There’s something special about a perfectly cooked ribeye steak. The sizzling sound, the rich aroma, and that first juicy bite—it’s unbeatable. Now, add some homemade herb butter to the mix, and you’ve got a steak that’ll make you forget every dry, overcooked steak you’ve ever had.

This Keto Herb Butter Ribeye Steak is not just about taste. It’s a simple, low-carb meal that fits perfectly into a keto lifestyle without sacrificing flavor. Ribeye is naturally fatty, keeping you full longer, and the herb butter brings an extra punch of flavor that’ll have you licking your plate clean.

This recipe is for anyone who loves steak but wants to take it to the next level. Whether you’re cooking for yourself, impressing a dinner guest, or just want a restaurant-quality steak without leaving your kitchen, this is the way to do it.

Why Ribeye?

Ribeye is one of the best cuts of steak for a reason. It’s marbled with fat, which keeps it tender and juicy. Unlike leaner cuts that dry out easily, ribeye stays buttery-soft even when cooked to medium or medium-well.

For keto eaters, the high-fat content is a bonus. This cut is packed with protein and healthy fats, making it an ideal meal that won’t mess with your macros. Plus, ribeye doesn’t need much to taste amazing—a hot pan, some salt, and a bit of butter are enough to bring out its best.

The Secret Weapon: Herb Butter

If you’ve never made herb butter before, you’re in for a treat. It’s a game-changer for steak, adding richness and fresh, herby flavor. The best part? You can make a batch in minutes and store it for future meals.

Herb butter is just softened butter mixed with fresh or dried herbs, garlic, and a little seasoning. Once you mix it, you can roll it into a log and slice off pieces whenever you need. It melts beautifully over hot steak, seeping into every bite.

Ingredients

For the steak:

1 ribeye steak (about 1-inch thick)
1 tablespoon olive oil or avocado oil
Salt and black pepper (to taste)
1 teaspoon garlic powder (optional)

For the herb butter:

4 tablespoons unsalted butter (softened)
1 clove garlic (minced)
1 tablespoon fresh parsley (chopped)
1 teaspoon fresh thyme (chopped)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon lemon juice (optional, for a little brightness)

Step-by-Step Instructions

Step 1: Make the Herb Butter

Let the butter sit at room temperature until soft. If you’re in a hurry, microwave it for about 10 seconds, but don’t let it melt.
Mix the butter with minced garlic, chopped herbs, salt, black pepper, and lemon juice. Stir until everything is evenly combined.
Scoop the butter onto a piece of parchment paper or plastic wrap. Roll it into a log, twist the ends, and refrigerate until firm.

Step 2: Prep the Steak

Take your ribeye out of the fridge about 30 minutes before cooking. This helps it cook evenly.
Pat the steak dry with paper towels—moisture is the enemy of a good sear.
Rub both sides with olive oil, then season generously with salt, black pepper, and garlic powder if using.

Step 3: Cook the Steak

You can cook your ribeye in a cast-iron skillet, grill, or even an air fryer. Here’s how to get a perfect sear in a pan:

Heat a cast-iron skillet over high heat for about 3-4 minutes. It should be smoking hot.
Place the steak in the pan and let it cook without moving for 3-4 minutes. This creates that delicious crust.
Flip the steak and cook for another 3-4 minutes.
For medium-rare, check for an internal temperature of 130°F. For medium, go for 140°F. If you want it well-done, keep cooking, but remember that ribeye shines when it’s still a little pink inside.
Once cooked to your liking, remove the steak from the pan and place it on a cutting board.

Step 4: Add the Herb Butter

Slice a generous piece of herb butter and place it on top of the hot steak.
Let the steak rest for 5 minutes so the juices can redistribute. The butter will melt beautifully over the surface, coating it in flavor.
Slice and serve!

Pro Tips for the Best Steak

Use a meat thermometer – It takes the guesswork out of cooking. Ribeye is best at medium-rare or medium for the most flavor and tenderness.
Don’t skip the resting time – Cutting into a steak too soon lets all the juices run out, leaving it dry. Let it sit for 5 minutes before slicing.
Get a good sear – High heat is the key to that golden crust. A screaming hot pan or grill is non-negotiable.
Use quality butter – The better the butter, the richer the flavor. Grass-fed butter works best.

What to Serve with Your Keto Ribeye

Since this is a keto recipe, you’ll want to pair your steak with low-carb sides. Here are some ideas:

Garlic butter asparagus – Toss asparagus in butter and garlic, then roast until tender.
Creamy cauliflower mash – A perfect mashed potato substitute, packed with flavor.
Grilled mushrooms – Steak and mushrooms are a classic combo.
Cheesy roasted Brussels sprouts – Crispy, cheesy, and delicious.

Storing Leftovers

If you have leftovers (which is rare with a steak this good), here’s how to keep them fresh:

Fridge: Store in an airtight container for up to 3 days.
Reheating: Warm in a skillet over low heat with a little butter to keep it from drying out. Avoid the microwave—it can make the steak tough.
Freezing: You can freeze cooked steak for up to 3 months. Wrap it tightly and thaw in the fridge before reheating.

Conclusion

This Keto Herb Butter Ribeye Steak is proof that eating low-carb doesn’t mean giving up flavor. With just a few simple ingredients, you can cook a restaurant-quality steak at home without much effort.

If you’ve been looking for a way to make your steak even better, this herb butter is it. It adds richness, freshness, and a little something extra that makes each bite perfect.

Next time you’re craving steak, skip the expensive steakhouse and make this instead. You won’t regret it.