Low Carb Perfectly Grilled Ribeye Steak
Experience steak night perfection with this *Low Carb Perfectly Grilled Ribeye Steak* recipe, the ultimate indulgence for steak lovers seeking a keto-friendly, protein-packed meal. Featuring two expertly seasoned ribeye steaks, generously coated in olive oil, kosher salt, garlic powder, and a touch of fresh rosemary, this recipe guarantees a flavor explosion with every bite. Achieve that sizzling, caramelized crust on the grill before finishing with a luxurious infusion of melted butter and rosemary. With straightforward instructions, minimal prep, and just 15 minutes of cook time, this grilling recipe delivers restaurant-quality results in the comfort of your own backyard. Whether you’re mastering the art of perfect grill marks or simply treating yourself, this steak is a low-carb masterpiece you’ll savor and share!
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Recipe Information
Ingredients
- 2 pieces Ribeye steak
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 sprigs Fresh rosemary
- 2 tablespoons Unsalted butter
Instructions
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for 30 minutes to ensure even cooking.
Preheat your grill to high heat (around 450-500°F or 230-260°C).
Drizzle the olive oil over both sides of the ribeye steaks and rub it in to make sure the surface is well-coated.
Season both sides generously with kosher salt, ground black pepper, and garlic powder, pressing the seasoning into the meat.
Place the steaks on the preheated grill. Grill the first side for 5–7 minutes until a nice crust forms.
Flip the steaks using tongs, reduce the grill heat to medium, and continue grilling for another 5–7 minutes for medium-rare doneness, or adjust time based on preferred doneness. If using a meat thermometer, aim for an internal temperature of 135°F (57°C) for medium-rare.
In the last 2 minutes of grilling, add a sprig of rosemary and a tablespoon of butter on top of each steak, closing the grill lid to allow the butter to melt and infuse the steak with fragrance.
Remove the steaks from the grill, tent them with aluminum foil, and let them rest for 5–10 minutes to allow the juices to redistribute.
Slice against the grain and serve immediately, garnished with the grilled rosemary sprigs.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1425 mg | 30% | |
*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.
