Indulge in a Keto Delight: Grilled Ribeye Steak with Garlic Herb Butter
Imagine a sizzling, tender ribeye steak, kissed by the flames of the grill, and crowned with a dollop of rich, aromatic garlic herb butter that melts into an irresistible, creamy pool of flavor. This Grilled Ribeye Steak with Garlic Herb Butter recipe is not just a meal; it’s a celebration of all that is delicious and satisfying in the keto diet. Perfect for a cozy dinner or a special occasion, this dish is a testament to the fact that following a low carb, high fat diet doesn’t mean sacrificing the finer things in life.
With a focus on high-quality fats and minimal carbs, this recipe aligns perfectly with the ketogenic lifestyle. It’s a dish that will leave you feeling full and energized, without any of the guilt. So fire up the grill and get ready to treat yourself to a steakhouse-quality meal right in the comfort of your own home.
The Essence of Keto Cooking: Grilled Ribeye Steak with Garlic Herb Butter
This Grilled Ribeye Steak with Garlic Herb Butter is more than just a recipe; it’s a testament to the versatility and indulgence that keto cooking offers. The ribeye, known for its rich marbling, provides both the high-quality protein and fat that are cornerstones of the keto diet. When paired with the homemade garlic herb butter, which is a blend of healthy fats and flavorful herbs, you get a dish that’s both nutritious and decadent.
The garlic in the butter not only adds a punch of flavor but also brings a host of health benefits, including improved heart health and immune support. The fresh herbs, like rosemary, thyme, and parsley, are not only low in carbs but also packed with antioxidants and vitamins. The lemon zest adds a refreshing twist, cutting through the richness of the butter and steak. This combination of ingredients creates a harmonious balance that enhances the natural flavors of the meat without adding unnecessary carbs.
For those on a ketogenic diet, this recipe is a dream come true. It’s a dish that satisfies the need for a hearty, fulfilling meal while keeping carbs to a bare minimum. It’s proof that you don’t have to compromise on taste to stay true to your keto goals. The high fat content from the butter and the steak will help keep you in ketosis, while the protein will help with muscle maintenance and satiety.
Mastering the Method: Grilling the Perfect Ribeye
Grilling a ribeye steak to perfection is an art form, and with a few chef’s tips, you can elevate your grilling game to new heights. The key to achieving that desirable crust on your steak while keeping the inside juicy and tender is to start with a very hot grill. This initial high heat will sear the meat, locking in the flavors and juices.
When preparing the steak, bring it to room temperature before grilling. This simple step ensures even cooking throughout the steak. Patting the steak dry is another crucial tip, as moisture on the surface of the meat can prevent a good sear. The olive oil not only adds flavor but also aids in creating that perfect crust.
Don’t forget to let the steak rest after grilling. This pause allows the juices to redistribute, resulting in a steak that’s moist and flavorful with every bite. As for the garlic herb butter, make sure it’s chilled and firm before slicing, so it melts slowly over the hot steak, creating a luxurious finish that’s hard to resist.
Variation: Herbed Butter Alternatives
If you’re looking to switch things up, consider experimenting with different herb combinations in your butter. For instance, a Blue Cheese and Chive Butter can offer a tangy kick, while a Spicy Chipotle Lime Butter can add a zesty, smoky note to your steak. Each variation keeps the recipe keto-friendly while introducing new flavors to your palate.
Variation: Steak Rubs
Another way to add variety is by using different rubs on your steak before grilling. A Coffee-based Rub can impart a deep, earthy flavor, while a simple Smoked Paprika and Garlic Powder Rub can give a subtle smokiness and warmth. These rubs can be easily adjusted to maintain the low-carb nature of the dish.
Variation: Compound Butter Flavors
For those who love experimenting with flavors, try incorporating different ingredients into your compound butter. A Cilantro Lime Butter can add a fresh, citrusy twist, while a Sundried Tomato and Basil Butter can bring a touch of Mediterranean flair to your steak. Keep the additions keto-friendly, and you’ll have endless possibilities to explore.
Substituting for Success: Keeping It Keto
While this recipe is designed to be keto-friendly, there may be times when you need to make substitutions. If you don’t have ribeye on hand, a New York Strip or Sirloin can be excellent alternatives, still providing the necessary fat content for keto. For the olive oil, avocado oil is a great substitute, offering a similar monounsaturated fat profile and a high smoke point, perfect for grilling.
In the garlic herb butter, if you’re out of fresh herbs, dried herbs can work in a pinch. Just remember that dried herbs are more potent, so you’ll need to use less. For those who are dairy-sensitive, consider using ghee instead of butter; it’s clarified, which means the milk solids have been removed, and it still provides that rich, buttery flavor.
Frequently Asked Questions
Can I cook this steak on a stovetop instead of a grill?
Yes, you can use a cast-iron skillet on the stovetop to achieve a similar sear. Just be sure to ventilate your kitchen well.
How do I know when my steak is done?
Using a meat thermometer is the most accurate way to check for doneness. Look for 135°F for medium-rare or 145°F for medium.
Is it necessary to use fresh herbs in the butter?
While fresh herbs offer the best flavor, dried herbs can be used in a reduced quantity if fresh aren’t available.
Can I make the garlic herb butter ahead of time?
Absolutely! It can be made several days in advance and stored in the refrigerator or even frozen for longer storage.
What are some sides that pair well with this keto steak?
Consider low-carb vegetables like grilled asparagus, sautéed spinach, or a fresh salad with a high-fat dressing.
Grilled Ribeye Steak with Garlic Herb Butter
Equipment
- Grill
- Bowl
- Plastic wrap
- Paper towels
- Meat thermometer
- Cutting board
- Chef’s knife
Ingredients
For the Steak
- 4 ribeye steaks about 1 inch thick, approximately 8 ounces each or 225 grams each
- 1 tbsp olive oil 15 ml
- Salt kosher or sea salt, to taste
- Black pepper freshly ground, to taste
For the Garlic Herb Butter
- ½ cup unsalted butter 1 stick or 113 grams, softened
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary finely chopped, 15 ml
- 1 tbsp fresh thyme finely chopped, 15 ml
- 1 tbsp fresh parsley finely chopped, 15 ml
- 1 lemon zest of
- Salt and pepper to taste
Instructions
- Preheat your grill to high heat, aiming for a temperature of around 500°F (260°C).
- While the grill is heating, prepare your garlic herb butter by combining the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, and a pinch of salt and pepper in a bowl. Stir until all ingredients are well incorporated. Place the mixture on a piece of plastic wrap and form into a log. Refrigerate until firm.
- Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 15 minutes. This step is crucial for even cooking.
- Pat the steaks dry with paper towels to ensure a good sear. Brush each steak with olive oil and season generously with salt and pepper on both sides.
- Once the grill is hot, place the steaks on the grill and cook for 4 to 5 minutes on one side, without moving them to get a good sear.
- Flip the steaks and grill for an additional 3 to 5 minutes on the other side for medium-rare to medium doneness. Use a meat thermometer to check for your preferred level of doneness (135°F for medium-rare, 145°F for medium).
- Transfer the grilled steaks to a plate and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender steak.
- Slice the chilled garlic herb butter into rounds and place a round on top of each steak right before serving, allowing it to melt over the steak.
