Keto Ribeye with Roasted Veg
Estimated $12.77 recipe · $6.38 per serving (US / USD)
Pan-seared ribeye with garlic butter, asparagus, and charred cherry tomatoes.
The recipe
Keto Ribeye with Roasted Veg
Pan-seared ribeye with garlic butter, asparagus, and charred cherry tomatoes.
Ingredients
- 2 ribeye steaks
- 1 bunch asparagus
- 200g cherry tomatoes
- 3 garlic cloves
- 2 tbsp butter
- Fresh rosemary
- 1 tbsp olive oil
- Salt and pepper
Estimated recipe cost
$12.77 for 2 servings · $6.38 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 2 ribeye steaksPlanning assumption · $10.00 / 454 g · Assumes 180 g per item | $7.94 |
| 1 bunch asparagusPlanning assumption · $3.00 / 454 g · Assumes 250 g per item/portion | $1.65 |
| 200g cherry tomatoesPlanning assumption · $2.97 / 255 g · Uses 200g | $2.33 |
| 3 garlic clovesRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.22 |
| 2 tbsp butterRetail benchmark · $3.06 / 454 g · Retail reference · 1 tbsp ≈ 14.2g | $0.19 |
| Fresh rosemaryPlanning assumption · $1.00 / 28 g · Unspecified amount: assumes 5 g | $0.18 |
| 1 tbsp olive oilRetail benchmark · $6.12 / 503 ml · Retail reference · 1 tbsp ≈ 15ml | $0.18 |
| Salt and pepperPlanning assumption · $0.08 / 1 portion · Unspecified amount: assumes 1 portion | $0.08 |
| Estimated total | $12.77 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Preheat oven to 200°C. Trim the woody ends from the asparagus. Halve the cherry tomatoes. Toss both with olive oil, salt, and pepper on a baking tray. Add the whole garlic cloves and rosemary sprigs.
- Roast the veg 18–20 min until the asparagus is tender and the tomatoes are collapsing.
- Take the steaks out of the fridge 10 min before cooking. Pat completely dry and season very generously with salt and pepper on all sides.
- Heat a cast iron or heavy skillet over very high heat until smoking. Add the steaks — press down lightly. Sear 2–3 min per side for medium-rare without moving them.
- Add the butter to the pan. As it foams, spoon it over the steaks repeatedly for 1 min. Squeeze a garlic clove over and add rosemary to the butter.
- Rest the steaks on a board for 5 min, then slice against the grain.
- Serve the steak alongside the roasted veg, spooning any resting juices over the top.
Recipe notes
Basting with the garlic butter in the final minute is what makes this restaurant quality.
Estimated nutrition per serving
580 kcal · 50g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.