivered right to your doorstep, beautifully packaged by the way, and you can immediately stock your freezer!
*BONUS: They include a generous gift with your first order! A meat thermometer. So sweet!

 

Want to try a box?? ‼Use code: ‘bowlobsessed’ to get $20 OFF your first Moink Box‼

[lt_recipe name=”Bone-in French Ribeye Steak & Eggs” servings=”1″ prep_time=”10M + OVERNIGHT MARINADE TIME” cook_time=”30M” total_time=”40M” difficulty=”Easy” print=”yes” ingredients=”1 Bone-in French Ribeye Steak, from @moinkbox;2 Tbl. avocado oil, or olive oil ;1 tsp. dried thyme, or few fresh sprigs of thyme ;2 cloves garlic, minced ;1 tsp. lemon juice ;Pink Salt & Pepper to taste;1 farm fresh egg;2 tsp. grass-fed butter Micro greens, optional ;*;For the salad:;½ Cup Radicchio, chopped ;½ Brussel Sprout, shredded ;1 Tbl. Olive oil;2 tsp. Dijon mustard ;2 tsp. lemon juice;1 tsp. ACV, or red wine vinager;;” ]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. Carfully crack open the egg and fry for 3-5 minutes, or until the egg-whites are cooked. Serve with the rested Ribeye.;;For the salad: Whisk all well ingredients together and combine with the radicchio and brussel sprouts. Serve with Ribeye & Fried Egg! ;[/lt_recipe]

Recipe inspo: from @giadadelaurentiis ‘s Vegas restaurant @giadavegas {never been, but I’ve seen pictures of the drool-worthy ribeye}.