WEBRemove the skillet from the heat to cool it down. Reduce the heat to low so that you don't burn the garlic or the butter. Add the remaining 3 tablespoons of butter to the skillet, along with the garlic, fresh herbs, crushed red pepper, and soy sauce. Sauté for 1 minute, making sure to not burn the garlic.
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WEBPreheat grill to high. Place steaks on the grill and cook 4 to 5 minutes, then turn over. Cook an additional 3 to 5 minutes for medium-rare. Using an instant read thermometer check temperature and cook until desired doneness using the below temperatures as a guide. Remove steaks from grill and cover with foil.
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WEBGive them a good mix using your hand and set them aside. Heat olive oil in a cast-iron skillet over medium-high heat. Add the steak bites and sear each side for 2-3 minutes until they have a golden-brown crust. Then, remove them from the skillet and reduce the heat to medium. Melt butter in the same skillet.
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WEBAdd all ingredients (except olive oil and butter) to a large mixing bowl. Toss to coat. Make sure that all pieces of the meat are evenly coated in the coconut aminos and spices. If time allows, refrigerate for 2 hours, up to 24 hours. This allows the flavors to really come together and soak into the meat.
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WEBTransfer the cooked steak to a large bowl and place to the side. To the hot skillet add the ghee and the minced garlic. Heat for 30 seconds. Transfer the steak back to the skillet and mix together with a large wooden spoon. Make sure to coat the steak evenly with the butter and garlic mixture.
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WEBThe Essence of Keto Cooking: Grilled Ribeye Steak with Garlic Herb Butter. This Grilled Ribeye Steak with Garlic Herb Butter is more than just a recipe; it’s a testament to the versatility and indulgence that keto cooking offers. The ribeye, known for its rich marbling, provides both the high-quality protein and fat that are cornerstones of
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WEBUsing a pastry brush, apply the garlic butter mixture evenly on one side of the steak. Preheat the air fryer to 400°F (200°C) for 3-5 minutes. Place the steak in the air fryer basket, buttered side down, and cook for 8 minutes. Open the air fryer, brush the top side of the steak with more garlic butter mixture, then flip the steak using tongs.
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WEBAdd the parsley, lemon thyme, garlic, lemon zest, salt and pepper to a small mixing bowl. Whisk them together, then add in the butter. Mix the everything together until well combined. Add the mixture to a piece of parchment paper and form a log. Roll up the ends and place it in the fridge to set for at least 2 hours.
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WEBSeal the bag and marinate for 30 minutes to 8 hours. When ready to cook, heat a cast iron skillet over high heat with a tablespoon of oil. Drain the marinade from the steak and pat the steak bites dry. Add to the hot skillet and cook, stirring occasionally, until browned on all sides and cooked to your liking.
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WEBAdd the butter, allow it to melt, then add the steak cubes. Sear all sides, about 2-5 minutes. Add the garlic, optional Worcestershire sauce, and season with salt & pepper to taste. Continue to cook the steak bites to your preferred doneness, usually another 1-2 minutes. If desired add optional parsley, melted butter, and/or chili flakes and
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WEBInstructions. Pat steaks dry with a paper towel. Heat a cast iron skillet over high heat for several minutes, until the pan begins to smoke. Add 1 tablespoon of oil to the pan and brush on the remaining oil on the steak. Generously season the steak with salt and pepper.
WEBIndulge in the rich flavors of our Keto Garlic Butter Steak Skillet, a sizzling dish that brings together succulent steak and a decadent garlic butter sauce. This low-carb, high-fat recipe is perfect for those following a ketogenic diet or anyone looking to enjoy a hearty, satisfying meal without the carbs.
WEBNext, cut the steak into 1 inch thick strips. If you prefer steak bites, you can chop the steak up into smaller cubes. Once the steak is sliced, add it into the Ziploc bag and close. Shake gently in order to completely coat the steak with the marinade. Allow the steak to marinade in the fridge for at least 4 hours.
WEBPreheat your cast-iron grill pan over medium-high heat. Once heated, place the steaks and add the fresh herbs and garlic to the pan. Cook for approximately 3-4 minutes per side for medium-rare. After that, place a tablespoon of butter on each side of the pan. Drizzle the melted butter over the steaks using a spoon.
WEBSprinkle with salt. When the grill is hot place the steak on it, butter side down and cook for 4-5 minutes, until charred*. Rub the remaining ghee mixture all over the top side, flip and cook until desired done-ness. Remove from heat, cover and let rest while the mushrooms cook. Combine the mushrooms, melted ghee, garlic and a pinch of salt in
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WEBPreheat the oven to 425°F. Season the beef tenderloin all over with salt and pepper to taste. Heat the olive oil in a skillet over medium high heat, and sear the meat for a few minutes on each side. Mix together the butter, herbs and garlic, and rub the mixture all over the outside of the seared beef tenderloin.
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WEBPreheat your grill or skillet over medium-high heat. While the grill or skillet is heating up, pat the steaks dry with paper towels to ensure a perfect sear. Rub each steak with olive oil, then season both sides generously with sea salt, black pepper, and garlic powder. Place the steaks on the hot grill or skillet.