Pan-Seared Ribeye with Avocado Salsa

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 keto recipe (low carb), ready in about 22 minutes, pairs ribeye steak, salt, and 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 "Build a week of meals around this recipe" 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

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.