Ingredients

Scale

(Serves 2–4)

Steak & seasoning:

2 (12–16 oz) ribeye, New York strip, or sirloin steaks (1½–2″ thick—you love rich cuts!)
1 tbsp olive oil or avocado oil
Longhorn-style dry rub (sugar-free!):
- 1 tsp kosher salt (use reduced-sodium—you love low-sodium!)
- 1 tsp black pepper
- 1 tsp garlic powder (you love garlic!)
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Optional: ¼ tsp cayenne (you love spicy!)

Garlic-herb butter finish:

3 tbsp unsalted butter, softened (you love buttery richness!)
1 garlic clove, minced
1 tsp fresh parsley or chives, chopped
½ tsp fresh thyme or rosemary
Pinch of lemon zest (brightens richness—you love citrus!)

Optional sides (low-carb!):

Grilled asparagus or green beans
Cauliflower mash or roasted radishes
Sautéed mushrooms

Instructions

1. Prep steak:

Pat steaks very dry with paper towels (key for a great sear!).
Let sit at room temperature 20–30 minutes before cooking.

2. Season:

Mix all dry rub ingredients. Rub generously onto both sides of steaks.

3. Sear:

Heat oil in cast-iron skillet or grill pan over high heat until smoking.
Add steaks; sear 4–5 minutes undisturbed for a deep crust. Flip; sear other side 3–4 minutes.

4. Finish to temp:

Reduce heat to medium. Cook to desired doneness:

Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C) ← chef’s recommendation!
Medium: 140–145°F (60–63°C)
→ Use a meat thermometer for accuracy!

5. Rest & butter:

Transfer steaks to plate; tent loosely with foil. Rest 5–10 minutes (juices redistribute = ultra-tender!).
Meanwhile, mix softened butter with garlic, herbs, and lemon zest.
Top each steak with a generous pat of garlic-herb butter; let melt over warm meat.

6. Serve:

Slice against the grain. Serve with optional low-carb sides.

💡 Pro Tips for Perfection:
✅ Dry surface + high heat = restaurant-quality crust—don’t skip patting dry!
✅ Resting is non-negotiable—prevents dry, tough steak.
✅ Low-sodium mastery (you love this!):
→ Use ½ tsp reduced-sodium salt + boost flavor with extra garlic, herbs, and black pepper
→ Finish with lemon zest for brightness without sodium
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Net carbs: 1g per serving
✅ Low-carb/keto option (you love this!):
→ Already compliant! <2g net carbs/serving
→ High-protein: 50g+ per steak
✅ Make ahead:
→ Dry rub keeps 3 months in jar
→ Garlic-herb butter freezes 3 months

Grill Option:

→ Preheat grill to high heat (450–500°F / 230–260°C).
→ Sear steaks 4–5 min per side; move to cooler zone to finish to temp.
→ Same rest + butter finish!

Storage & Serving Ideas

→ Best served fresh | Fridge life: 3 days (reheat gently in skillet)
→ Serving ideas:
→ With cauliflower mash and garlic green beans
→ Over a crisp wedge salad with blue cheese
→ For date night or celebratory dinner

Prep Time & Nutrition (per steak, 12 oz ribeye):