Keto Perfectly Grilled Ribeye Steak
Immerse yourself in the rich, smoky flavors of this **Keto Perfectly Grilled Ribeye Steak**, a low-carb masterpiece that’s as simple as it is indulgent. This recipe is all about maximizing flavor with minimal effort, featuring tender, well-marbled ribeye steaks seasoned to perfection with a savory blend of salt, black pepper, and garlic powder. Infused with the aromatic elegance of fresh rosemary and finished with a touch of melted butter, these steaks achieve an irresistible crust thanks to a high-heat grilling technique. Ideal for keto enthusiasts and steak lovers alike, this dish can be ready in under 30 minutes, perfect for weeknight grilling or weekend feasts. Serve whole or sliced against the grain for a juicy, restaurant-quality steak that pairs beautifully with roasted vegetables or a crisp salad. Whether you’re looking for a keto-friendly dinner or a flawless grilled steak, this recipe delivers bold flavors in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (1-inch thick, about 12 ounces each) Ribeye steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 2 tablespoons Unsalted butter
Instructions
Take the ribeye steaks out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
Pat the ribeye steaks dry with paper towels to remove any excess moisture. This helps achieve a good sear.
In a small bowl, mix the salt, black pepper, and garlic powder together. Season the steaks on both sides with this mixture, ensuring even coverage.
Lightly brush both sides of each steak with olive oil. This helps to prevent sticking on the grill and adds flavor.
Preheat your grill to high heat (approximately 450°F or 230°C). Ensure the grill grates are clean to prevent sticking.
Once the grill is hot, place the steaks on it at an angle to get nice grill marks. Cook for about 3-4 minutes on the first side.
Flip the steaks and place a sprig of rosemary on each. Add 1 tablespoon of unsalted butter on top of each steak. Allow them to cook for another 3-4 minutes for medium-rare, or adjust the time according to your preference.
Remove the steaks from the grill and let them rest on a cutting board for 5-7 minutes. This allows the juices to redistribute throughout the meat, keeping it moist.
Slice the steak against the grain after resting, or serve whole. Optionally garnish with additional rosemary.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 99 mg | 8% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2230 mg | 47% | |
*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.
