FREE 5-Ingredient Recipe EBook
- Why You Need My Ribeye Steak Recipe
- Ingredients & Substitutions
- How To Cook Ribeye Steak
- How Long To Cook Ribeye?
- My Tips For Juicy, Tender Results
- Storage Instructions
- Serving Ideas
- More Easy Steak Recipes
- My Tools For This Recipe
- Ribeye Steak Recipe (Tender & Easy!) Recipe card
- Recipe Reviews
If you’re after the perfect ribeye steak recipe , I’ve got it! Cooking ribeye in a cast iron skillet is my favorite simple path to a juicy, flavorful result every time. This method is also a bit easier than most of my steak recipes (including sirloin steak , chuck eye steak , and filet mignon ) that use my stovetop-to-oven method. If you don’t know how to cook ribeye steak yet, or if you’ve ruined one before and don’t want to do that ever again, make this recipe with me and you’ll look like a professional chef!
Why You Need My Ribeye Steak Recipe
- Tender and juicy with a golden crust – My foolproof method has everything you want in a good steak, from a golden crust to a juicy, tender inside. It makes the perfect wow-factor steak for a special occasion!
- Time chart to avoid overcooking – With an expensive cut like this, the last thing you want is to overcook it! With my easy time and temp chart, I’ll show you how to cook ribeye to just the doneness you like.
- Fast and easy, with no oven step – A high-quality ribeye steak doesn’t need too many ingredients. The key is to cook it correctly — and quickly. For the method I use here, all you need is your stovetop and a heavy skillet!
Ingredients & Substitutions
Here I explain the best ingredients for my ribeye steak recipe, what each one does, and substitution options. For measurements, see the recipe card .
Ribeye Steaks:
- What are they? Ribeye steak, sometimes spelled rib-eye, rib eye, or simply rib steak, is an exceptionally tender, rich, and beefy cut. It comes from the rib cage of the cow, a.k.a. from the rib roast . While filet mignon is still my fave, ribeye is the cut that got me to enjoy more marbled steaks!
- Bone-in vs. boneless? Bone-in steaks are a bit more flavorful, but I prefer boneless ones and used those in this ribeye recipe, because they cook more evenly. (Meat near the bone tends to cook more slowly than the rest.) When the bone is left in and sticks out, this is called a tomahawk steak .
- Thickness is important: The best ribeyes will be at least 1 inch thick, preferably 1.5 inches thick, with a good amount of marbling. Thicker steaks are less prone to overcooking. My cook times here are based on 1.5-inch-thick steaks.
Other Ingredients:
- Seasoning – Don’t skimp on salt (I use sea salt) and pepper. Salt draws out the moisture, creating a dry brine that is then re-absorbed back into the steak to make it juicier and more tender. My rule of thumb is 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of beef. Feel free to use other seasonings, though, like my Montreal steak seasoning .
- Oil – Restaurants often use canola oil to cook their ribeye steak recipes, but I prefer less processed avocado oil , which handles the high heat well. Light olive oil works, too. Any oil is fine as long as it’s heat-safe.
- Compound Butter – I made my homemade compound butter with fresh garlic cloves, fresh parsley, rosemary, and thyme. You can use any fresh herbs you like.
How To Cook Ribeye Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Make the garlic butter. Just follow my compound butter recipe here . Freeze for 30 minutes, or chill in the refrigerator for several hours or overnight before using.
- Season the steak. Pat both sides of your ribeye steak dry with a paper towel. (This helps you get a better sear.) Season generously with salt and pepper.
- Sear the steak. Heat the oil in a cast iron skillet , until screaming hot. Move one steak to the pan. Cook for 5-6 minutes, flipping every 30 seconds with tongs , but not moving around in between.
- Add the butter. With one minute left in cooking, add the compound butter to the pan and let it melt. Spoon it over the ribeye as you finish cooking.
- Rest and serve. Remove the steak from the pan and cover with foil for 10 minutes to rest before slicing. Repeat the cooking process with the second steak. I like to serve this ribeye steak recipe with an extra tablespoon of compound butter on top.
How Long To Cook Ribeye?
For a perfect medium rare steak, I cook it for 5-6 minutes, flipping every 30 seconds, or until it reaches an internal temperature of 130 degrees F. Rest for 5 minutes to reach 135 degrees F.
