I adore brown butter and am always dreaming up new ways to use it. In this recipe, you sear the steak and then baste it with brown butter infused with fresh herbs, which gives the steak a rich caramel flavor and boosts its keto level. Basting the steak with an herb-infused nondairy fat, like duck fat, is an equally delicious choice if you can’t consume dairy.
Ingredients
- 1 (16-ounce) rib-eye steak, about 1¼ inches thick
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon coconut oil or duck fat
- 3 tablespoons unsalted butter (or more duck fat or coconut oil for dairy-free)
- 1 tablespoon fresh rosemary or tarragon leaves or herb of choice
- 1 tablespoon finely chopped onions
How to Make It
- Remove the steak from the fridge about 20 minutes before you plan to cook it. Pat it dry and season with the salt and pepper.
- Place the coconut oil in large skillet over medium-high heat. Once hot, sear the steak for 2 minutes, without moving it, then flip it over and sear it for another 2 minutes.
- Lower the heat to medium-low and add the butter, herb, and onions. Using a spoon, constantly pour the “liquid gold” (aka butter) over the steak. Continue to baste and cook the steak for about 4 more minutes per side for medium-rare. The exact timing will depend on how thick your steak is.
- Once cooked to your desired doneness, remove the steak from the pan and allow to rest at room temperature for 5 minutes before cutting to make sure that the juices stay in the steak. Pour the butter into a small serving dish for dipping the steak.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 474 kcal Calories from Fat: 396 kcal |
|
% Daily Value*
|
| Total Fat 44 g 126% |
Trans Fat 0.0 g |
carbohydrates 0.8 g 1% |
Protein 21.3 g 43% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |