Za'atar-Rubbed Beef Ribeye with Cucumber, Green Peas and Black Olives

Tender beef ribeye paired with cucumber, green peas and black olives and green lentils, finished with galangal and a hit of fennel seed. 1. Pat the beef ribeye dry and season with salt, fennel seed. 2. Heat walnut oil in a heavy pan and sear the beef ribeye until it develops a deep golden crust, about 24 minutes. 3. Add cucumber, green peas and black olives to the pan and cook until just tender, stirring in galangal for fragrance. 4. Cook the green lentils separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.