Keto Classic Breakfast Steak
Start your day with a hearty and indulgent Keto Classic Breakfast Steak, the perfect low-carb, high-protein meal to fuel your morning. This recipe showcases a juicy, perfectly seared ribeye steak, basted with garlic-infused butter and fragrant rosemary for maximum flavor. Paired with a side of tender sautéed spinach and golden mushrooms, this dish offers a nutritious and satisfying way to stay on track with your keto lifestyle. With just 10 minutes of prep time and simple, wholesome ingredients like olive oil, fresh veggies, and high-quality steak, this breakfast recipe is as quick and easy as it is delicious. Whether you're meal prepping or treating yourself to a special weekend breakfast, this steak-and-veggies combo is a mouthwatering way to embrace keto living. Keywords: keto breakfast recipe, low-carb steak dish, ribeye steak, spinach and mushrooms, garlic butter steak.
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Recipe Information
Ingredients
- 1 pound ribeye steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 whole garlic cloves
- 2 tablespoons unsalted butter
- 2 cups fresh spinach
- 1 cup mushrooms
- 2 sprigs fresh rosemary
Instructions
Take the ribeye steak out of the refrigerator and let it rest at room temperature for about 30 minutes before cooking.
Season the steak generously on both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until it's hot and nearly smoking.
Carefully place the steak in the skillet and sear one side for about 3-4 minutes or until a brown crust forms.
Flip the steak and add 1 tablespoon of butter, rosemary sprigs, and crushed garlic cloves into the pan.
Baste the steak with the melted butter for an additional 3-4 minutes for medium-rare, or adjust cooking time to your preference.
Remove the steak from the skillet and let it rest for at least 5 minutes.
In a separate pan, heat the remaining tablespoon of olive oil over medium heat.
Sauté the mushrooms until they are golden brown and softened, about 5 minutes.
Add the spinach to the pan with the mushrooms and cook until wilted, approximately 2 minutes.
Season the sautéed vegetables with salt and pepper to taste.
Slice the rested steak against the grain and serve with the sautéed spinach and mushrooms on the side.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4301 mg | 187% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.9 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 141 mg | 11% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2079 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
