Keto Brown Butter Garlic Ribeye Bites
If you are looking for a steak dinner that feels like a five-star restaurant experience but comes together in under 20 minutes, these Brown Butter Garlic Ribeye Bites are your new obsession. Ribeye is the undisputed king of keto cuts due to its perfect marbling and high fat content, ensuring every bite is tender and juicy. By cubing the steak, we maximize the surface area for a golden, caramelized sear. The magic, however, happens in the pan sauce. We take grass-fed butter past its melting point until the milk solids toast to a hazelnut hue—known as 'beurre noisette'—adding a nutty depth that pairs beautifully with pungent garlic and fresh rosemary. This recipe is virtually zero-carb, rich in healthy fats, and packed with protein, making it the ultimate keto fuel. It is perfect for a quick weeknight dinner or a fancy appetizer to impress guests without breaking your ketosis.
The Masterplan
Remove the ribeye steak from the fridge 20 minutes before cooking to reach room temperature, then pat dry with paper towels to ensure a good sear.
Cut the steak into bite-sized 1-inch cubes. Season generously with sea salt and black pepper.
Heat a large cast-iron skillet over high heat until smoking hot. Add the avocado oil.
Place steak bites in the skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until a golden crust forms, but the inside is still pink. Remove steak from the pan and set aside.
Reduce heat to medium. Add the butter to the hot pan. Allow it to melt and foam. Swirl the pan occasionally until the foam subsides and the milk solids turn a golden brown color and smell nutty.
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 steak bites back into the pan. Stir well to coat every piece in the glossy brown butter garlic sauce. Cook for another minute to reheat.
Serve immediately, drizzling any remaining pan sauce over the steak bites.
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 fridge 20 minutes before cooking to reach room temperature, then pat dry with paper towels to ensure a good sear.
Cut the steak into bite-sized 1-inch cubes. Season generously with sea salt and black pepper.
Heat a large cast-iron skillet over high heat until smoking hot. Add the avocado oil.
Place steak bites in the skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until a golden crust forms, but the inside is still pink. Remove steak from the pan and set aside.
Reduce heat to medium. Add the butter to the hot pan. Allow it to melt and foam. Swirl the pan occasionally until the foam subsides and the milk solids turn a golden brown color and smell nutty.
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 steak bites back into the pan. Stir well to coat every piece in the glossy brown butter garlic sauce. Cook for another minute to reheat.
Serve immediately, drizzling any remaining pan sauce over the steak bites.