Pan-Seared Ribeye with Garlic-Caper Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy ribeye steak finished with a zesty garlic-caper sauce that enhances the rich beef flavor without adding carbs. This American beef recipe (low-carb), ready in about 27 minutes, pairs ribeye steak, avocado oil, and unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

Prep: 15 min Cook: 12 min Serves 2 American cuisine 680 cal/serving
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Ingredients

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Pat the 8 ounces ribeye steaks dry with paper towels. Season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon avocado oil in a cast-iron skillet over high heat until shimmering (about 2 minutes).
  2. Step 2: Sear the steaks for 3 minutes per side for medium-rare, pressing gently with a spatula to ensure even contact. Remove from heat and rest on a plate for 5 minutes.
  3. Step 3: While steaks rest, melt 2 tablespoons unsalted butter in the same skillet over medium heat. Add 2 minced garlic cloves and 1 tablespoon capers, stirring for 60 seconds until fragrant but not browned.
  4. Step 4: Return the steaks to the skillet, coating them with the garlic-caper butter, and cook for 1 minute more. Transfer to a cutting board, slice against the grain, and drizzle with the pan sauce. Garnish with 1 tablespoon chopped fresh parsley.

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