Pan-Seared Ribeye with Roasted Broccoli
Nutritional Information
A simple ribeye seared in its own fat and paired with roasted broccoli — satisfying, whole-food keto without added oils or butter.
This recipe is originally for 1 servings. How many are you cooking for today?
- 8 ozs ribeye steak (trim to preference)
- 2 cups broccoli florets
- 2 cloves garlic, thinly sliced
- 1 sprig fresh thyme
- To taste sea salt and black pepper
- 1 wedge lemon (optional, for serving)
Preheat oven to 425°F (220°C). Toss broccoli and garlic with a pinch of salt and spread on a tray. Roast 12–15 minutes until tender and charred at edges.
Bring ribeye to room temperature, season generously with salt and pepper.
Heat a cast-iron or heavy skillet over high heat. Place steak in dry pan; sear 3–4 minutes per side for medium-rare (adjust time to thickness). Allow to rest 5 minutes.
Slice steak, plate with roasted broccoli and a squeeze of lemon if desired.
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