Low Carb Perfectly Grilled Ribeye Steak
Satisfy your steak cravings with this Low Carb Perfectly Grilled Ribeye Steak, a flavorful and protein-packed dish ideal for keto and low-carb enthusiasts. Juicy ribeye steaks are generously seasoned with kosher salt, black pepper, and garlic powder, then seared to perfection on a hot grill to create that coveted smoky char. A finishing touch of melted butter and fragrant rosemary adds an aromatic richness that elevates every bite. With minimal prep time and simple ingredients, this recipe delivers restaurant-quality results in the comfort of your own kitchen. Serve with your favorite low-carb sides for a meal that's as wholesome as it is indulgent. Perfect for summer barbecues or a cozy night in!
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Ingredients
- 2 pieces Ribeye steak
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 sprigs Fresh rosemary
- 2 tablespoons Unsalted butter
Directions
Step 1
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for 30 minutes to ensure even cooking.
Step 2
Preheat your grill to high heat (around 450-500°F or 230-260°C).
Step 3
Drizzle the olive oil over both sides of the ribeye steaks and rub it in to make sure the surface is well-coated.
Step 4
Season both sides generously with kosher salt, ground black pepper, and garlic powder, pressing the seasoning into the meat.
Step 5
Place the steaks on the preheated grill. Grill the first side for 5–7 minutes until a nice crust forms.
Step 6
Flip the steaks using tongs, reduce the grill heat to medium, and continue grilling for another 5–7 minutes for medium-rare doneness, or adjust time based on preferred doneness. If using a meat thermometer, aim for an internal temperature of 135°F (57°C) for medium-rare.
Step 7
In the last 2 minutes of grilling, add a sprig of rosemary and a tablespoon of butter on top of each steak, closing the grill lid to allow the butter to melt and infuse the steak with fragrance.
Step 8
Remove the steaks from the grill, tent them with aluminum foil, and let them rest for 5–10 minutes to allow the juices to redistribute.
Step 9
Slice against the grain and serve immediately, garnished with the grilled rosemary sprigs.
Nutrition Facts
| Serving size | (546.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1578.0 |
| Total Fat 118.3g | 0% |
| Saturated Fat 46.2g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 441.2mg | 0% |
| Sodium 2934.9mg | 0% |
| Total Carbohydrate 4.2g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 0.1g | |
| Protein 128.2g | 0% |
| Vitamin D 19.2IU | 0% |
| Calcium 67.0mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1425.2mg | 0% |
Source of Calories