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Low-Carb Grilled Ribeye with Herb Butter

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A flavorful low-carb grilled ribeye steak topped with a creamy herb butter, perfect for a quick and satisfying meal that balances rich taste with minimal carbs.

Ingredients

Scale
  • 2 thick-cut ribeye steaks (about 10–12 oz / 280–340 g each)
  • 4 tbsp unsalted butter (60 g), softened
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp olive oil (15 ml)

Instructions

  1. Prepare the herb butter: In a small bowl, combine softened unsalted butter, minced garlic, chopped parsley, rosemary, and thyme. Mix thoroughly with a fork until well blended. Set aside or refrigerate while you prep the steak.
  2. Season the ribeye steaks: Pat steaks dry with paper towels. Brush each steak lightly with olive oil on both sides. Generously season with sea salt and freshly ground black pepper. Let them sit at room temperature for about 15 minutes.
  3. Preheat the grill: Heat your grill or grill pan to high heat, around 450°F (230°C).
  4. Grill the steaks: Place the ribeyes on the grill. For medium-rare, cook about 4-5 minutes per side, flipping once. Use a meat thermometer if available: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
  5. Rest the steaks: Remove steaks from the grill and transfer to a plate. Tent loosely with foil and let rest for 5-7 minutes.
  6. Serve with herb butter: Slice a generous dollop of herb butter and place it on top of each steak to melt.

Notes

Let steaks come to room temperature before grilling and pat dry for a better sear. Rest steaks after grilling to redistribute juices. Herb butter can be made a day ahead and kept chilled. Use a meat thermometer for perfect doneness. Avoid pressing the meat while grilling.

Nutrition

Keywords: low-carb, grilled ribeye, herb butter, keto, steak recipe, easy dinner, grilling, low-carb steak

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