Easy Meal Prep Butter Ribeye Steak for Less
If you think a well-cooked ribeye is only for restaurant budgets or special occasions, let me show you how to turn it into the most practical, cost-effective meal prep of your week. This Ribeye Steak Cooked in Butter is entirely zero carbs, and I’ve cracked the code on making it work for batch cooking without sacrificing that glorious, juicy texture.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 8–12 minutes (depending on thickness and doneness)
- Total Time: 20 minutes (plus 10 minutes resting)
- Servings: 4 (easily scaled for batch prep)
- Difficulty: Easy
Why You’ll Love This Ribeye Steak Cooked in Butter (Zero Carbs)
- Budget-Friendly Batch Cooking: By buying a whole ribeye roast on sale and portioning it yourself, you cut the cost per serving by nearly half compared to pre-cut steaks. This recipe is designed for making four servings at once.
- Zero Carbs, Maximum Flavour: There are no hidden sugars or starches here. The butter basting creates a rich, savoury crust that keeps every bite satisfying without any fillers.
- Reheats Like a Dream: Most leftover steak turns tough and dry. My method, which includes a specific chilling and reheating technique, keeps the meat tender and pink even on day three.
- Fast Enough for a Weeknight, Impressive Enough for Guests: I’ve been making this for over 6 years, and it never disappoints. You can have dinner on the table in under 25 minutes, yet it looks like you’ve been slaving away for hours.
- Naturally Keto and Low-Carb Friendly: With zero carbohydrates and a high healthy fat content from the butter, this meal fits perfectly into a ketogenic or low-carb lifestyle without any special ingredients.
Ingredients You’ll Need
- 1 kg boneless ribeye roast (or 4 individual ribeye steaks, about 250g each)
- 2 tablespoons (30ml) avocado oil or other high-smoke-point oil
- 60g unsalted butter (cold, cut into 4 equal slices)
- 4 cloves garlic, smashed with the flat of your knife
- 4 sprigs fresh thyme or rosemary
- 2 teaspoons flaky sea salt (such as Maldon)
- 1 teaspoon freshly cracked black pepper
- Optional: 1 tablespoon (15ml) beef stock (for deglazing the pan)
Tip: To keep the cost per serving under £5.00, look for a whole ribeye roast at your local butcher or supermarket when it’s on offer. Slice it yourself into steaks at least 2.5cm thick — this gives you better control over portion sizes and saves a significant amount of money.
How to Make Ribeye Steak Cooked in Butter (Zero Carbs)
- Prepare and season the steaks. About 30 minutes before cooking, take your steaks out of the fridge and let them come up to room temperature on a plate. Pat them thoroughly dry with kitchen paper — this is essential. Season generously on all sides with the flaky salt and black pepper. The surface should look speckled and feel slightly tacky, not wet.
- Heat the pan until it’s smoking. Place a heavy-based frying pan or cast-iron skillet over high heat for a full 3–4 minutes. Add the avocado oil and swirl to coat the base. The oil should be shimmering and just beginning to send up wisps of smoke — this is your cue that the pan is ready.
- Sear the first side. Carefully lay the steaks into the hot pan, making sure they aren’t touching each other. You should hear a loud, aggressive sizzle immediately. Leave them undisturbed for 3–4 minutes. The bottom edge will turn a deep mahogany brown, and the steak will release easily from the pan when it’s ready to flip.
- Flip and add the butter. Using tongs, flip each steak over. The cooked side should be a rich, crusty brown with visible charred specks. Immediately reduce the heat to medium-low. Add the butter slices, smashed garlic, and herb sprigs to the pan. As the butter melts, it will foam and turn a light hazelnut colour.
- Baste the steaks. Tilt the pan slightly so the butter pools at one edge. Using a large spoon, continuously scoop the foaming butter over the tops of the steaks. Do this for 2–3 minutes. The butter will become fragrant and smell nutty, and the garlic will soften and turn golden. The steaks should feel springy when pressed with a finger — this indicates medium-rare.
- Check the internal temperature. Insert a meat thermometer into the thickest part of a steak. For medium-rare, you’re looking for 52°C. For medium, aim for 57°C. The temperature will rise by about 3°C during resting, so remove the steaks from the pan a few degrees below your target.
