Keto Steak with Garlic Butter Broccoli
Keto Steak with Garlic Butter Broccoli
Ingredients
For the Steak
- 2 ribeye steaks, (about 1 1/4 pounds total)
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grass-fed butter
- 2 cloves garlic, minced
- 2 fresh rosemary sprigs
For the Garlic Butter Broccoli
- 4 cups broccoli florets, fresh or frozen
- 3 tablespoons grass-fed butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Pat the steaks dry with paper towels. Season generously on both sides with kosher salt and black pepper.
⏱️ 2 min
- 2
Heat avocado oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
⏱️ 2 min
- 3
Carefully place the seasoned steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or adjust to your desired doneness. For the last 2 minutes of cooking, add 2 tablespoons of grass-fed butter, minced garlic, and rosemary sprigs to the skillet. Baste the steaks continuously with the melted butter mixture.
⏱️ 8 min
- 4
Remove steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for at least 5-10 minutes. This is crucial for juicy steaks.
⏱️ 10 min
- 5
While the steaks are resting, prepare the broccoli. If using fresh broccoli, steam or boil until tender-crisp (about 3-5 minutes). If using frozen, follow package directions for steaming or boiling. Drain well.
⏱️ 5 min
- 6
In a medium bowl, combine the melted grass-fed butter, garlic powder, onion powder, kosher salt, black pepper, lemon juice, and red pepper flakes (if using). Add the drained broccoli florets and toss to coat evenly.
⏱️ 3 min
- 7
Slice the rested steaks against the grain. Serve immediately with the garlic butter broccoli.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Keto Steak with Garlic Butter Broccoli
Ingredients
For the Steak
- 2 ribeye steaks, (about 1 1/4 pounds total)
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grass-fed butter
- 2 cloves garlic, minced
- 2 fresh rosemary sprigs
For the Garlic Butter Broccoli
- 4 cups broccoli florets, fresh or frozen
- 3 tablespoons grass-fed butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Pat the steaks dry with paper towels. Season generously on both sides with kosher salt and black pepper.
⏱️ 2 min - 2
Heat avocado oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
⏱️ 2 min - 3
Carefully place the seasoned steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or adjust to your desired doneness. For the last 2 minutes of cooking, add 2 tablespoons of grass-fed butter, minced garlic, and rosemary sprigs to the skillet. Baste the steaks continuously with the melted butter mixture.
⏱️ 8 min - 4
Remove steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for at least 5-10 minutes. This is crucial for juicy steaks.
⏱️ 10 min - 5
While the steaks are resting, prepare the broccoli. If using fresh broccoli, steam or boil until tender-crisp (about 3-5 minutes). If using frozen, follow package directions for steaming or boiling. Drain well.
⏱️ 5 min - 6
In a medium bowl, combine the melted grass-fed butter, garlic powder, onion powder, kosher salt, black pepper, lemon juice, and red pepper flakes (if using). Add the drained broccoli florets and toss to coat evenly.
⏱️ 3 min - 7
Slice the rested steaks against the grain. Serve immediately with the garlic butter broccoli.
⏱️ 2 min