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Carnivore

Butcher's Cut Ribeye with Rich Herb Tallow Jus

A no-nonsense, deeply satisfying ribeye, expertly seared to a perfect crust and bathed in a potent pan reduction built on its own rendered fat, fragrant with fresh herbs and sharpened with a hint of acidity. This is the kind of dish you find in a hidden gem, simple in presentation but complex in flavor.

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Butcher's Cut Ribeye with Rich Herb Tallow Jus
2g
net carbs
57g
protein
90g
fat
1135
kcal
The keto read
2g net carbs per serving

A no-nonsense, deeply satisfying ribeye, expertly seared to a perfect crust and bathed in a potent pan reduction built on its own rendered fat, fragrant with fresh herbs and sharpened with a hint of acidity. This is the kind of dish you find in a hidden gem, simple in presentation but complex in flavor.

Ingredients

2 servings
Steak
Ribeye steak600 g
Sea salt5 g
Black pepper2 g
Pan Sauce
Beef tallow (optional, if needed)30 g
Shallot1 small
Garlic2 cloves
Fresh rosemary1 sprig
Fresh thyme1 sprig
Beef bone broth (allergy compliant)120 ml
Apple cider vinegar5 ml

Method

Steak
1
Pat the ribeye very dry with paper towels. Season generously all over with sea salt and freshly ground black pepper. Let it sit at room temperature for 30-60 minutes.
2
Sear the Steak: Heat a heavy-bottomed skillet (cast iron preferred) over high heat until smoking hot. Add the ribeye and sear for 3-4 minutes per side for medium-rare, or until a deep, crusty Maillard reaction is achieved. Adjust time for desired doneness. For a thicker steak, sear sides as well.
3
Rest the Steak: Remove the steak from the pan and place it on a cutting board to rest, tented loosely with foil. This is crucial for juiciness.
Pan Sauce
4
Reduce the heat to medium. If the steak rendered a lot of fat, you might not need to add extra beef tallow. If the pan is dry, add 1-2 tbsp beef tallow. Add the minced shallot and cook until softened, about 2 minutes. Add the minced garlic, chopped fresh rosemary, and picked thyme leaves, and cook for another minute until fragrant.
5
Deglaze and Finish Sauce: Pour in the beef bone broth and apple cider vinegar, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce by half, until slightly thickened. Taste and adjust seasoning if needed.
Plate
6
Slice the rested ribeye against the grain. Arrange slices on plates and spoon the rich herb tallow jus generously over the top.
The keto read

Why this lands at 2g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 57g protein and 90g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Butcher's Cut Ribeye with Rich Herb Tallow Jus keto?▾
Butcher's Cut Ribeye with Rich Herb Tallow Jus has 2g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Butcher's Cut Ribeye with Rich Herb Tallow Jus?▾
1135 calories, 57g protein, 90g fat, and 2g net carbs per serving.

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