Low Fiber Pan-Seared Ribeye with Herb Butter
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Learn more →Ingredients
2 servings
- 2 ribeye steaks (about 1 inch thick, 10–12 oz each), brought to room temperature
- 1 tsp fine sea salt
- 1 tbsp avocado oil or canola oil
For the herb butter
- 3 tbsp unsalted butter, softened
Ingredient noteButter is almost all fat and has no fiber, so the amount here (about 1 1/2 tablespoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely choppedIngredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
Instructions
- 1
In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, parsley, and 1/4 tsp salt. Stir until evenly mixed, then set aside at room temperature.
- 2
Pat the steaks completely dry with paper towels, then season both sides and the edges evenly with the 1 tsp sea salt.
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