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Carnivore

Pan-Seared Dry-Aged Ribeye with Black Garlic-Rosemary Cultured Butter

A masterclass in Maillard reaction, yielding a deeply caramelized crust on a prime dry-aged ribeye, finished with a luscious cultured butter infused with sweet, fermented black garlic, fragrant rosemary, and a whisper of lemon zest. A true elevation of the classic steakhouse experience, meticulously prepared on the stovetop.

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Pan-Seared Dry-Aged Ribeye with Black Garlic-Rosemary Cultured Butter
2g
net carbs
65g
protein
100g
fat
1210
kcal
The keto read
2g net carbs per serving

A masterclass in Maillard reaction, yielding a deeply caramelized crust on a prime dry-aged ribeye, finished with a luscious cultured butter infused with sweet, fermented black garlic, fragrant rosemary, and a whisper of lemon zest. A true elevation of the classic steakhouse experience, meticulously prepared on the stovetop.

Ingredients

4 servings
Dry-aged ribeye steak (at room temperature)300 g
Cultured butter (unsalted)40 g
Black garlic2 cloves
Fresh rosemary1 sprig
Fresh thyme0.5 sprig
Lemon zest0.5 tsp
Rendered beef tallow or ghee15 g
Flaky sea saltto taste
Freshly cracked black pepperto taste

Method

1
Remove the ribeye from refrigeration at least 1 hour before cooking to achieve optimal room temperature. Pat completely dry with paper towels to ensure a superior crust.
2
Finely mince the black garlic. Chop the fresh rosemary and thyme leaves. In a small bowl, thoroughly combine the softened cultured butter with the minced black garlic, chopped herbs, and lemon zest. Set aside.
3
Heat a heavy-bottomed cast iron skillet over high heat until it begins to faintly smoke, approximately 5-7 minutes. Add the rendered beef tallow or ghee, ensuring it coats the bottom surface.
4
Generously season the ribeye on all sides with flaky sea salt and freshly cracked black pepper. Carefully place the steak in the screaming hot skillet.
5
Sear for 2-3 minutes per side, turning frequently (every 30-60 seconds) to develop a deep, even, and caramelized Maillard crust. Reduce the heat to medium.
6
Add the prepared black garlic-rosemary cultured butter to the skillet. As the butter melts and foams, tilt the pan and continuously baste the steak with the fragrant butter using a spoon. Continue basting for 2-4 minutes, or until the steak reaches your desired internal temperature (e.g., 52°C/125°F for rare, 57°C/135°F for medium-rare).
7
Remove the steak from the skillet and transfer it to a wire rack set over a cutting board. Rest for at least 10 minutes, allowing the internal juices to redistribute, ensuring maximum tenderness and flavor. Slice against the grain and serve immediately, drizzling with any exquisite pan juices and melted butter.
The keto read

Why this lands at 2g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 65g protein and 100g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Pan-Seared Dry-Aged Ribeye with Black Garlic-Rosemary Cultured Butter keto?▾
Pan-Seared Dry-Aged Ribeye with Black Garlic-Rosemary Cultured Butter has 2g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Pan-Seared Dry-Aged Ribeye with Black Garlic-Rosemary Cultured Butter?▾
1210 calories, 65g protein, 100g fat, and 2g net carbs per serving.

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