Rib Eye Steaks

Ellen Whiteman

Rib Eye Steaks is a delicious and savory dish made with grilled rib eye steaks seasoned with kosher salt and black pepper. It is served with Becki's Herb Butter and roasted rosemary sweet potatoes. This dish is perfect for those following a keto, low carb, or paleo diet.

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💪🏻 Low Carb
🍗 Paleo
Herb Butter

10 mins

12 mins

Nutritional Value

Protein - N/A
Fats - N/A
Carbohydrates - N/A


Total: 6Serves: 4
1 tablespoon canola oil
4 steaks (8 ounces each) rib eye steaks

patted dry with paper towels

1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons Becki's Herb Butter

(page 53)

1 Roasted Rosemary Sweet Potatoes

(page 170), for serving


Step 1 : 

Preheat the oven to 350°F.

Step 2 : 

In a large ovenproof skillet, heat the oil over medium-high heat until shimmering. Season both sides of the steaks with the salt and pepper. Add the steaks to the pan and sear until browned on both sides, 3 to 4 minutes per side. (If your skillet isn't large enough to hold all 4 steaks comfortably, cook the steaks in batches and tent with foil on a sheet pan to keep warm.)

Step 3 : 

Transfer the skillet to the oven to finish cooking to desired doneness, 5 to 7 minutes for medium-rare, 10 to 12 minutes for well done.

Step 4 : 

Top each steak with 1 tablespoon of the herb butter. Let it melt slightly before serving with the sweet potatoes.

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