Keto ribeye steak with oven-roasted vegetables

Keto ribeye steak with oven-roasted vegetables

Let’s get down to the red meat of the matter. In this case, a beautifully seasoned ribeye steak with garlic butter accompanied by roasted vegetables. A dish that's elegant and simple to prepare. You'll want this keto meal tonight!

Keto ribeye steak with oven-roasted vegetables

Let’s get down to the red meat of the matter. In this case, a beautifully seasoned ribeye steak with garlic butter accompanied by roasted vegetables. A dish that's elegant and simple to prepare. You'll want this keto meal tonight!
USMetric
4 servingservings

Ingredients

Garlic butter
  • 5 oz. 140 g butter, at room temperature
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • salt and pepper
Steak and veggies
  • ¾ lb 325 g broccoli, cut into florets
  • ½ ½ whole garlicwhole garlics
  • 10 oz. 280 g cherry tomatoes
  • 3 tbsp 3 tbsp olive oil
  • 1 tbsp 1 tbsp dried thyme or dried oregano or dried basil
  • 1½ lbs 650 g ribeye steakribeye steaks
  • salt and pepper
This recipe has been added to the shopping list.

Instructions

  1. Mix the butter with garlic, salt, and pepper. Set aside.
  2. Preheat your oven to 450°F (225°C). Take your meat out of the fridge for about 20-30 minutes to bring it to room temperature. Separate the whole garlic head into cloves but don't peel them.
  3. Grease a large roasting pan and place the broccoli, garlic and tomatoes in a single layer. Season with thyme, oregano or basil and drizzle olive oil on top. Give it a stir to coat and then place the roasting pan in the oven for 10 minutes.
  4. Brush the meat with olive oil and season generously with salt and pepper. Fry quickly on high heat in a frying pan. At this point, you're only looking to give the meat a nice seared surface.
  5. Remove the pan from the oven and make room for the meat amongst the vegetables.
  6. Lower the heat to 400°F (200°C) and place the pan back in the oven for just a few minutes up to 15, depending on how you like your meat - medium-rare 135°F (58°C), medium 145°F (63°C) or well-done 155°F (68°C).
  7. Remove from the oven and place a dollop of garlic butter on each piece of meat. Serve straight away.

Tips

You can make this dish with pork shoulder, chicken or fish. Adjust the time in the oven accordingly.

You can also add some minced anchovies and lemon juice to the garlic butter to add some umami flavor.

This dish pairs perfectly with a crisp, cool salad.

Cook your steak on the grill

If you would rather cook your steak on the grill, we have you covered!

Get your grill temperature about 450°F (225°C), medium high for most grills. Place the steaks on the grill and close the lid. Grill on the first side for 6 minutes. Rotate half the way through if you want nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. About 135°F (58°C) for medium-rare and 145°F (63°C) for medium.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

14 comments

  1. Tamara
    very, very good, looooove it....
  2. heath
    Wish there was more information about how long to cook in the oven for desired doneness
  3. Vikki
    Found the vege to be dry (even after adding more oil) - Vege would be better steamed with the added flavours and oils on completion.
  4. 2 comments removed
  5. Laura
    I would take the skin off but I’ve seen a lot of people leave it on
  6. Stephanie
    We did everything on the grill. We have a Traeger. We cooked the veggies and the steak at the same time and transferred the steak into the veggie pan for the last few minutes. Then placed the butter on the steaks for the remaining minutes. It was great!
  7. Yvonne
    Made this for the second time, absolutely delicious, used garlic butter on the steaks. Don’t think I’ll ever cook steak any other way as these come out perfectly cooked the way we like them. (Medium)
    Reply: #9
  8. Crystal Pullen Team Diet Doctor

    Made this for the second time, absolutely delicious, used garlic butter on the steaks. Don’t think I’ll ever cook steak any other way as these come out perfectly cooked the way we like them. (Medium)

    Thanks for sharing! I am adding this one to my short list as well!

  9. Heidi
    I was confused by what the recipe said and what the shopping list said. The recipe says 1.5 lbs of steak, but the shopping list says 3 lbs, and I have no other steak in the other recipes for the week.
    Reply: #11
  10. Crystal Pullen Team Diet Doctor

    I was confused by what the recipe said and what the shopping list said. The recipe says 1.5 lbs of steak, but the shopping list says 3 lbs, and I have no other steak in the other recipes for the week.

    Heidi, 1.5 lbs of steak is for 4 servings. Please check to see how many servings you have the recipe set for when you add it to your list.

  11. Judy
    5 oz of butter by weight or measuring cup?
    Reply: #13
  12. Kristin Parker Team Diet Doctor

    5 oz of butter by weight or measuring cup?

    Ounces are always by weight, unless the ingredient is listed as fl oz, then it is the volume measurement fluid ounces.

  13. Kecia
    This was really delicious. I added some mushrooms and everything came out wonderfully!
  14. Mary
    I made this as a 1-serve dish. Used everything in the recipe, except substituted scotch fillet for rib eye steak as this is what I had and added an additional tablespoon of butter on the plate before I dished the meal out over it. It was really delicious. Thanks so much for a lovely meal.
    Reply: #16
  15. Kristin Parker Team Diet Doctor

    I made this as a 1-serve dish. Used everything in the recipe, except substituted scotch fillet for rib eye steak as this is what I had and added an additional tablespoon of butter on the plate before I dished the meal out over it. It was really delicious. Thanks so much for a lovely meal.

    That sounds like a great substitution. Thank you for letting us know how much you enjoyed it.

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