Pan-Seared Ribeye Steak with Thyme Butter
Nutrition Facts
Per 320g serving
% Daily Value based on a 2000 kcal diet
Calories
930 kcal
47% DV
Total Fat
75.0g
100% DV
Total Carbohydrate
2.0g
1% DV
Protein
62.0g
100% DV
About
A large ribeye steak, likely pan-seared and basted with butter, providing high protein and very high fat with negligible carbohydrates.
Vitamins & Minerals
Vitamins
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Choline | 250.0mg | 45% | |
| Vitamin A | 55.0mcg | 6% | |
| Vitamin B1 | 0.1mg | 8% | |
| Vitamin B12 | 7.2mcg | 300% | |
| Vitamin B2 | 0.7mg | 54% | |
| Vitamin B3 | 16.5mg | 103% | |
| Vitamin B5 | 2.4mg | 48% | |
| Vitamin B6 | 1.4mg | 82% | |
| Vitamin B7 | 9.0mcg | 30% | |
| Vitamin B9 | 18.0mcg | 5% | |
| Vitamin D | 0.4mcg | 2% | |
| Vitamin E | 0.9mg | 6% | |
| Vitamin K | 2.5mcg | 2% |
Minerals
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Calcium | 45.0mg | 5% | |
| Copper | 140.0mcg | 16% | |
| Iron | 5.8mg | 32% | |
| Magnesium | 58.0mg | 14% | |
| Phosphorus | 560.0mg | 80% | |
| Potassium | 760.0mg | 16% | |
| Selenium | 58.0mcg | 105% | |
| Sodium | 620.0mg | 27% | |
| Zinc | 11.5mg | 105% |
Pan-Seared Ribeye Steak with Thyme Butter
A classic ribeye steak cooked simply with salt, black pepper, thyme, butter, and oil. This is a straightforward pan-seared steak dish that highlights the beef’s natural richness.
Ribeye beef steak, 300 g
Butter, 15 g
Cooking oil, 5 g
Thyme, 2 g
Salt, 2 g
Black pepper, 1 g
Total weight: 325 g
1. Pat the ribeye dry and season both sides with salt and black pepper.
2. Heat the cooking oil in a skillet over medium-high heat until hot.
3. Sear the steak for 2 to 4 minutes per side, depending on thickness and desired doneness.
4. Add the butter and thyme to the pan during the last minute of cooking.
5. Spoon the melted thyme butter over the steak repeatedly.
6. Remove the steak from the pan and rest for 5 minutes before serving.
Prep time: 5 minutes
Cook time: 8 to 10 minutes
Let the steak come closer to room temperature before cooking for more even results.
Resting is important to keep the juices in the meat.
Use a thermometer if possible: 50 to 52°C for rare, 54 to 57°C for medium-rare, 60 to 63°C for medium.
Ingredients
Total weight: 325 g
Instructions
Prep time and cook time
Helpful tips
KetoLow-carbGluten-free
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