For just the right doneness, I always recommend checking with a meat thermometer like this . (For many other steak recipes I prefer a probe, but since this ribeye recipe requires flipping it often, the regular kind works best here.)
If you prefer a different doneness, use my ribeye cook time chart below, for 1.5-inch-thick steaks:
| Doneness | Total Time | Internal Temperature |
|---|---|---|
| Rare | 3-4 minutes | 120 degrees F |
| Medium Rare | 5-6 minutes | 130 degrees F |
| Medium | 7-8 minutes | 140 degrees F |
| Medium Well | 9-10 minutes | 150 degrees F |
| Well Done | 11-12 minutes | 160 degrees F |
Note: The times and temperatures above are when you should remove the steak from the pan. It will rise an additional 5 degrees while resting. My times also assume that you removed the steaks from the fridge for 30 minutes before cooking (see my tips below), so it will take a bit longer if you don’t. If your steaks are only 1 inch thick, it will be 1-2 minutes faster.
My Tips For Juicy, Tender Results
- Make the compound butter ahead to save time. I usually make it the night before, so I can start cooking your ribeye steak right away the day-of. Prepping ahead also allows the flavors to develop in the butter.
- Bring your steaks to room temp if you can. It’s okay to skip this if you’re in a hurry, but it helps with even cooking. FYI, the cook time can be a bit longer if you skip this step.
- Flip the steaks frequently, but leave in one spot in between. I’ve found that when I cook steaks on the stovetop only (without an oven step), flipping every 30 seconds makes them cook more evenly than flipping just once. But, don’t move them around constantly, or they won’t get a nice sear.
- Don’t squeeze or pierce your steaks when flipping. Using a fork or squeezing the beef will make all those yummy juices run out! I prefer tongs (just use them gently to avoid pushing the juices out), but a turner also works.
- Be careful not to overcook. Use a meat thermometer and my temperature chart above for perfect results! For a juicy ribeye steak, I recommend medium doneness or less.
- Remember to rest your steaks. If you cut into them right away, all the juices will run out. Let them sit on a cutting board for 5-10 minutes to let the juices settle. And don’t rest them in the pan, or they’ll overcook!
- Slice against the grain. This helps to break apart the muscle fibers in the meat, resulting in a more tender texture that is easier to chew. I check the grain direction before I start cooking, as it’s easier to spot when the steaks are still raw.
Storage Instructions
- Store: Obviously ribeyes taste best fresh, but you can keep leftovers in an airtight container in the refrigerator for up to 3 days. They’re perfect for my steak salad !
- Reheat: I always reheat this ribeye steak recipe in the oven at 250–300 degrees F, with some broth to keep it juicy. For more details on the method, check my instructions for reheating filet mignon or reverse sear steak , as it will be the same.
- Freeze: You can freeze cooked steak for up to 3 months, or raw steak for up to 1 year. I vacuum seal it to prevent freezer burn. Thaw overnight in the fridge.
Serving Ideas
Now that you know how to make the perfect ribeye, the next question is what to make with it. Here are my favorite side dish recipes to go with it:
- Veggies – I usually have compound butter left over, so I wipe down the pan and use the rest to saute asparagus (shown in photo above), saute broccoli , or saute zucchini . You can also just roast vegetables in the oven while you cook the steaks. For classic steakhouse sides, try my creamy spinach , sauteed mushrooms , or roasted green beans .
- Potatoes – For my plate above, I used my air fryer potatoes recipe with baby potatoes. You can also opt for steak fries , roasted potatoes , or lighter mashed sweet potatoes or mashed cauliflower .
- Sauces – I think this ribeye steak recipe tastes flavorful all on its own, but you can add a drizzle of chimichurri sauce , blue cheese sauce , or simply extra compound butter.
- Salads – I like a spring mix salad , wedge salad (your typical steakhouse pairing), or Caprese salad to balance out the rich ribeye steak.
- Breakfast – If you want to get fancy for breakfast, make my steak and eggs !
More Easy Steak Recipes
If you like my ribeye steak recipe, you may enjoy some of my other ways to cook steak:
My Tools For This Recipe
- Cast Iron Pan – Ribeye in cast iron tastes the best, and this is my favorite pan for it. It gets hot enough to sear the exterior and evenly enough to avoid any overcooked spots.
