Dinner

10 minutes Cook Mode

Brown Butter Garlic Ribeye Bites

Name: Brown Butter Garlic Ribeye Bites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1.5 lbs Ribeye steak, cut into 1-inch cubes; 1 tbsp Avocado oil (for high heat searing); 4 tbsp Unsalted butter (grass-fed preferred); 4 cloves Garlic, minced; 1 tbsp Fresh rosemary, finely chopped; 1 tsp Sea salt; 0.5 tsp Freshly cracked black pepper; Optional: Pinch of red pepper flakes for heat

Calories

480 kcal

Net Carbs

1gg

Healthy Fats

38gg

Protein

32gg

Ingredients

1.5 lbs Ribeye steak, cut into 1-inch cubes

1 tbsp Avocado oil (for high heat searing)

4 tbsp Unsalted butter (grass-fed preferred)

4 cloves Garlic, minced

1 tbsp Fresh rosemary, finely chopped

1 tsp Sea salt

0.5 tsp Freshly cracked black pepper

Optional: Pinch of red pepper flakes for heat

Pro Vibe Tip

Ensure your fats are high-quality, grass-fed or organic for maximum metabolic energy.

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If there is one cut of beef that reigns supreme in the Keto kingdom, it is the ribeye. Prized for its high fat content and rich marbling, ribeye is the perfect vehicle for hitting your macros while enjoying a restaurant-quality meal at home. This recipe for Brown Butter Garlic Ribeye Bites takes a beautiful steak and elevates it with the nuttiness of browned butter and the aromatic punch of fresh garlic and herbs. Why brown butter? By cooking butter slightly past its melting point, you toast the milk solids, creating a complex, nutty flavor profile that tastes luxurious without adding a single gram of carbohydrates. This method allows us to create a 'sauce' that feels incredibly fancy but takes less than 3 minutes to make. These steak bites are seared hard and fast to lock in juices, creating a caramelized crust (the Maillard reaction) before being bathed in that golden garlic butter. It is a zero-sugar, low-carb, high-fat masterpiece that is ready in under 20 minutes, making it perfect for busy weeknights when you refuse to compromise on flavor or your state of ketosis.

The Masterplan

Remove the ribeye steak from the refrigerator 20 minutes before cooking to allow it to reach room temperature. Pat it very dry with paper towels (moisture is the enemy of a good sear) and cut into 1-inch cubes.

Season the steak cubes generously with sea salt and black pepper.

Heat a large cast-iron skillet over high heat. Add the avocado oil and wait until it is shimmering and just starting to smoke.

Place the steak bites in the skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary. Sear for 2 minutes on the first side without moving them to develop a crust, then flip and cook for another 1-2 minutes until browned on all sides but still tender inside. Remove steak from the pan and set aside on a plate.

Reduce the heat to medium. Add the butter to the same skillet. Let it melt and foam. Swirl the pan occasionally and watch closely. The foam will subside, and the milk solids at the bottom will turn a golden-brown toasty color, releasing a nutty aroma (about 2-3 minutes).

Immediately add the minced garlic and chopped rosemary to the brown butter. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

Toss the cooked steak bites (and any resting juices from the plate) back into the pan. Stir well to coat every bite in the garlic brown butter sauce. Warm through for 1 minute.

Serve immediately, garnished with extra fresh herbs if desired.

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