American · Dinner
Grilled Ribeye Steak (Keto)
A ribeye steak seasoned with kosher salt and cracked black pepper, seared over high heat until crusted outside and pink within. Finished with a garlic-thyme butter baste and rested, then served with charred asparagus and a lemon wedge.
$15
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
789Calories
45.8gProtein
64.4gFat
6.2gCarbs
2.6gSugar
2.9gFiber
1275mgSodium
198mgChol
25.9gSat Fat
612mgPotassium
48mgCalcium
2.8mgIron
1.8mcgVitamin B12
8.4mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat the ribeye dry, rest at room temperature 30 minutes, then season both sides with the salt and cracked black pepper.
2
Grill
Sear the steak on a preheated high-heat grill 3 to 4 minutes per side until a dark crust forms and the center reads 130°F.
3
Baste
Slide the steak to a cooler zone, top with butter, crushed garlic and thyme, and spoon the melting butter over it until foaming, about 1 minute.
4
Grill
Toss the asparagus with olive oil and grill over medium-high 4 to 5 minutes, turning, until charred and just tender.
5
Plate
Rest the steak 8 minutes, slice against the grain, arrange with asparagus, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ribeye steak
- 2 tbsp2 tbsp butter
- 4 cloves4 cloves garlic
- 6 sprigs6 sprigs fresh thyme
- 8.4 oz240g asparagus
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp kosher salt
- 1 tsp1 tsp cracked black pepper
- 11 lemon, for serving
