Ketovore › Recipes › Pan-Seared Bavette Steak with Black Garlic-Espresso Crust and Lemon-Herb Cultured Butter
CarnivorePan-Seared Bavette Steak with Black Garlic-Espresso Crust and Lemon-Herb Cultured Butter
A robust bavette steak, seared to a profound Maillard crust with a savory black garlic and espresso rub, then finished with a vibrant, melting cultured butter infused with fresh herbs and bright lemon zest.
3g
net carbs
60g
protein
65g
fat
850
kcal
The keto read
3g net carbs per serving
A robust bavette steak, seared to a profound Maillard crust with a savory black garlic and espresso rub, then finished with a vibrant, melting cultured butter infused with fresh herbs and bright lemon zest.
Ingredients
4 servings
Bavette steak350 g
Black garlic2 cloves
Espresso powder1 tsp
Smoked paprika0.5 tsp
Cultured butter, softened45 g
Fresh flat-leaf parsley, chopped1 tbsp
Fresh thyme leaves, chopped1 tsp
Lemon zest0.5 tsp
Beef tallow or duck fat1 tbsp
Flaky sea saltto taste
Freshly cracked black pepperto taste
Method
1
Pat the bavette steak thoroughly dry with paper towels. In a small bowl, mash the black garlic into a smooth paste. Combine the black garlic paste with espresso powder, smoked paprika, a generous pinch of salt, and pepper. Rub this mixture evenly over both sides of the steak.
2
In a separate small bowl, combine the softened cultured butter with chopped parsley, thyme leaves, and lemon zest. Mix well to create a vibrant compound butter.
3
Heat a heavy-bottomed cast iron skillet over high heat until it begins to faintly smoke. Add beef tallow or duck fat and let it shimmer. Carefully place the seasoned bavette steak in the screaming hot skillet.
4
Sear for 2-3 minutes per side, turning once, allowing a deep, mahogany-brown Maillard crust to develop. For medium-rare, target an internal temperature of 130-135°F (54-57°C). Adjust cooking time for desired doneness.
5
Transfer the steak to a cutting board and immediately top with a generous dollop of the lemon-herb cultured butter. Allow the steak to rest for 5-7 minutes, allowing the butter to melt and its infused flavors to penetrate the meat.
6
Slice the bavette steak against the grain into 1/2-inch thick slices. Serve immediately, spooning any rich, melted pan juices and butter over the top.
The keto read
Why this lands at 3g net carbs
The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 3g net carbs against 60g protein and 65g fat, it sits comfortably inside a ketogenic day for most people.
Common questions
Is Pan-Seared Bavette Steak with Black Garlic-Espresso Crust and Lemon-Herb Cultured Butter keto?▾
Pan-Seared Bavette Steak with Black Garlic-Espresso Crust and Lemon-Herb Cultured Butter has 3g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Pan-Seared Bavette Steak with Black Garlic-Espresso Crust and Lemon-Herb Cultured Butter?▾
850 calories, 60g protein, 65g fat, and 3g net carbs per serving.
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