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keto ribeye steak
Sofia

keto ribeye steak

A perfectly seared, juicy ribeye steak cooked in garlic butter and finished with herbs — high in flavor and fat, low in carbs. A keto-friendly dinner that feels indulgent and satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
5 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 2 ribeye steaks 10–12 oz each, about 1-inch thick
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon avocado oil or olive oil
  • 2 tablespoons unsalted butter grass-fed if preferred
  • 2 cloves garlic smashed
  • 1 sprig fresh rosemary or thyme optional
  • Optional sides: sautéed spinach garlic butter mushrooms, or a small green salad

Method
 

  1. Bring Steaks to Room Temp:
  2. Let the ribeye steaks sit out for 30 minutes to come to room temperature. Pat dry thoroughly and season liberally with salt and pepper.
  3. Preheat the Pan:
  4. Heat a cast iron or heavy skillet over medium-high heat until very hot. Add oil and swirl to coat the surface.
  5. Sear the Steaks:
  6. Place steaks in the skillet. Sear undisturbed for 2–3 minutes per side for medium-rare, or until your desired doneness.
  7. Add Butter and Aromatics:
  8. Reduce heat to medium. Add butter, smashed garlic, and herbs. Tilt the pan and spoon the melted butter over the steaks repeatedly for 1–2 minutes.
  9. Rest the Steaks:
  10. Remove steaks from the pan and let rest for 5–10 minutes on a plate, loosely covered with foil.
  11. Serve:
  12. Slice against the grain and serve with your favorite keto sides and pan juices.

Notes

  • Keto tip: Pair with low-carb veggies like broccoli, asparagus, or cauliflower mash.
  • Flavor boost: Add a dollop of blue cheese or herb butter on top before serving.
  • Grilling option: Grill steaks over high heat for 4–5 minutes per side, then finish with butter.
  • Storage: Store leftovers in the fridge for 3–4 days. Reheat gently to avoid overcooking.