French · Dinner
Steak with Herb Butter (Keto)
Pan-seared beef ribeye finished with garlic-herb compound butter, resting to redistribute juices before slicing. Served alongside sautéed mushrooms and wilted spinach, this French bistro plate delivers high-fat, low-carb sides instead of potatoes, keeping the entire dinner firmly in keto territory.
$10
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
702Calories
49.5gProtein
54.6gFat
4.9gCarbs
1.6gSugar
2.1gFiber
1235mgSodium
222mgChol
23.9gSat Fat
1080mgPotassium
110mgCalcium
4.8mgIron
4.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Pat the steak dry and season both sides generously with salt and black pepper. Let rest at room temperature for 10 minutes.
2
Build
Mash softened butter with minced garlic, chopped parsley, and thyme in a small bowl until evenly combined. Set aside.
3
Sear
Heat olive oil in a heavy skillet over high heat until shimmering. Sear the steak 3–4 minutes per side until a deep brown crust forms and internal temperature reaches 130°F.
4
Rest
Transfer steak to a plate, top with half the herb butter, and rest uncovered for 5 minutes to redistribute juices.
5
Saute
In the same skillet over medium heat, sauté sliced mushrooms in butter for 4 minutes, stirring occasionally, until golden and liquid evaporates.
6
Wilt
Add spinach to the skillet and toss over medium heat for 1 minute until bright green. Stir in lemon juice.
7
Plate
Slice the rested steak against the grain, fan on a plate with mushrooms and spinach alongside, and top with remaining herb butter.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef ribeye steak
- 2 tbsp2 tbsp olive oil
- 3 tbsp42g unsalted butter, softened
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh parsley
- 1 tsp1 tsp fresh thyme
- 1/2 tsp1/2 tsp salt, plus extra for seasoning the steak
- 1/2 tsp1/2 tsp black pepper, plus extra for seasoning the steak
- 5.6 oz160g mushrooms
- 2 tsp10g unsalted butter
- 4 cups120g fresh spinach
- 1 tsp1 tsp lemon juice