- Meat Thermometer – I use this to make sure my steak is done just right.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 2 12-oz Ribeye steaks (~1.5 inches thick) ▢
- 1/2 tbsp Sea salt ▢
- 3/4 tsp Black pepper ▢
- 2 tbsp Avocado oil ▢
- 1/2 recipe Compound butter (1/4 cup; I made it with parsley, rosemary, and thyme this time) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Make the compound butter according to the instructions here . Freeze for 30 minutes , or chill in the refrigerator for several hours or overnight before using.
- Pat both sides of the ribeye dry. Season with salt and pepper. If you have time, let the steak sit at room temperature for 30 minutes, which will help with more even cooking. (It’s okay to skip this if needed.)
- Add oil to a cast iron skillet and preheat to 450 degrees F (232 degrees C; on most stoves, this is medium high heat). The oil should be just barely smoking.
- For medium-rare steak, set a timer for 5 minutes . Move one of the steaks to the pan. Cook the ribeye for 5-6 minutes , flipping every 30 seconds but not moving around in between. With one minute left in cooking, add a pat (~1 tablespoon) of the compound butter to the pan and spoon over steak. If you want a different level of doneness, aim for about 3-4 minutes for rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done. The final internal temperature should be 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, or 160 degrees for well done (internal temperature will rise an additional 5 degrees when resting in step 5).
- Once the steak is done, remove from the pan to prevent overcooking, and cover with aluminum foil for 10 minutes to rest before cutting.
- Repeat steps 4-5 with the other ribeye steak.
- Serve each steak with an additional tablespoon of compound butter on top.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 12-oz ribeye steak
- Tips: See the details in the post above! I’ve got tips to help you get a perfect ribeye every time — juicy and tender, not dry. I also made a time and temperature chart, so you never have to overcook it again.
- Store: 3 days in the fridge.
- Reheat: Place in a baking dish with a little broth, cover with foil, and pop in the oven at 250-300 degrees F. This will keep your ribeye juicy!
- Freeze: Up to 3 months after cooking, or 12 months when raw. But let’s be real, ribeye steak recipes taste best fresh!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Ribeye Steak Recipe
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Ribeye Steak Recipe (Tender & Easy!)
Cooking a perfect ribeye at home is surprisingly easy! My ribeye steak recipe comes out juicy, tender, and flavorful every time.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/ribeye-steak/
Ingredients
- 2 12-oz Ribeye steaks (~1.5 inches thick)
- 1/2 tbsp Sea salt
- 3/4 tsp Black pepper
- 2 tbsp Avocado oil
- 1/2 recipe Compound butter (1/4 cup; I made it with parsley, rosemary, and thyme this time)
Instructions
- Make the compound butter according to the instructions here . Freeze for 30 minutes , or chill in the refrigerator for several hours or overnight before using.
- Pat both sides of the ribeye dry. Season with salt and pepper. If you have time, let the steak sit at room temperature for 30 minutes, which will help with more even cooking. (It’s okay to skip this if needed.)
- Add oil to a cast iron skillet and preheat to 450 degrees F (232 degrees C; on most stoves, this is medium high heat). The oil should be just barely smoking.
- For medium-rare steak, set a timer for 5 minutes . Move one of the steaks to the pan. Cook the ribeye for 5-6 minutes , flipping every 30 seconds but not moving around in between. With one minute left in cooking, add a pat (~1 tablespoon) of the compound butter to the pan and spoon over steak. If you want a different level of doneness, aim for about 3-4 minutes for rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done. The final internal temperature should be 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, or 160 degrees for well done (internal temperature will rise an additional 5 degrees when resting in step 5).
- Once the steak is done, remove from the pan to prevent overcooking, and cover with aluminum foil for 10 minutes to rest before cutting.
- Repeat steps 4-5 with the other ribeye steak.
- Serve each steak with an additional tablespoon of compound butter on top.
Maya’s Recipe Notes
Serving size: 1/2 12-oz ribeye steak
- Tips: See the details in the post above! I’ve got tips to help you get a perfect ribeye every time – juicy and tender, not dry. I also made a time and temperature chart, so you never have to overcook it again.
- Store: 3 days in the fridge.
- Reheat: Place in a baking dish with a little broth, cover with foil, and pop in the oven at 250-300 degrees F. This will keep your ribeye juicy!
- Freeze: Up to 3 months after cooking, or 12 months when raw. But let’s be real, ribeye steak recipes taste best fresh!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
