Meal Manager
Cowboy Butter Steak

Cowboy Butter Steak

Sear a juicy ribeye and finish with zesty, herby cowboy butter for a fast, keto-friendly steakhouse dinner at home.
Serves: 2
Dinner
Meat
Prep: 10
Cook: 10
30 Minutes or Less
Pan-Fried
Quick & Easy
Cuisine: American
Skill level:
5.0
1215 kcalCalories
13 gCarbs
8 gNet Carbs
53 gProteins
109 gFats
5 gFibers
  • Pat steaks dry and season generously on both sides.
    Black Pepper: 1 pinch
    Ribeye Steak : 500 g
    Salt: 2 pinches
  • Heat a skillet over medium-high heat. Add avocado oil and sear steaks 2–4 minutes per side to desired doneness. Rest 5 minutes.
    Avocado oil: 1 tbsp
  • Make cowboy butter: in a small pan over low heat, melt butter. Stir in garlic, paprika, chilli flakes, Dijon, Worcestershire, lemon juice and zest, parsley, and chives. Season to taste with salt and pepper; warm just until fragrant.
    Lemon: 0.5 lemons
    Chilli Flakes: 0.5 tsp
    Dijon Mustard: 1 tbsp
    Worcestershire Sauce: 1 tsp
    Garlic: 2 cloves
    Chives: 1 tbsp
    Salt: 1 pinch
    Butter: 100 g
    Paprika: 0.5 tsp
    Black Pepper: 1 pinch
    Parsley: 2 tbsp
  • Boil the broccoli until they are tender but not mushy, 4-7 minutes.
    Tenderstem Broccoli : 200 g
  • Slice steaks and spoon cowboy butter over the top to serve, with the broccoli on the side.
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