Keto Pan-Seared Steak with Garlic Butter Recipe
Juicy, perfectly seared steak topped with a rich, herb-infused garlic butter creates a decadent keto-friendly meal that's both simple to prepare and restaurant-quality in flavor.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">2 ribeye steaks (each about 300g and 2.5cm thick)</li><li class="ingredients-single-item">2 tsp sea salt</li><li class="ingredients-single-item">1 tsp freshly ground black pepper</li><li class="ingredients-single-item">2 tbsp avocado oil (or ghee)</li><li class="ingredients-single-item">2 sprigs fresh rosemary</li><li class="ingredients-single-item">2 sprigs fresh thyme</li><li class="ingredients-single-item">For the garlic butter:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp fresh parsley, finely chopped</li><li class="ingredients-single-item">1 tsp fresh thyme leaves, minced</li><li class="ingredients-single-item">1/2 tsp sea salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Cast iron skillet</li><li class="equipment-single-item">Meat thermometer</li><li class="equipment-single-item">Tongs</li><li class="equipment-single-item">Paper towels</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Remove your steaks from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature, which ensures even cooking. Pat the steaks completely dry with paper towels – this is crucial for achieving a proper sear as moisture is the enemy of browning.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Season both sides of your steaks generously with sea salt and freshly ground black pepper, pressing the seasonings into the meat to adhere. The salt not only flavors but helps create a beautiful crust through osmosis drawing moisture to the surface that will evaporate during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make the garlic butter by combining the softened butter, minced garlic, chopped parsley, thyme leaves, and sea salt in a small bowl. Mix thoroughly until all ingredients are well incorporated. You can prepare this ahead of time and refrigerate, but bring back to room temperature before using.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat a cast-iron skillet over high heat until it's smoking hot, about 5 minutes. A properly heated pan is essential for creating the Maillard reaction that gives steak its flavorful crust. Add the avocado oil, which has a high smoke point ideal for searing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully place your steaks in the hot pan, laying them away from you to prevent oil splatter. Press down gently with tongs to ensure full contact with the pan. For a 2.5cm thick steak, sear undisturbed for about 3-4 minutes to develop a deep golden-brown crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Flip the steaks once and add the rosemary and thyme sprigs to the pan. Continue to cook for another 3-4 minutes for medium-rare (internal temperature of 52-54°C). Use your meat thermometer to check doneness, inserting it horizontally into the center of the steak. Remember that the temperature will rise about 3°C while resting.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>During the last minute of cooking, tilt the pan slightly and spoon the hot oil with the infused herbs over the steaks repeatedly. This technique, called arroser or butter-basting, adds incredible flavor and helps to cook the steak more evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once your steaks reach the desired temperature (49°C for rare, 52-54°C for medium-rare, 57°C for medium), transfer them to a cutting board. Allow to rest for 5-10 minutes, which lets the meat fibers relax and the juices redistribute, ensuring a moist, tender steak.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place a generous dollop (about 1-2 tablespoons) of the prepared garlic herb butter on top of each hot steak right before serving. The residual heat will melt the butter, creating a luxurious sauce that cascades over the steak. Serve immediately for the ultimate keto-friendly main dish.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to getting a restaurant-quality sear on steak?
The secret lies in thoroughly patting the steak dry with paper towels, using a smoking hot cast-iron skillet, and not moving the steak during searing. Ensure your pan is properly preheated for 5 minutes, and use a high smoke-point oil like avocado oil or ghee for the best caramelization.
Which cuts of beef work best for a pan-seared keto steak?
Ribeye is ideal due to its excellent marbling, which provides natural fat for flavour and juiciness on keto. Other excellent options include strip steak (NY strip), sirloin, or filet mignon. Choose cuts that are at least 2cm thick for best results when pan-searing.
How do I know when my steak is cooked to the perfect temperature?
A meat thermometer is essential for precision: 49°C for rare, 52-54°C for medium-rare, 57°C for medium, and 62°C for medium-well. Remember that steak temperature rises about 3°C during resting. For the keto diet, medium-rare maximizes flavour while maintaining tenderness.
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