Keto Brown Butter Garlic Herb Ribeye Bites
If you are following a ketogenic lifestyle, the Ribeye is undeniably the king of steaks. Its high intramuscular fat content not only provides the fuel your body needs to stay in ketosis, but it also ensures a melt-in-your-mouth texture that leaner cuts just can't match. This recipe elevates the humble steak bite by utilizing 'beurre noisette'—or brown butter. By cooking the butter just past its melting point until the milk solids toast, we unlock a deep, nutty aroma that pairs perfectly with pungent garlic and earthy thyme. This dish creates a restaurant-quality dinner in under 15 minutes, offering high-fat satiety that keeps cravings at bay while providing essential B vitamins, zinc, and bioavailable protein. It is the ultimate zero-guilt comfort food.
The Masterplan
Remove the ribeye steak from the refrigerator 20 minutes before cooking to allow it to come to room temperature. Pat the steak cubes very dry with paper towels. This is crucial for getting a good sear.
Season the steak bites 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 two batches if necessary. Sear for 2 minutes undisturbed to develop a crust.
Flip the bites and sear for another 1-2 minutes for medium-rare. Remove the steak from the pan and set aside on a plate.
Reduce the heat to medium. Add the butter to the hot skillet. Allow it to melt and foam. Swirl the pan occasionally until the foam subsides and the milk solids at the bottom turn a golden brown color and smell nutty (about 2-3 minutes).
Immediately add the minced garlic and thyme to the brown butter. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Toss the steak bites (and any resting juices) back into the pan. Stir well to coat every bite in the garlic brown butter sauce. Serve immediately.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Remove the ribeye steak from the refrigerator 20 minutes before cooking to allow it to come to room temperature. Pat the steak cubes very dry with paper towels. This is crucial for getting a good sear.
Season the steak bites 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 two batches if necessary. Sear for 2 minutes undisturbed to develop a crust.
Flip the bites and sear for another 1-2 minutes for medium-rare. Remove the steak from the pan and set aside on a plate.
Reduce the heat to medium. Add the butter to the hot skillet. Allow it to melt and foam. Swirl the pan occasionally until the foam subsides and the milk solids at the bottom turn a golden brown color and smell nutty (about 2-3 minutes).
Immediately add the minced garlic and thyme to the brown butter. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Toss the steak bites (and any resting juices) back into the pan. Stir well to coat every bite in the garlic brown butter sauce. Serve immediately.