Some nights you just want a big juicy steak! You can make this on the grill if you prefer, but I don’t have a grill so I make mine in a skillet and it comes out great. Top with Herby Butter and you have a perfect keto meal.

INGREDIENTS

FOR THE HERBY BUTTER

• 4 tablespoons butter, softened

• Pinch garlic, minced

• 2 tablespoons herbs (I use equal

• parts parsley, fresh dill, and chives)

• 1/4 teaspoon freshly squeezed

• lemon juice

• Salt and pepper

FOR THE STEAKS

• 2 (6-ounce) T-bone steaks

• 2 tablespoons extra-virgin olive oil

• or avocado oil

• Salt and pepper

DIRECTIONS

TO MAKE THE HERBY BUTTER

Using a hand mixer or food processor, mix the butter, garlic, herbs, and lemon juice. Season with salt and pepper. Mix thoroughly but don’t whip.

STEAK

1. Set your steaks on the counter for 30 minutes to bring to room temperature.

2. Preheat the skillet over high heat for 5 minutes—you want it to be searing hot.

3. Preheat your oven to 400°F.

4. While the skillet heats, rub the steak with olive oil. Season both sides with salt and pepper.

5. Add the oiled and seasoned steaks to skillet (I use a skillet large enough for both steaks) and sear for 3 minutes. Turn each steak over with tongs and sear the other side for 2 minutes.

6. If your skillet is oven safe, place 4 tablespoons butter under the steaks and put in the oven. If your skillet is not oven safe, put the butter on a baking sheet and place the steaks on top.

7. I cook my steaks for 8 minutes or until they reach about 140°F because I like my steak between medium rare and medium.

8. Pull the cooked steaks out of oven, place them on a plate, and loosely tent with aluminum foil. Allow the steaks to rest for 5 to 10 minutes.

If you love steak, here are some of my other favorites.

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