Ingredients:
- 1 ribeye steak (1 to 1.5 inches thick)
- Salt and freshly cracked black pepper (to taste)
- 1 tbsp olive oil or avocado oil
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- 2–3 sprigs of fresh thyme or rosemary (optional)
Instructions:
- Prepare the steak:
Remove the ribeye from the fridge about 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels to ensure a good sear. Season generously with salt and black pepper on both sides. - Preheat your pan:
Heat a cast-iron skillet over medium-high heat until it’s hot. Add the olive oil and let it shimmer. - Sear the steak:
Place the steak in the skillet. Do not move it for 3–4 minutes to allow a crust to form. Flip the steak and sear the other side for an additional 3–4 minutes. - Add flavor:
Reduce the heat to medium. Add butter, garlic cloves, and thyme or rosemary to the skillet. Spoon the melted butter over the steak repeatedly to baste it and enhance the flavor. - Check doneness:
Use a meat thermometer to ensure the steak is cooked to your desired doneness:- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (65°C)
- Well-done: 160°F (71°C)
- Rest the steak:
Remove the ribeye from the skillet and let it rest on a cutting board for 5–10 minutes. This allows the juices to redistribute, keeping the steak juicy. - Serve:
Slice the steak against the grain and serve with your favorite keto sides. Optionally, top with garlic butter for extra flavor.
Tips for a Perfect Ribeye:
- Choose quality meat: Look for a steak with good marbling; the fat enhances flavor and keeps the meat tender.
- Don’t overcrowd the pan: Cook one steak at a time to maintain high heat for a good sear.
- Season generously: Salt draws out the steak’s natural flavors, so don’t skimp.
This keto ribeye steak is a luxurious, satisfying meal that’s simple to prepare but delivers restaurant-quality results. Enjoy it as a weeknight indulgence or a special occasion centerpiece!
