Pan-Seared Ribeye with Garlic Butter and Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Perfectly seared ribeye steak bathed in a fragrant garlic butter sauce, paired with tender-crisp roasted asparagus for a satisfying low-carb dinner. This American keto recipe (low-carb), ready in about 40 minutes, pairs ribeye steak, olive oil, and unsalted butter for a weeknight-friendly dinner. Each serving lands at about 600 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

• 2 boneless ribeye steak, 8 oz each
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lb asparagus, trimmed

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Instructions

1. Step 1: Preheat oven to 400°F. Place 1 lb trimmed asparagus on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper; toss to coat. Roast for 12-15 minutes until crisp-tender.
2. Step 2: Season both sides of 2 boneless ribeye steaks (8 oz each) with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare, then transfer to a plate and let rest for 5 minutes.
3. Step 3: In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and 1/2 tsp dried thyme, sautéing for 1 minute until fragrant. Stir in the remaining 2 tbsp butter until melted. Pour the garlic butter over the rested steaks and serve immediately with the roasted asparagus.