Keto Ribeye with Roasted Veg

• 2 ribeye steaks
• 1 bunch asparagus
• 200g cherry tomatoes
• 3 garlic cloves
• 2 tbsp butter
• Fresh rosemary
• 1 tbsp olive oil
• Salt and pepper

1. 1

   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.

2. 2

   Roast the veg 18–20 min until the asparagus is tender and the tomatoes are collapsing.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Rest the steaks on a board for 5 min, then slice against the grain.

7. 7

   Serve the steak alongside the roasted veg, spooning any resting juices over the top.