Paleo Pan-Seared Beef Steak with Garlic Herb Butter Sauce
Indulge in the bold flavors of this Paleo Pan-Seared Beef Steak with Garlic Herb Butter Sauce, a timeless recipe that's as simple as it is satisfying. Perfectly seasoned ribeye or sirloin steaks are seared to golden-brown perfection in ghee, forming a caramelized crust that locks in their juiciness. The dish comes alive with a luxurious garlic herb butter sauce, infused with fresh rosemary, thyme, and a splash of bright lemon juice to elevate every bite. Ready in under 30 minutes, this paleo-friendly steak recipe is ideal for an unforgettable weeknight dinner or a special occasion meal. Serve with your favorite paleo sides for a restaurant-quality experience in the comfort of your kitchen!
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Recipe Information
Ingredients
- 2 pieces (8 ounces each) beef steak (such as ribeye or sirloin)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons ghee or clarified butter
- 4 cloves fresh garlic cloves, minced
- 1 tablespoon, chopped fresh rosemary
- 1 tablespoon, chopped fresh thyme
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped (optional for garnish)
Instructions
Take the beef steaks out of the refrigerator and let them sit at room temperature for about 30 minutes, which helps them cook more evenly.
Sprinkle both sides of the steaks evenly with sea salt and black pepper.
Heat a large skillet over medium-high heat and add the ghee or clarified butter.
Once the ghee is hot and shimmering, carefully place the steaks in the skillet. Cook for 3-4 minutes for medium-rare, or until a deep brown crust forms. Flip the steaks using tongs and cook for another 3-4 minutes on the other side.
Reduce the heat to medium and add the minced garlic, rosemary, and thyme to the skillet. Stir them gently in the skillet to infuse their flavors with the ghee.
Tilt the skillet slightly and continuously spoon the garlicky herb butter over the steaks for about 1-2 minutes.
Remove the steaks from the skillet and let them rest on a plate, covered with foil, for about 5 minutes. This allows the juices to redistribute, ensuring the steaks remain juicy.
While the steaks are resting, add the lemon juice to the skillet and stir, scraping up any browned bits from the bottom.
Slice the steaks against the grain and serve them on plates. Spoon the garlic herb butter sauce over the steaks and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 944 mg | 20% | |
*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.
