Garlic Herb Ribeye Steak with Compound Butter
Why This Is Strictly Keto
Ribeye steak is naturally zero-carb and among the highest-fat cuts of beef — ideal for keto macros. Butter, garlic, and fresh herbs add flavor without adding carbohydrates. At 0g net carbs, this is one of the most purely ketogenic meals you can make.
Ingredients
Steaks
- 2 ribeye steaks (1–1.5 inches thick, bone-in or boneless)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
Garlic Herb Compound Butter
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- Pinch of salt and pepper
Instructions
Make the compound butter: Mix softened butter with garlic, rosemary, thyme, parsley, salt, and pepper. Roll into a log in plastic wrap. Refrigerate for at least 20 minutes.
Bring steaks to temperature: Remove steaks from the fridge 30 minutes before cooking. Pat completely dry. Brush with oil and season generously on both sides with salt, pepper, and paprika.
Sear: Heat a cast iron skillet over high heat until smoking. Add steaks and sear undisturbed for 2–3 minutes per side for medium-rare. Do not move them once they hit the pan.
Baste with butter: Reduce heat to medium. Add 2 tablespoons of the compound butter to the pan. As the butter melts, continuously spoon it over the steaks for 1–2 minutes.
Rest: Transfer steaks to a cutting board, tent loosely with foil, and rest for 5–10 minutes. This is essential — the juices redistribute into the meat.
Serve: Top each steak with a thick slice of the remaining compound butter and serve immediately.
Nutritional Info (per steak, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~620 kcal | 48g | 45g | 0g |
Tips
- A cast iron skillet gives the best crust; make sure it is very hot before the steak goes in.
- For grill lovers: grill over high heat 4–5 minutes per side, then finish with compound butter off the heat.
- The compound butter can be made days ahead and kept refrigerated — make extra and use it on eggs, vegetables, or fish.
