MAKES: 2 servings · PREP TIME: 5 minutes · COOK TIME: 12 minutes
There is nothing quite like a perfectly seared rib-eye that has been basted in butter—or, in this case, butter-flavored coconut oil. Generously seasoning the steak with salt and pepper and then cooking it in a ripping-hot pan creates a beautiful crust on the outside while locking in the juices. This is hands-down my favorite way to cook a steak.
•2 (10-ounce) boneless or (16-ounce) bone-in rib-eye steaks, about 1½ inches thick
•Sea salt and ground black pepper
•2 tablespoons avocado oil or olive oil
•2 tablespoons butter-flavored coconut oil (see here)
•1 sprig fresh oregano
•1 sprig fresh rosemary
•1 sprig fresh thyme
•4 cloves garlic, smashed with the side of a knife
1. Remove the steaks from the refrigerator and allow to come to room temperature, about 30 minutes. Season generously on both sides with salt and pepper.
2. Heat the oil in a large cast-iron skillet over medium-high heat. Add the steaks and sear for 6 minutes, or until they have developed a nice crust.
3. Flip the steaks over and add the butter-flavored coconut oil, oregano, rosemary, thyme, and garlic to the pan. As the oil melts, coating the herbs and garlic, begin basting the steaks by continuously spooning the pan drippings over the top. Cook for an additional 5 minutes for medium-rare, or continue cooking to your desired level of doneness.
tip: If you do not have butter-flavored coconut oil, you can add more avocado oil to the pan.
TOTAL CARBS: 2.4g
NET CARBS: 2.1g