Keto Steak with Garlic Herb Butter

Name: Keto Steak with Garlic Herb Butter
Prep time: 10 min
Cook time: 15 min
Yield: 4

Perfectly seared steaks topped with a rich garlic herb butter that melts into every bite, delivering restaurant-quality results with minimal carbs.

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 15

Remove 4 steaks4 steaks ribeye steaks from refrigerator 30 minutes before cooking to bring to room temperature.
In a bowl, combine 120g½ cup butter, 4 cloves4 cloves garlic cloves, 30g¼ cup fresh parsley, 2 tbsp2 tbsp fresh thyme leaves, 1 tbsp1 tbsp fresh rosemary, 1 tsp1 tsp lemon zest, and ¼ tsp¼ tsp red pepper flakes (optional) if using. Mix well and set aside.
Season steaks generously on both sides with 2 tsp2 tsp coarse sea salt and 1 tsp1 tsp freshly cracked black pepper, pressing seasoning into the meat.
Heat 2 tbsp2 tbsp olive oil in a large cast-iron skillet over medium-high heat until oil shimmers and begins to smoke.
Carefully place steaks in the hot skillet. Cook 3-4 minutes without moving for a golden crust.
Flip steaks and cook another 3-4 minutes for medium-rare (internal temperature 54°C/130°F), or longer for desired doneness.
Add herb butter to the pan and let it melt around the steaks. Tilt pan and baste steaks with the melted butter using a spoon.
Remove steaks to a plate and let rest 5 minutes. Pour pan juices over steaks before serving.

Ingredients

id: ribeye_steaks metric: 4 steaks imperial: 4 steaks name: ribeye steaks, 2.5cm thick
id: butter metric: 120g imperial: ½ cup name: butter, softened
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: olive oil
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic cloves, minced
id: fresh_parsley metric: 30g imperial: ¼ cup name: fresh parsley, finely chopped
id: fresh_thyme metric: 2 tbsp imperial: 2 tbsp name: fresh thyme leaves
id: fresh_rosemary metric: 1 tbsp imperial: 1 tbsp name: fresh rosemary, minced
id: lemon_zest metric: 1 tsp imperial: 1 tsp name: lemon zest
id: coarse_salt metric: 2 tsp imperial: 2 tsp name: coarse sea salt
id: black_pepper metric: 1 tsp imperial: 1 tsp name: freshly cracked black pepper
id: red_pepper_flakes metric: ¼ tsp imperial: ¼ tsp name: red pepper flakes (optional)

Remove {ribeye_steaks} from refrigerator 30 minutes before cooking to bring to room temperature.
In a bowl, combine {butter}, {garlic}, {fresh_parsley}, {fresh_thyme}, {fresh_rosemary}, {lemon_zest}, and {red_pepper_flakes} if using. Mix well and set aside.
Season steaks generously on both sides with {coarse_salt} and {black_pepper}, pressing seasoning into the meat.
Heat {olive_oil} in a large cast-iron skillet over medium-high heat until oil shimmers and begins to smoke.
Carefully place steaks in the hot skillet. Cook 3-4 minutes without moving for a golden crust.
Flip steaks and cook another 3-4 minutes for medium-rare (internal temperature 54°C/130°F), or longer for desired doneness.
Add herb butter to the pan and let it melt around the steaks. Tilt pan and baste steaks with the melted butter using a spoon.
Remove steaks to a plate and let rest 5 minutes. Pour pan juices over steaks before serving.

Steak Selection: Choose steaks at least 2.5cm thick for proper searing. Ribeye, strip, or filet mignon work best.

Room Temperature: Bringing steaks to room temperature ensures even cooking throughout.

High Heat Searing: The pan should be very hot before adding steaks. Don't move them until it's time to flip.

Butter Timing: Add herb butter after flipping to prevent burning. Fresh herbs are key for best flavor.

Resting Period: Always let steaks rest 5 minutes to redistribute juices for maximum tenderness.

Carb Count: This recipe contains approximately 1g net carbs per serving.