- Rest the steaks. Transfer the steaks to a clean cutting board or plate. Pour the pan juices and any remaining butter over the top. Loosely tent with foil and let them rest for a full 10 minutes. Do not skip this — the juices need time to redistribute evenly through the meat, or they will run out onto the plate as soon as you cut into them.
- Slice and serve (or prep for storage). For immediate serving, slice against the grain into 1cm thick strips. The interior should be a uniform rosy pink from edge to edge. For meal prep, let the whole steaks cool completely at room temperature (about 30 minutes) before wrapping.
Tips From My Kitchen
- Dry the steaks thoroughly before seasoning. Moisture is the enemy of a good crust. If the surface is wet, the steak will steam rather than sear, and you’ll end up with a grey, sad exterior. I pat mine dry with paper towels, then let them sit uncovered in the fridge for an hour if I have time — this dries the surface even further.
- Use cold butter for basting. Adding cold butter to the hot pan creates a more dramatic foam, which helps the butter brown evenly without burning. If the butter starts to turn dark brown or smell acrid, the pan is too hot — lift it off the heat for a few seconds to cool it down.
- Don’t overcrowd the pan. If you’re cooking four steaks, do them in two batches or use two pans. When the pan is overcrowded, the temperature drops rapidly, and the steaks will boil in their own juices instead of searing. A good sear requires space and consistent heat.
- Rest the steaks on a wire rack if possible. Placing the rested steaks on a wire rack set over a baking tray allows air to circulate all around, preventing the bottom from going soggy in the pooled juices. This is especially important if you’re prepping multiple steaks for the week.
- Save the browned butter and garlic. After cooking, don’t throw away the butter in the pan. Pour it into a small jar and refrigerate it. That garlic-herb butter is incredible stirred into cauliflower mash or drizzled over steamed green beans for a zero-carb side dish later in the week.
Equipment You’ll Need
- Grill or grill pan (a cast-iron skillet works best for even heat distribution)
- Meat thermometer (a digital instant-read one is most reliable)
- Tongs (long-handled ones keep your hands safe from splattering butter)
- Basting brush (optional, but useful if you prefer brushing butter over spooning)
- Cutting board with a deep juice groove
- Sharp chef’s knife for slicing
Common Mistakes to Avoid
- Overcrowding the pan: When steaks are crammed together, they release moisture and lower the pan’s temperature. This leads to steaming rather than searing. Cook in batches, and allow the pan to come back up to temperature for 2 minutes between batches.
- Wrong temperature: Starting with a pan that isn’t hot enough will result in a pale, leathery crust. Conversely, keeping the heat too high after adding the butter will burn the dairy solids. Use a high heat for the initial sear, then drop to medium-low for basting.
- Skipping the rest time: Cutting into a steak straight from the pan releases all the internal juices onto the board, leaving the meat dry and flavourless. A 10-minute rest is non-negotiable for retaining moisture, especially when you plan to reheat the steak later.
What to Serve With Ribeye Steak Cooked in Butter (Zero Carbs)
- A crisp green salad with a simple vinaigrette made from olive oil and lemon juice
- Steamed asparagus or tenderstem broccoli drizzled with extra browned butter
- Cauliflower mash whipped with cream cheese and chives
- Roasted mushrooms and shallots cooked in the same pan after the steaks
Still hungry for ideas? You might also love Garlic Butter Steak Bites Creamy Parmesan Pasta, Garlic Butter Steak Bites With Creamy Pasta from our sister kitchens.
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Absolutely, though the cooking time will vary. Sirloin or rump steak are leaner and will cook faster, so check the temperature a minute or two earlier. Ribeye is ideal because its higher fat content keeps it juicy during reheating, making it the best choice for meal prep.
How do I store and reheat the leftover ribeye steak?
Let the steaks cool completely, then wrap each one tightly in cling film or place them in an airtight container. They will keep in the fridge for up to 4 days. To reheat, place the steak in a covered pan over low heat with a tablespoon of water or beef stock for 3–4 minutes, flipping once. This gentle steaming method brings the steak back to warmth without drying it out or overcooking the centre.
