• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Girl Called Adri
  • Keto Recipes
  • Low-Carb Recipes
  • General Recipes
  • Reviews & Resources
  • Lifestyle
  • About

Perfect Pan Seared Boneless Ribeye with Lemon, Garlic & Rosemary| Keto

February 11, 2020 by Adri Ruff 2 Comments

This pan-seared boneless ribeye has a nice, crusty sear on the outside, and is tender, juicy, and perfectly cooked on the inside. Bursting with the flavors of high quality beef, lemon, rosemary, butter, and garlic, you’ll certainly crave this dish time and time again.

This post may contain affiliate links. We may receive a commission if you click a link and purchase something that we have recommended

Pan seared boneless ribeye in a pan with butter, garlic, and herbs

Peace, family. I know I’ve mentioned this on the blog before but my husband Terrance loves steak. It’s like… an indescribable, irrational love. What does he order no matter where we go for dinner? Steak. What does he ask me to cook every birthday and holiday? Steak. What did he stand before 200 of our closest family and friends, pledging to love, honor, and protect? Steak. Ok, I may have been there too. His absolute favorite is the boneless ribeye, cooked medium rare.

Being a self-taught home cook (who respects the hell out of actual chefs), I’m always on the hunt for the very best methods and techniques. I have tons of trusted cooking mentors, many of whom I only get to speak to in my head. One of them is Samin Nosrat, the genius behind ‘Salt, Fat, Acid, Heat’ the book and Netflix series. I could gush all day, but I will simply state that I love and adore her so much and her book is never far from me, especially when I’m in the kitchen. I used a combination of methods from various trusted sources to achieve the perfect flavor, crust, and center.

How to Make the Perfect Pan Seared Boneless Ribeye

I liberally salt both sides of the steak at least an hour in advance and allow it to rest uncovered on a wire rack set in a rimmed baking tray. While, again, I do this at least an hour in advance, the longer you allow it to dry brine (up to 2-3 days) the better. This produces an exceptionally juicy, tender, flavorful steak, and here’s why:

  • Resting the steak will result in a better sear since the outer surface has the opportunity dry out.
  • The salt will penetrate the surface of the steak breaking down proteins and ensuring that the internal moisture of the steak is retained.
  • The time will allow the steak to be seasoned internally, and not just on the surface

Bringing your steak to room temperature is an important step in getting your steak to cook evenly. I allow mine to sit on a wire rack on the counter for at least two hours prior to cooking.

uncooked boneless ribeye on a wire rack

Samin suggests getting your skillet (cast iron) as hot as possible by preheating it in a 500° oven for 20 minutes. Yes, this method is going to require a bit of ventilation. Prepare for things to get a little smoky.

While the skillet is heating, I gather my other seasonings and ingredients needed:

  • black pepper
  • paprika
  • fresh rosemary sprigs
  • butter
  • garlic
  • lemon
rosemary, lemon, garlic, and butter

I keep my seasonings simple for multiple reasons. I don’t want to overpower the natural flavor of the steak, especially on more expensive cuts. I also know that I’ll baste the steak in garlic, butter, and rosemary and this will definitely add additional flavor.

After removing from the oven, I immediately place the skillet over medium-high heat and add a tablespoon of extra virgin olive oil per steak.

After 1-2 minutes, I cook the steak at about 3 ½ minutes per side, flipping only once. There are many opinions out there about how often a steak should be flipped, but this is my preferred method. I feel that handling the steak as little as possible produces the best sear for me.

Once the first side has cooked for 3 ½ minutes I flip the steak. As the other side begins to cook, I toss in a tablespoon of butter, garlic, and 2 to 3 sprigs worth of rosemary and begin basting the steak as it finishes cooking. Butter burns faster than olive oil, which is why I wait until this point to add it.

A medium rare steak is done at anywhere from 130 to 135 degrees F. A foolproof way of ensuring that your steak is the perfect temperature is to invest in a good instant read meat thermometer. I prefer to remove my steak at about 125-ish degrees F, as the internal temperate will continue to rise a few degrees as it rests.

Finally, I remove the steak from heat and allow it to rest while the residual heat dissipates. At this point, I also hit it with a squeeze of lemon juice for acid and balance. The lemon juice also enhances the flavor of the butter and rosemary baste. I rest my steak for at least 5 minutes.

The end result is a nicely seared, tender, juicy, flavorful medium-rare boneless ribeye.

I’ve been on this “date night” kick lately and I know that it’s because Valentine’s Day is on the horizon. It’s this week! So, no matter the occasion, this steak would go great with:

  • My Valentine Charcuterie Spread (as a starter)
  • Lemon Rosemary Pound Cake (for dessert)
  • Zucchini & Yellow Squash Au Gratin (as a side)

Try it out and let me know what you think!

Peace,

Adri

Can’t make this recipe right now? Pin it to your favorite Pinterest board for later!

