A perfectly cooked Ribeye steak has something special. The sizzling sound, the rich aroma and this first juicy bite – it is unbeatable. Now add the homemade herb butter to the mixture and you have a steak that makes you forget any dry, boiled steak that you ever had.

This keto herb butter -Ribeye steak is not just about the taste. It is a simple meal with carbohydrate-like carbohydrates that fits perfectly in a keto lifestyle without affecting the taste. Ribeye is naturally fat and holds it full for longer, and the herb butter brings an additional taste in which you can lick your plate clean.

This recipe is for everyone who loves steak, but wants to bring it to the next stage. Regardless of whether you cook for yourself, impress a guest guest or just want to have a steak in restaurant quality without leaving your kitchen, this is the way to do this.

Why Ribeye?

Ribeye is one of the best steak cuts for one reason. It is marbled with fat, which is delicate and juicy. In contrast to slimmer cuts that dry out slightly, Ribeye also remains when it is cooked up to medium or medium-heavy.

The high -fat content is a bonus for ketoessers. This cut is full of protein and healthy fats, which makes it an ideal meal that is not confused with its macros. In addition, Ribeye doesn’t need much to taste – a hot pan, a little salt and a little butter is enough to get the best out.

The secret weapon: herb butter

If you have never done Herb butter before, you will be pampered. It is a player for steak that gives wealth and fresh herby taste. The best thing about it? You can make a batch in a few minutes and keep them for future meals.

Herbal butter is only soft butter, mixed with fresh or dried herbs, garlic and a little spice. As soon as you mix it, you can turn it into a tree trunk and cut it off whenever you need it. It melts beautifully over hot steak and seeps into every bite.

Ingredients

For the steak:

• 1 Ribeye steak (approx. 1 inch thick)
• 1 tablespoon of olive oil or avocado oil
• Salt and black pepper (to taste)
• 1 teaspoon of garlic powder (optional)

For the herb butter:

• 4 tablespoons of unsalted butter (soft)
• 1 carnation garlic (chopped)
• 1 tablespoon of fresh parsley (chopped)
• 1 teaspoon of fresh thyme (chopped)
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ½ teaspoon of lemon juice (optional for a little brightness)

Step-by-step instructions

Step 1: Make the herb butter

1. Let the butter sit at room temperature until they are soft. If you are in a hurry, microwave for about 10 seconds, but don’t let it melt it.
2. Mix the butter with chopped garlic, chopped herbs, salt, black pepper and lemon juice. Stir until everything is evenly combined.
3. Shovel the butter on a piece of parchment paper or plastic film. Roll it into a tree trunk, twist the ends and cool it up to firm.

Step 2: Prepare the steak

• Take your Ribeye out of the fridge about 30 minutes before cooking. This helps to cook evenly.
• Pat the steak with paper towels dry – a mosisture is the enemy of a good saw.
• Grate both sides with olive oil and then generously with salt, black pepper and garlic powder.

Step 3: Cook the steak

You can cook your Ribeye in a cast iron pan, grill or even in an air fryer. Here you can find out how you get a perfect sear in a pan:

• Heat a cast iron pan for about 3-4 minutes over high heat. It should smoke hot.
• Place the steak in the pan and let it cook without moving for 3-4 minutes. This creates this delicious crust.
• Turn the steak over and let it boil for another 3-4 minutes.
• For a medium care, check an interior temperature of 130 ° F. for medium for 140 ° F. If you want it, cook on, but remember that Ribeye seems to be a little pink inside.
• As soon as you are cooked according to your wishes, take the steak out of the pan and put it on a cutting board.

Step 4: Add the herb butter

1. Cut a spacious piece of herb butter and place it on the hot steak.
2. Let the steak rest for 5 minutes so that the juices can be redistributed. The butter melts beautifully over the surface and hands it over in taste.
3. Cut and serve!

Pro tips for the best steak

• Use a meat thermometer – It takes the assumption out of cooking. Ribeye is best in medium or medium for the greatest taste and most tenderness.
• Do not skip the rest period – To cut into a steak into a steak lets all juices go out and lets it dry. Let it sit for 5 minutes before cutting them.
• Get a good sear – High heat is the key to this golden crust. A screaming hot pan or a grill is not negotiable.
• Use quality butter – The better the butter, the more richer the taste. Grass -fed butter works best.

What to serve with your keto ribeye

Since this is a keto recipe, you would like to combine your steak with low-carbohydrates. Here are some ideas:

• Garlic butter asparagus – Throw the asparagus in butter and garlic and then fry tender.
• Creamy cauliflower porridge – A perfect potato replacement for potato, full of taste.
• Grilled mushrooms – Steak and mushrooms are a classic combination.
• Kitschy roasted Brussels sprouts – Crispy, cheesy and delicious.

Save leftovers

If you have leftovers (which is rare with such a good steak), you can keep them fresh:

• Refrigerator: Store in an airtight container for up to 3 days.
• Restoration: Warm with a little butter in a pan on low heat to prevent you from drying out. Avoid the microwave – the steak can make it difficult.
• Freeze: You can freeze cooked steak for up to 3 months. Wrap it down and thaw it into the fridge before warming up.

Diploma

This keto-herb butter-ribey steak is proof that the food of low-carbohydrates does not mean giving up taste. With just a few simple ingredients you can cook a steak in restaurant quality at home without much effort.

If you are looking for a way to make your steak even better, this herb butter is. It gives wealth, freshness and a bit extra that makes every bit perfect.

The next time you long for steak, skip the expensive steakhouse and do it instead. You won’t regret it.

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