Can I freeze the cooked steaks for later?
Yes, freezing works well for this recipe. Wrap each cooled steak individually in cling film, then place them inside a freezer-safe bag. They will keep for up to 3 months. Thaw overnight in the fridge before reheating using the low-heat method described above.
How do I know when the steak is done without a thermometer?
You can use the finger test: press the centre of the steak with your index finger. For rare, it feels like the fleshy part of your palm just below your thumb when your hand is relaxed. For medium-rare, it feels like the same spot when you gently touch your thumb and index finger together. For medium, touch your thumb and middle finger together. It takes some practice, but a thermometer is far more reliable, especially when batch cooking.
Is the garlic and herb butter suitable for other dishes?
Definitely. The leftover browned butter, infused with garlic and thyme, is a fantastic finishing fat. Stir it into roasted vegetables, spoon it over grilled chicken, or use it to fry eggs the next morning. It adds a deep, savoury flavour to almost any savoury dish and keeps in the fridge for up to a week.
Ribeye Steak Cooked in Butter (Zero Carbs)
Perfectly seared ribeye steaks finished with a butter, garlic, and herb baste for a rich, nutty flavor and a crisp crust. This zero-carb recipe delivers a restaurant-quality steak at home.
Ingredients
Method
- Prepare and season the steaks. About 30 minutes before cooking, take your steaks out of the fridge and let them come up to room temperature on a plate. Pat them thoroughly dry with kitchen paper — this is essential. Season generously on all sides with the flaky salt and black pepper. The surface should look speckled and feel slightly tacky, not wet.
- Heat the pan until it’s smoking. Place a heavy-based frying pan or cast-iron skillet over high heat for a full 3–4 minutes. Add the avocado oil and swirl to coat the base. The oil should be shimmering and just beginning to send up wisps of smoke — this is your cue that the pan is ready.
- Sear the first side. Carefully lay the steaks into the hot pan, making sure they aren’t touching each other. You should hear a loud, aggressive sizzle immediately. Leave them undisturbed for 3–4 minutes. The bottom edge will turn a deep mahogany brown, and the steak will release easily from the pan when it’s ready to flip.
- Flip and add the butter. Using tongs, flip each steak over. The cooked side should be a rich, crusty brown with visible charred specks. Immediately reduce the heat to medium-low. Add the butter slices, smashed garlic, and herb sprigs to the pan. As the butter melts, it will foam and turn a light hazelnut colour.
- Baste the steaks. Tilt the pan slightly so the butter pools at one edge. Using a large spoon, continuously scoop the foaming butter over the tops of the steaks. Do this for 2–3 minutes. The butter will become fragrant and smell nutty, and the garlic will soften and turn golden. The steaks should feel springy when pressed with a finger — this indicates medium-rare.
- Check the internal temperature. Insert a meat thermometer into the thickest part of a steak. For medium-rare, you’re looking for 52°C. For medium, aim for 57°C. The temperature will rise by about 3°C during resting, so remove the steaks from the pan a few degrees below your target.
- Rest the steaks. Transfer the steaks to a clean cutting board or plate. Pour the pan juices and any remaining butter over the top. Loosely tent with foil and let them rest for a full 10 minutes. Do not skip this — the juices need time to redistribute evenly through the meat, or they will run out onto the plate as soon as you cut into them.
- Slice and serve (or prep for storage). For immediate serving, slice against the grain into 1cm thick strips. The interior should be a uniform rosy pink from edge to edge. For meal prep, let the whole steaks cool completely at room temperature (about 30 minutes) before wrapping.
Notes
For best results, let steaks come to room temperature before cooking and rest for a full 10 minutes after searing. The optional beef stock can be used to deglaze the pan for a quick sauce.
I’d love to hear how you get on with this budget-friendly batch cook. If you’re looking for more zero-carb meal prep ideas, you might enjoy my Budget Meal Prep Greek Turkey Burgers With Cucumber Salad or the Budget Friendly Crustless Spinach And Feta Quiche Meal Prep. Drop a comment below and let me know your favourite way to reheat a steak — I’m always curious to hear new tricks.
