📝 About This Recipe
Indulge in the ultimate keto-friendly luxury with this perfectly marbled ribeye, seared to a golden-brown crust and finished with a decadent homemade herb butter. This dish celebrates the rich, beefy flavors of premium steak, enhanced by the aromatic punch of roasted garlic, fresh rosemary, and thyme. It’s a restaurant-quality masterpiece that proves low-carb dining can be incredibly sophisticated and deeply satisfying.
🥗 Ingredients
The Steaks
- 2 pieces Ribeye Steaks (1.5 inches thick, preferably grass-fed)
- 1.5 teaspoons Kosher Salt (coarse grain)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Avocado Oil (high smoke point)
Garlic Herb Compound Butter
- 1/2 cup Unsalted Butter (high-quality European style, softened)
- 3 cloves Garlic (finely minced or pressed)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (finely chopped)
- 1 tablespoon Fresh Parsley (flat-leaf, finely chopped)
- 1/4 teaspoon Lemon Zest (for brightness)
- 1/4 teaspoon Sea Salt (to taste)
Aromatics for Basting
- 2 sprigs Fresh Rosemary (whole)
- 2 cloves Garlic (smashed with skin on)
👨🍳 Instructions
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1
Remove the ribeye steaks from the refrigerator 45-60 minutes before cooking to allow them to reach room temperature; this ensures even cooking throughout.
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2
While the steaks rest, prepare the compound butter by combining the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, and sea salt in a small bowl. Mix until completely smooth.
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3
Place the butter mixture onto a piece of plastic wrap, roll it into a log shape, and twist the ends. Chill in the freezer for 10 minutes to firm up.
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4
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good crust.
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5
Generously season both sides and the thick edges of the steaks with kosher salt and freshly cracked black pepper.
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6
Heat a heavy cast-iron skillet over high heat until it begins to slightly smoke.
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7
Add the avocado oil to the skillet, swirling to coat the bottom. Carefully lay the steaks into the pan, laying them away from you to avoid oil splatters.
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8
Sear the steaks without moving them for 3-4 minutes until a deep, mahogany-colored crust has formed.
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9
Flip the steaks. Immediately add two tablespoons of your prepared herb butter, the smashed garlic cloves, and the rosemary sprigs to the pan.
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10
Tilt the pan slightly so the melting butter pools at the bottom with the aromatics. Use a large spoon to continuously baste the steaks with this hot, foaming butter for the remaining 3-4 minutes of cooking.
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11
Use an instant-read thermometer to check for doneness: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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12
Transfer the steaks to a warm plate or cutting board. Top each steak with an extra thick slice of the chilled compound butter.
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13
Tent loosely with foil and let the meat rest for at least 8-10 minutes. This allows the juices to redistribute and the butter to melt into a silky glaze.
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14
Slice against the grain and serve immediately, drizzling any accumulated resting juices back over the meat.
💡 Chef's Tips
Always use a cast-iron skillet for the best heat retention and crust development. Don't skip the resting period; cutting too early will cause all the delicious juices to run out on the board. If your garlic in the pan starts to turn dark brown or black, move it on top of the steak to prevent it from tasting bitter. For a cleaner flavor, ensure you use a high-smoke point oil like avocado or grapeseed oil rather than olive oil for the initial sear. Leftover compound butter can be frozen and used later for vegetables or seafood.
🍽️ Serving Suggestions
Serve alongside roasted asparagus spears drizzled with lemon juice. Pair with a rich, buttery mashed cauliflower to soak up the herb butter. A crisp arugula salad with shaved parmesan and a light vinaigrette cuts through the richness of the ribeye. For a beverage, a bold Cabernet Sauvignon or a sparkling mineral water with lime works beautifully. Add a side of sautéed wild mushrooms for an extra earthy, keto-friendly flavor profile.