Garlic Butter Ribeye with Rosemary Mushrooms: The Ultimate Keto Indulgence

If keto had a crown jewel, it would surely be a thick, sizzling ribeye. This cut is a carnivore’s dream, heavily marbled with fat that translates into flavour and energy, all while staying true to keto’s macronutrient commandments. Add a generous slather of garlic butter and a side of rosemary-kissed mushrooms, and you have a dish that feels decadent enough for date night yet metabolic enough to keep you in fat-burning ketosis.

The science is simple. A ketogenic diet shifts your body into ketosis, where fat becomes your primary energy source instead of glucose. Ribeye, with its high fat-to-protein ratio, is practically designed for this metabolic state (Westman et al., 2018). Pairing it with butter adds even more ketone-friendly fuel, while mushrooms bring minerals like selenium and potassium that support electrolyte balance… crucial since keto tends to flush sodium and water from the body (Paoli et al., 2013).

So, yes, you get to eat steak slathered in butter and call it “dieting.” This is one of those rare instances where science and pleasure shake hands.

Ingredients

(Serves 2)

• 2 ribeye steaks, bone-in or boneless, 300 g each (10.5 oz)

• 3 tbsp unsalted butter (45 g / 1.6 oz), softened

• 3 cloves garlic, finely minced

• 1 tbsp fresh rosemary, chopped (3 g / 0.1 oz)

• 250 g (9 oz) chestnut mushrooms, sliced

• 2 tbsp olive oil (30 ml / 1 fl oz)

• Sea salt, to taste

• Freshly ground black pepper, to taste

Method

1. Prepare the garlic butter: In a small bowl, mix the softened butter with minced garlic and chopped rosemary. Cover and refrigerate until needed.

2. Season the steaks: Pat the ribeyes dry with kitchen paper. Season generously with salt and freshly ground black pepper on both sides.

3. Cook the steaks: Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering. Place the steaks in the pan and cook for 3–4 minutes per side for medium-rare, adjusting timing based on thickness and desired doneness.

4. Rest the steaks: Transfer steaks to a plate and tent loosely with foil. Rest for 5 minutes to allow juices to redistribute.

5. Cook the mushrooms: In the same pan, add another tbsp olive oil. Toss in the sliced mushrooms, season with salt, and sauté for 5–6 minutes until golden.

6. Finish with garlic butter: Place the rested steaks on plates, top each with a generous dollop of garlic rosemary butter, and spoon the mushrooms alongside. The butter will melt luxuriously into the steak’s surface.

Nutritional Information

(per serving)

• Calories: 820 kcal

• Protein: 54 g

• Fat: 68 g

• Carbohydrates: 3 g

• Fibre: 1 g

• Net Carbs: 2 g

Why It Fits the Keto Diet

Ribeye is practically a keto mascot: its marbling ensures both satiety and a slow release of energy through dietary fats. The butter increases ketone production while providing fat-soluble vitamins A, D, E, and K. Mushrooms, although modest in carbs, bring in fibre and micronutrients without jeopardising ketosis. This combination keeps carbs negligible while delivering optimal fat-to-protein ratios.

Studies confirm that diets high in fat and low in carbohydrates can improve insulin sensitivity and metabolic markers while supporting weight loss and satiety (Paoli et al., 2013; Westman et al., 2018). You are not just indulging, you are metabolically engineering.

Serving and Plating Suggestions

Serve the ribeye on a warmed white plate with mushrooms artfully scattered around. A sprig of rosemary and a final drizzle of pan juices elevate presentation. For variation, pair with a side of creamed spinach or cauliflower mash for a full steakhouse-style keto feast.

Variations

• Swap ribeye for striploin or porterhouse if preferred.

• Add a splash of red wine vinegar to the mushrooms for extra brightness.

• Infuse the butter with thyme instead of rosemary for a gentler herbal note.

References

• Paoli A, Rubini A, Volek JS, Grimaldi KA. Beyond weight loss: a review of the therapeutic uses of very-low-carbohydrate (ketogenic) diets. Eur J Clin Nutr. 2013;67(8):789–796.

• Westman EC, Yancy WS, Mavropoulos JC, Marquart M, McDuffie JR. The effect of a low-carbohydrate, ketogenic diet versus a low-glycemic index diet on glycemic control in type 2 diabetes mellitus. Nutr Metab (Lond). 2008;5:36.

Artistic interpretation - details may differ from the actual.