This pan-seared boneless ribeye has a nice, crusty sear on the outside, and is tender, juicy, and perfectly cooked on the inside. Bursting with the flavors of high quality beef, lemon, rosemary, butter, and garlic, you'll certainly crave this dish time and time again
This pan-seared boneless ribeye has a nice, crusty sear on the outside, and is tender, juicy, and perfectly cooked on the inside. Bursting with the flavors of high quality beef, lemon, rosemary, butter, and garlic, you’ll certainly crave this dish time and time again
pan seared boneless ribeye with butter and herbs in a cast iron skillet
Yield: 2

Perfect Pan Seared Boneless Ribeye with Lemon, Garlic & Rosemary | Keto

Prep Time: 22 minutes
Cook Time: 7 minutes
Additional Time: 5 minutes
Total Time: 34 minutes

This pan-seared boneless ribeye has a nice, crusty sear on the outside, and is tender, juicy, and perfectly cooked on the inside. Bursting with the flavors of high quality beef, lemon, rosemary, butter, and garlic, you'll certainly crave this dish time and time again.

Ingredients

  • 1-Inch Thick Boneless Ribeye Steak - Bring to room temperature for best results
  • Kosher Salt
  • 1/2 tsp. Black Pepper, ground
  • 1/2 tsp. Smoked Paprika
  • 1 Tsp. Extra Virgin Olive Oil
  • 1/2 Tbsp. Butter
  • 2-3 garlic gloves, whole
  • 2-3 sprigs Fresh Rosemary
  • 1 Squeeze of Lemon Juice

Instructions

  1. At least one hour (but up to 3 days) in advance, liberally season both sides of each steak with kosher salt. Allow to rest uncovered in the refrigerator, preferably on a wire rack, removing two hours before cook time.
  2. Preheat oven to 500°
  3. Place cast iron skillet in oven and allow to heat for 20 minutes.
  4. While skillet is heating, season steak with the black pepper, and paprika. You can also add additional salt, if desired.
  5. Remove skillet from oven and immediately place on stove top over medium high heat.
  6. Add extra virgin olive oil to skillet and allow to heat for 1-2 minutes.
  7. Add steak to the skillet and allow to cook for 3 1/2 minutes without flipping or touching it.
  8. Flip the steak.
  9. Add butter, garlic and rosemary to the skillet and begin basting steak as it cooks for an additional 3 to 3 1/2 minutes.
  10. Remove from heat immediately and gently squeeze a portion of lemon juice onto the surface of the steak. 
  11. Allow to rest at least 5 minutes before serving.

Recommended Products

This post may contain affiliate links. We may receive a commission if you click a link and purchase something that we have recommended.

  • Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
    Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 172Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 340mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 11g
© Adri Ruff
Cuisine: American / Category: Keto Entrees

Filed Under: Keto Entrees, Keto Recipes Tagged With: beef, keto, low-carb, ribeye, steak

Adri's Secret Menu

Less searching. More eating!
Enter your email address to get easy and delicious keto & low-carb recipes delivered straight to your inbox. You'll also be the very first to receive giveaways, exclusive content, and more!
I promise to never sell or share your information.
Previous Post: « Keto Berry Smoothie Bowl
Next Post: Pancake Board / Brunch Board | Low Carb, Keto »

Reader Interactions

Trackbacks

  1. Southern Style Collard Greens with Ham Hocks | Keto, Low-Carb says:
    September 10, 2020 at 6:34 pm

    […] There’s nothing better than a savory, familiar, and comforting bowl of traditional southern style collard greens with ham hocks. Perfect for Thanksgiving, New Year’s Day, and even Sunday dinner. The best part is that they’re low-carb and keto-friendly. This makes an excellent side dish for my Perfect Pan Seared Boneless Ribeye! […]

    Reply
  2. Steak Oscar, Sous Vide | Keto, Low-Carb says:
    December 10, 2020 at 12:46 am

    […] Bring the steakhouse to your home dining room with this elegant and delicious steak oscar. Perfectly cooked filet mignon is topped with a hearty serving of crab in béarnaise sauce and pan-grilled asparagus. The fact that it’s low-carb and keto-friendly is just an added bonus. Try it out for your next special occasion. If you like this, try my Perfect Pan Seared Boneless Ribeye. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Search for a Recipe or Post!

Let’s Stay In Touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Recent Posts

  • Easy Grilled Peaches | Gluten-Free Dessert
  • Shakshuka with Turkey Sausage
  • Quick Pickled Jalapeños | Keto, Vegan, Gluten-Free
  • Sheet Pan Frittata with Winter Greens | Keto, Low-Carb
  • Pollo Guisado (Chicken Stew) – Black History Month Virtual Potluck 2023

Peace!

I’m Adri. I love developing recipes that help others adhere to their low-carb or keto lifestyle! I believe that delicious, easy and occasionally indulgent foods can align with your health goals. Thanks for visiting my blog. Get comfortable and stay a while. More About Me!

In Case You Missed It:

Featured Favorites

Creole Jambalaya | Keto, Low-Carb

Chicken Alfredo Flatbread Pizza | Keto, Low-Carb

Spicy Stuffed Tomatoes | Keto, Low-Carb

Cabbage Roll Beef Enchiladas | Keto, Low-Carb

Almond Flour Pigs in a Blanket | Keto, Low-Carb

Jicama Tortilla Tacos with Slow Cooker Pork Carnitas | Keto, Low-Carb

Healthy Chicken Lettuce Wraps | Easy, Keto, Low-Carb

Copyright © 2023 A Girl Called Adri on the Foodie Pro Theme