French · Dinner
Grilled Steak with Herb Butter (Keto)
Grilled ribeye steak finished with compound herb butter of parsley, thyme, and garlic, served alongside sautéed mushrooms and wilted spinach. Deep char from high-heat grilling, rich melting butter, and no starchy sides make this a classic French bistro preparation.
$10
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
43.8gProtein
46.9gFat
6.5gCarbs
1.6gSugar
2.1gFiber
1477mgSodium
209mgChol
19.1gSat Fat
980mgPotassium
95mgCalcium
4.6mgIron
4.9mcgVitamin B12
18mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat the ribeye dry and let sit at room temperature for 10 minutes. Season both sides with salt and pepper.
2
Build
Mash the softened butter with minced garlic, chopped parsley, and finely chopped thyme until evenly combined.
3
Sear
Heat a grill pan to high heat and sear the steak 3–4 minutes per side until deep char forms and internal temperature reaches 130–135°F for medium-rare.
4
Rest
Transfer steak to a plate, top with half the herb butter, and rest uncovered for 5 minutes to allow juices to redistribute.
5
Saute
Heat olive oil in a skillet over medium-high heat and sauté the sliced mushrooms for 4 minutes until browned.
6
Saute
Add spinach to the skillet and toss over medium heat for 1 minute until wilted and bright green.
7
Plate
Slice the steak against the grain, arrange it with mushrooms and spinach on a plate, and spoon remaining herb butter over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef ribeye steak, about 1-inch thick
- 2 tbsp28g butter, softened
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp thyme, fresh
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, freshly ground
- 3 tsp14g olive oil
- 5 oz140g mushroom
- 3 cups90g spinach
