Keto Steak Frites
Indulge in a low-carb twist on a classic French bistro favorite with this Keto Steak Frites recipe! Juicy, pan-seared ribeye steaks are basted to perfection with garlic-infused butter and fragrant rosemary, creating a tender, flavorful centerpiece. Accompanying the steak are crispy, golden rutabaga fries—a clever, keto-friendly substitute for traditional potatoes—seasoned with smoked paprika and roasted to perfection. This satisfying meal, full of rich aromas and hearty textures, comes together in under an hour, making it ideal for a special weeknight dinner or a sophisticated weekend treat. Perfect for keto dieters and steak lovers alike, this elevated dish pairs simplicity with gourmet flair.
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Recipe Information
Ingredients
- 2 steaks (8 oz each) ribeye steak (or preferred cut of steak)
- 2 medium rutabaga
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 whole, smashed garlic cloves
- 2 sprigs fresh rosemary sprigs
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons avocado oil
Instructions
Preheat your oven to 425°F (220°C).
Peel the rutabagas and cut them into thin fries, about 1/4-inch thick.
In a large bowl, toss the rutabaga fries with 3 tablespoons of olive oil, smoked paprika, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper until evenly coated.
Spread the rutabaga fries in a single layer on a baking sheet lined with parchment paper, ensuring there is space around each fry for even cooking. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
While the fries bake, pat the steaks dry with paper towels and generously season them on both sides with the remaining sea salt and black pepper.
Heat 2 tablespoons of avocado oil in a large cast-iron skillet over medium-high heat until hot and shimmering.
Add the steaks to the skillet and sear for 2–3 minutes on each side, until a golden-brown crust forms.
Reduce the heat to medium-low, add the butter, smashed garlic, and rosemary sprigs to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics. Cook for 2–3 more minutes, or until the steaks reach your desired internal temperature (125°F for medium-rare, 135°F for medium).
Remove the steaks from the skillet and let them rest on a cutting board for 5–10 minutes.
Serve the steaks alongside the rutabaga fries for a delicious, keto-friendly take on steak frites.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 40.5 g | 203% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.1 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.4 mg | 46% | |
| Potassium | 1891 mg | 40% | |
*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.
