Pan-Seared Ribeye with Avocado Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Juicy ribeye steak pan-seared to perfection topped with a fresh avocado salsa for a creamy and tangy keto meal. This Mexican-inspired keto recipe (low carb), ready in about 22 minutes, pairs ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 670 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 14 oz ribeye steak
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 medium avocado
• 6 halves cherry tomatoes
• 2 tbsp finely chopped red onion
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• 1 tsp finely diced jalapeño
• 1/4 tsp for salsa salt

Instructions

1. Step 1: Pat dry 14 oz ribeye steak and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Add the ribeye to the skillet and sear for 4-5 minutes on each side for medium-rare, until a brown crust forms and internal temperature reads 130°F; rest steak for 5 minutes.
4. Step 4: While steak rests, dice 1 medium avocado and combine in a bowl with 6 halved cherry tomatoes, 2 tbsp finely chopped red onion, 1 tbsp fresh lime juice, 2 tbsp chopped cilantro, 1 tsp finely diced jalapeño, and 1/4 tsp salt; gently toss to mix.
5. Step 5: Slice the rested ribeye and spoon the avocado salsa over the top before serving.