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Carnivore

Seared Delmonico with Black Garlic & Rosemary-Thyme Cultured Butter

A masterfully seared, impeccably marbled Delmonico steak, boasting a profound Maillard crust, basted generously with a savoury cultured butter infused with slow-roasted black garlic, aromatic rosemary, and fragrant thyme. A celebration of beef, elevated to its purest form.

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Seared Delmonico with Black Garlic & Rosemary-Thyme Cultured Butter
3g
net carbs
68g
protein
72g
fat
920
kcal
The keto read
3g net carbs per serving

A masterfully seared, impeccably marbled Delmonico steak, boasting a profound Maillard crust, basted generously with a savoury cultured butter infused with slow-roasted black garlic, aromatic rosemary, and fragrant thyme. A celebration of beef, elevated to its purest form.

Ingredients

4 servings
Delmonico Steak (or Ribeye, 1-inch thick)350 g
Cultured butter60 g
Black garlic3 cloves
Fresh rosemary1 sprig
Fresh thyme2 sprigs
Rendered beef tallow (or ghee)15 ml
Red wine vinegar5 ml
Flaky sea saltto taste
Freshly cracked black pepperto taste

Method

1
Pat the steak thoroughly dry with paper towels. Season liberally on all sides with flaky sea salt and freshly cracked black pepper.
2
Smash the black garlic cloves lightly. In a small bowl, combine the cultured butter, black garlic, rosemary sprig, and thyme sprigs. Allow butter to soften slightly.
3
Heat a heavy cast-iron skillet over high heat until it just begins to smoke. Add the rendered beef tallow (or ghee) and swirl to coat the pan.
4
Carefully place the steak in the hot skillet. Sear aggressively for 3-4 minutes per side, developing a deep, caramelized crust characteristic of the Maillard reaction.
5
Reduce heat to medium-low. Add the prepared cultured butter mixture to the pan. Tilt the pan slightly and, using a spoon, continuously baste the melting herb-infused butter over the steak for another 2-3 minutes, until desired doneness is reached (for medium-rare, internal temperature should be around 54°C / 130°F).
6
Remove the steak from the skillet and place on a cutting board to rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender, moist result.
7
While the steak rests, deglaze the hot pan with red wine vinegar, scraping up any fond (caramelized bits) from the bottom of the skillet to create a quick, rich jus. Swirl to combine and reduce slightly.
8
Slice the rested steak against the grain, arrange on a warm plate, and spoon the pan jus generously over top. Serve immediately.
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 68g protein and 72g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Seared Delmonico with Black Garlic & Rosemary-Thyme Cultured Butter keto?▾
Seared Delmonico with Black Garlic & Rosemary-Thyme Cultured Butter has 3g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Seared Delmonico with Black Garlic & Rosemary-Thyme Cultured Butter?▾
920 calories, 68g protein, 72g fat, and 3g net carbs per serving.

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