INGREDIENTS
1 lb
Ribeye steak
2 cloves
Garlic
1
Japanese sweet potato, large
1/2
Lemon, juice of
2
heaping tbsp Tarragon, leaves
1
Egg, large
1
Black pepper, Coarse
1
Kosher salt
2 tbsp
Olive or avocado oil
1
Pepper
1 cup
Safflower seed oil or avocado oil
1
Salt
1
Salt and pepper
1 tsp
White wine vinegar
1 tbsp
Ghee
1
Parchment paper