Roasted Garlic Butter Steak
A well cooked ribeye with a tasty butter is often a simple and delicious way to not only hit your macros but have an impressive meal. Don’t just use the compound butter with steak either! It is a fantastic addition to burgers, chicken, and roasted/steamed vegetables. Here is my favorite preparation.
INGREDIENTS:
16oz Ribeye steak
One teaspoon avocado oil or beef tallow (For searing the steak if needed)
Four tablespoons room temperature butter
One full head of garlic
One teaspoon olive oil
Salt & pepper
RECIPE STEPS:
Preheat over to 400F.
Slice tip 1/4 off of garlic head to explode every clove.
Place garlic in the center of a square of aluminum foil. Drizzle on olive oil and some salt and pepper. Wrap into a pocket.
Roast garlic in the over for 45 minutes until browned and softened. Cool and squeeze garlic from the head.
Combine softened butter and 1 TBSP roasted garlic well. Add any desired additional seasoning such as salt if unsalted butter, and cracked pepper.
Chill blended butter until needed.
Prepare steak to your desired doneness, here I used the reverse sear method detailed at this link : https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html
Slice and portion steak in two, and top each warm steak portion with half of the butter.
Enjoy!
NOTE: Not a roasted garlic fan? Here are a few of my other favorite compound butter additions: (Be sure to recalculate the macros!)
Fresh garlic & parsley
Blue cheese
Citrus zest
Olives
Hot chiles
Cinnamon & your preferred sweetener
MACROS & SERVING INFO:
SERVINGS: Two (macros will vary if using a different size steak!)
CALORIES PER SERVING: 735
PROTEIN: 53g
FAT: 55g
CARBS: 2g
