There’s something primally satisfying about a perfectly cooked ribeye steak – that gorgeous caramelized crust giving way to a juicy, tender center that practically melts in your mouth. If you’re looking to elevate your carnivore game, this reverse-seared ribeye crowned with a decadent herb-infused garlic butter is the showstopper your keto lifestyle deserves.
It’s a simple yet sophisticated approach to cooking beef that will make you question why you ever prepared steak any other way. And let’s be honest – as a ketovore, a perfectly cooked, fat-laden ribeye might just be the closest thing to heaven on a plate.
The Revelation of Reverse Searing
I discovered reverse searing during a particularly disastrous dinner party where I’d overcooked six expensive ribeyes using the traditional method. After my guests politely struggled through what could only be described as “beef jerky with delusions of grandeur,” I vowed to master steak cookery.
Months of experimentation led me to the reverse sear technique, and I’ve never looked back. This method flips the traditional sear-then-bake approach on its head, resulting in edge-to-edge pink perfection with a crust that would make a French chef weep with joy.
Why This Recipe Works
This isn’t just any steak recipe – it’s a foolproof method that delivers restaurant-quality results every single time:
- The slow initial cooking allows for precise temperature control, eliminating the dreaded gray band of overcooked meat
- The final sear in a scorching hot cast iron pan creates an unrivaled, flavor-packed crust
- The compound butter adds layers of complexity and richness to the already magnificent beef
- It’s virtually impossible to overcook your steak with this method (goodbye, meat anxiety!)
- Perfectly keto-friendly with virtually zero carbs and an ideal fat-to-protein ratio
Ingredients
For the Steak:
- 1 thick-cut ribeye steak (1.5-2 inches thick, approximately 16-20 oz)
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Herbaceous Garlic Butter:
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon lemon zest (optional)
- 1/4 teaspoon flaky sea salt
Instructions
Remove your ribeye from the refrigerator at least 45 minutes before cooking to allow it to come to room temperature.
Preheat your oven to 250°F (120°C).
While the oven heats, prepare the herbaceous garlic butter. In a small bowl, combine the softened butter, minced garlic, chopped herbs, lemon zest (if using), and flaky sea salt. Mix thoroughly until well combined. Form into a log shape using plastic wrap and refrigerate until ready to use.
Pat the steak dry with paper towels. This is crucial for achieving a perfect crust later.
Season the steak generously on all sides with kosher salt and freshly ground black pepper, pressing the seasonings gently into the meat.
Place the steak on a wire rack set over a rimmed baking sheet. Insert an oven-safe meat thermometer into the thickest part of the steak if you have one.
Transfer the steak to the preheated oven and cook until the internal temperature reaches 115°F (46°C) for medium-rare or 125°F (52°C) for medium. This typically takes 25-35 minutes, depending on the thickness of your steak.
During the last few minutes of oven time, heat a cast iron skillet over high heat until it’s smoking hot. Add the avocado oil.
Remove the steak from the oven and immediately transfer it to the hot skillet. Sear for 45-60 seconds on each side, including the edges, until a deep, golden-brown crust forms.
Remove the steak from the skillet and place it on a cutting board. Top immediately with a generous slice of the herbaceous garlic butter, allowing it to melt over the hot steak.
Let the steak rest for 5-10 minutes before slicing against the grain.
Serve with an additional pat of herbaceous butter if desired.
Tips and Variations
For the ultimate crust: Make sure your steak is completely dry before seasoning and ensure your cast iron skillet is screaming hot before searing.
Temperature targets: For rare, pull the steak at 110°F (43°C); medium-rare at 115-120°F (46-49°C); medium at 125°F (52°C). Remember, the temperature will rise slightly during resting.
Butter variations: Try adding blue cheese to your compound butter for a funky, tangy variation, or incorporate a dash of bourbon for a smoky dimension.
No oven? You can achieve similar results using a sous vide machine set to your desired temperature, then finishing with the sear.
Leftover compound butter can be stored in the refrigerator for up to two weeks or frozen for three months. It’s delicious on vegetables, other meats, or spread on keto bread.
Nutritional Information (per serving, assuming 16 oz steak serves 2)
- Calories: 650
- Fat: 54g
- Protein: 36g
- Net Carbs: <1g
Make It a Meal
This magnificent ribeye pairs beautifully with simple, keto-friendly sides that won’t compete with its robust flavor. Try it alongside roasted asparagus, cauliflower mash, or a crisp wedge salad with blue cheese dressing.
Have you tried reverse searing before? Let me know in the comments how this technique transformed your steak game! And if you make this herbaceous garlic butter, I’d love to hear what other uses you found for it. Your carnivore creativity never fails to inspire me!
