Pan-Seared Garlic Butter Ribeye Steak with Avocado Salsa
Juicy ribeye steak pan-seared in garlic butter paired with a refreshing avocado salsa, combining rich flavors with keto-friendly ingredients. This american-inspired beef (keto, low-carb) ready in about 20 minutes blends ribeye steak, unsalted butter, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 700 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz ribeye steak
- 3 tbsp unsalted butter
- 3 cloves garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 medium ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
Instructions
- Step 1: Pat 12 oz ribeye steak dry with paper towels and season both sides evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
- Step 2: Heat a heavy skillet over medium-high heat until hot, then add 3 tbsp unsalted butter and 3 minced garlic cloves, cooking for 1 minute until fragrant but not browned.
- Step 3: Add the ribeye steak to the skillet and sear for 4 minutes on one side without moving, then flip and cook for another 3-4 minutes for medium-rare, spooning the garlic butter over the steak continuously.
- Step 4: Remove the steak from the pan and let it rest on a cutting board for 5 minutes to retain juices.
- Step 5: While the steak rests, combine 1 diced ripe avocado, 1/2 cup halved cherry tomatoes, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, and 1 tbsp olive oil in a bowl; mix gently to make avocado salsa.
- Step 6: Slice the steak against the grain and serve topped with the avocado salsa.
Frequently asked questions
How long does Pan-Seared Garlic Butter Ribeye Steak with Avocado Salsa take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Garlic Butter Ribeye Steak with Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Garlic Butter Ribeye Steak with Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Garlic Butter Ribeye Steak with Avocado Salsa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Garlic Butter Ribeye Steak with Avocado Salsa keto?
Yes — this recipe is tagged keto, low-carb, high-protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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