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7 rounds for time:
Butter-Basted Ribeye with Garlic Parmesan Vegetables
27-year-old Nature paper earns expression of concern
Run 400 meters
Rest 2 minutes
Ribeye steak crusted in bold Montreal seasoning, basted with hot garlic butter, and served with tender zucchini and asparagus tossed in melted.
Delayed response to image manipulation
Additionally, practice handstands for 10 minutes and stretch for another 10 minutes.
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Ingredients
8 oz ribeye steak
1 Tbsp butter (for initial searing)
2 Tbsp butter (for basting)
1 clove garlic, crushed
1 tsp fresh thyme leaves (optional)
For the Seasoning:
1 tsp coarse sea salt
1 tsp cracked black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp crushed red pepper flakes
¼ tsp coriander seeds, lightly crushed
¼ tsp dill seeds or dried dill
¼ tsp mustard powder
For the Garlic Parmesan Vegetables:
½ cup zucchini, sliced into half moons
¼ cup asparagus tips
1 Tbsp butter (for vegetables)
½ tsp garlic powder
Salt and pepper, to taste
2 Tbsp Parmesan cheese, finely grated
Macronutrients
Protein: 58g
Fat: 68g
Carbs: 5g
Preparation
Pat the ribeye steak (8 oz) dry with a paper towel. In a small bowl, mix together the coarse sea salt (1 tsp), cracked black pepper (1 tsp), garlic powder (½ tsp), onion powder (½ tsp), smoked paprika (½ tsp), crushed red pepper flakes (¼ tsp), coriander seeds (¼ tsp), dill seeds or dried dill (¼ tsp), and mustard powder (¼ tsp) to create the seasoning blend. Rub the seasoning generously onto the steak, pressing it firmly into the surface.
Heat a skillet or cast iron pan over medium-high heat and melt the butter (1 Tbsp) for searing. Once hot, sear the steak for about 2–3 minutes on each side until a rich crust develops. Reduce the heat to medium and add the butter for basting (2 Tbsp) along with the crushed garlic (1 clove) and fresh thyme (1 tsp) if using. Tilt the pan and spoon the hot melted butter over the steak repeatedly for another 2–3 minutes, continuing to baste until the steak reaches your desired doneness. Remove the steak from the skillet and let it rest.
In a separate skillet, melt the butter (1 Tbsp) over medium heat. Add the sliced zucchini (½ cup) and asparagus tips (¼ cup) to the pan. Season with garlic powder (½ tsp), salt, and pepper, and sauté for 3–4 minutes until tender but still crisp. Remove from heat and immediately toss the warm vegetables with the grated Parmesan cheese (2 Tbsp) until melted and coating the vegetables.
Plate the butter-basted ribeye and serve with the garlic Parmesan vegetables on the side. Spoon any extra steak butter over the top just before serving for maximum flavor.
Nature has issued an editorial expression of concern for a 1998 paper after it was found that Figure 1a contained duplicated and flipped control lanes, an issue first raised on PubPeer in 2016. Despite the early alert, the journal only acted in June 2025—nearly nine years later—stating that without access to the raw data, the concern was the most appropriate way to inform readers.
"Cesarman has one previous retraction with different coauthors. Published in the Journal of Experimental Medicine, the 2004 paper earned a correction in 2006 and was retracted in 2021 ”due to multiple instances of splicing and the image manipulation to remove background gel artifacts” following an investigation by Weill Cornell Medicine, according to the retraction notice. Including this retraction and a correction, Cesarman has 14 papers with comments on PubPeer."
2:04-2:20 per split