Keto Garlic Herb Butter Steak

The Keto Garlic Herb Butter Steak is a decadent yet low-carb dish that delivers steakhouse-quality flavor with minimal effort. A well-marbled ribeye or New York strip steak is seared to develop a caramelized crust while staying juicy and tender inside, then finished with a generous dollop of rich garlic herb butter. Fresh rosemary, thyme, and parsley infuse the butter with bold, savory aroma, while ample keto-friendly fats from the steak and butter make this meal deeply satisfying and filling. With no sugary marinades or carb-heavy sauces, this dish keeps carbs low and flavor high, making it perfect for an impressive weeknight dinner or a simple yet luxurious meal for guests.

Course Dinner, Main Course

Cuisine American, Keto, Steakhouse

Keyword cast iron steak, garlic herb butter, keto steak, low carb dinner, new york strip, ribeye

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 640kcal

Equipment

Cast Iron Skillet
Small bowl
Tongs
Instant-read thermometer
spoon
Cutting board
Chef's knife

Ingredients

For the Steak

2 steaks ribeye or New York strip steak, about 8 ounces each and at least 1 inch thick bring to room temperature before cooking if possible
1 tablespoon olive oil or avocado oil, for searing
1 1/2 teaspoons kosher salt divided, or to taste
1 teaspoon freshly ground black pepper or to taste
1/4 teaspoon garlic powder optional, for extra garlic flavor on the steak

For the Garlic Herb Butter

4 tablespoons unsalted butter, softened room temperature for easy mixing
2 cloves garlic, finely minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh rosemary, finely chopped leaves only, woody stems removed
1 teaspoon fresh thyme leaves, finely chopped
1/4 teaspoon fine sea salt or to taste, for the butter
1/8 teaspoon freshly ground black pepper for the butter

For Serving (Optional but Keto-Friendly)

1 tablespoon fresh parsley, chopped for garnish
lemon wedges for squeezing over cooked steak, optional

Instructions

Pat the steaks dry very well on both sides with paper towels to help them sear properly and set them aside at room temperature while you prepare the garlic herb butter.
In a small bowl combine the softened butter, minced garlic, chopped parsley, chopped rosemary, chopped thyme, fine sea salt, and black pepper, then mash together with a fork until the mixture is smooth and the herbs and garlic are evenly distributed.
Taste the garlic herb butter and adjust the seasoning with a pinch more salt or pepper if desired, then set the bowl aside at cool room temperature so it stays soft and spreadable.
Season both sides of the steaks generously with the kosher salt, black pepper, and garlic powder if using, pressing the seasonings lightly into the meat so they adhere.
Heat a cast iron skillet over medium high heat until very hot, then add the olive oil and swirl to coat the bottom of the pan in an even layer.
Place the seasoned steaks in the hot skillet, laying them away from you to avoid splatter, and let them sear undisturbed until a deep brown crust forms on the first side, about 3 to 4 minutes depending on thickness.
Flip the steaks with tongs and cook on the second side until they reach your desired doneness, about another 3 to 5 minutes for medium rare, checking with an instant read thermometer for accuracy.
During the last 2 minutes of cooking, add about half of the garlic herb butter to the skillet beside the steaks, then tilt the pan slightly and repeatedly spoon the melted herb butter over the tops of the steaks to baste them.
Transfer the cooked steaks to a cutting board or plate, spoon some of the buttery pan juices over them, and let them rest loosely tented with foil for 5 to 10 minutes so the juices redistribute.
Top each rested steak with a generous dollop of the remaining garlic herb butter, allowing it to melt over the warm meat, then garnish with chopped parsley and a light squeeze of lemon if using.
Slice the steaks against the grain if desired and serve immediately with any extra garlic herb butter and pan juices alongside keto friendly sides such as roasted asparagus, sautéed mushrooms, or a simple green salad.

Notes

For best results choose well marbled steaks that are at least 1 inch thick, as the fat content keeps the meat tender and aligns perfectly with keto macros. Aim for an internal temperature of about 125°F for rare, 135°F for medium rare, and 145°F for medium, removing the steaks from the skillet a few degrees before your target because they continue to cook while resting. If you prefer to grill instead of pan sear, follow the same seasoning and butter steps while adjusting the cooking time based on your grill and steak thickness. Leftover steak can be sliced and stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet with a little butter over low heat to avoid overcooking. Each serving of this recipe stays well within keto guidelines at roughly 2 grams of net carbs per steak, primarily from the fresh herbs and garlic.

Nutrition