Main meal
Ribeye with green peppercorn sauce
The highest-calorie dish here and the one to reach for on a day the numbers have room — the sauce is built in the pan the steak just left.
3gnet carbs
52gfat
44gprotein
656kcal
Per serving25 minServes 2
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Ingredients
For the whole dish · serves 2
- Ribeye steak1 lb
- Heavy cream3½ fl oz
- Green peppercorns in brine¼ oz
- Beef stock2 fl oz
- Butter1 oz
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Korean-style sesame spinach
+3g net · 95 kcal · 10 min · together 6g net, 751 kcal
Method
7 steps · 25 minutes
- Take the steaks out of the fridge 30 minutes ahead. A cold ribeye grays through the middle before the crust forms.
- Dry them hard and salt them just before cooking.
- Get a heavy pan smoking. Lay the steaks in and leave them 3 minutes, then turn and give them 3 more for medium-rare on a thick cut.
- Stand each steak on its fat edge for 30 seconds to render it — this is the best part of a ribeye and most people cook it gray.
- Rest the steaks on a warm plate while you make the sauce; the juices that run out go into it.
- Add the butter and drained peppercorns to the pan, crush half of them with a spoon, then pour in the stock and let it reduce by half.
- Stir in the cream, simmer 2 minutes until it coats a spoon, tip in the resting juices and pour it over the sliced steak.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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