Keto Ribeye Steak with Chimichurri and Green Asparagus
This keto ribeye steak combines the marbled meat with a fresh chimichurri sauce made from parsley, garlic, olive oil and white wine vinegar. Alongside, green asparagus straight from the pan. The result: 57 g protein with just 4 g net carbs - a dinner with an Argentine touch, ready in 20 minutes.
Key facts at a glance
- Preparation time: approx. 20 minutes - 8 minutes prep, 12 minutes searing. Includes 5 minutes resting time for the steak.
- Approx. 4 g net carbs and 62 g fat per serving.
- Ingredients: ribeye steak, parsley, garlic, olive oil, white wine vinegar, chili flakes, green asparagus, butter.
- Suitable as a high-protein keto dinner for special occasions or the weekend - best results when eaten fresh.
Ingredients
One serving equals one ribeye steak (250 g) with chimichurri and green asparagus - intended as a complete keto dinner.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| Ribeye steak | approx. 3 cm thick | |||
| approx. 3 cm thick | ||||
| green asparagus | - | |||
| flat-leaf parsley (fresh) | - | |||
| garlic cloves | - | |||
| extra virgin olive oil | - | |||
| white wine vinegar | approx. 1 tbsp | |||
| approx. 1 tbsp | ||||
| chili flakes | - | |||
| butter | - | |||
| salt | to taste | |||
| to taste | ||||
| pepper | to taste | |||
| to taste | ||||
Preparation
-
Prepare the chimichurri
approx. 5 minutes30 g flat-leaf parsley (fresh) 3 clove garlic cloves 40 ml extra virgin olive oil 15 ml white wine vinegar approx. 1 tbsp 1 tsp chili flakes 0.5 tsp salt to taste 0.3 tsp pepper to taste Finely chop the parsley (30 g), finely chop or press 2 garlic cloves through a press. Combine everything with olive oil (40 ml), white wine vinegar (15 ml), chili flakes (1 tsp), salt and pepper in a small bowl. Let sit for at least 10 minutes - the flavors intensify over time.
-
Sear the steak
approx. 11 minutes250 g Ribeye steak approx. 3 cm thick Preheat the grill pan over maximum heat for 2-3 minutes until very hot (no oil - ribeye has plenty of its own fat). Season the steak (250 g) generously on both sides with salt and pepper. Place in the dry, very hot pan and sear without moving for 3 minutes. Flip once and sear for another 3 minutes. For medium rare: core temperature 57-62 °C. Remove the steak from the pan and let rest on a board for 5 minutes.
-
Sear the asparagus and plate
approx. 5 minutes200 g green asparagus 15 g butter Add the butter (15 g) to the still-hot pan. Add the asparagus (200 g, peeled, woody ends removed) and sear for 3-4 minutes over medium heat until lightly browned and still firm to the bite. Slice the steak across the grain (approx. 1 cm slices). Plate the asparagus alongside and spoon the chimichurri generously over the steak.
You did it! Enjoy every delicious bite.
Which tips help with keto ribeye steak with chimichurri?
- Take the steak out of the fridge 1 hour before searing - room temperature ensures even cooking.
- Get the grill pan very hot before the steak goes in - over medium heat, no crust forms.
- Let the steak rest for 5 minutes after searing - don't slice immediately, or the juices will run out.
- Let the chimichurri sit for at least 10 minutes before serving - the flavors intensify.
- Don't sear the asparagus for too long: 3-4 minutes over medium heat is enough - it should still have a slight bite.
Why ribeye steak with chimichurri fits keto
Ribeye steak is one of the fattiest cuts of beef: the marbling provides around 18 g of fat and 27 g of protein per 100 g, which matches a favorable keto macro profile. 250 g of ribeye therefore deliver approx. 67 g protein and 45 g fat. Chimichurri is carb-free: the sauce consists of parsley (fiber, vitamin K), olive oil (monounsaturated fatty acids) and vinegar - all without carbs. Green asparagus has one of the lowest net carb values among vegetables at approx. 2.4 g per 100 g and contains folate as well as vitamin K. The butter for the asparagus adds saturated fatty acids. Overall, the serving comes to approx. 57 g protein, 62 g fat and 4 g net carbs at approx. 810 kcal.
Source: USDA FoodData Central - Beef, ribeye, raw , FDDB Nutrient Database
Ribeye marbling: why the fat in the meat is ideal for keto
The intramuscular fat deposits (marbling) in ribeye consist mainly of monounsaturated oleic acid (approx. 40 %) and saturated fatty acids (approx. 45 %). This composition resembles that of olive oil and is not classified as problematic by research. The fat melts during searing and keeps the meat juicy - which is why ribeye is more forgiving when cooked than lean cuts such as fillet, which dry out quickly.
Chimichurri as a sugar-free keto sauce
Many ready-made sauces and marinades contain hidden sugar (e.g. classic barbecue sauce: up to 15 g sugar per 30 ml). Chimichurri made from fresh ingredients contains no sugar. The parsley provides vitamin C and vitamin K, the vinegar adds fresh acidity. The sauce can be prepared fresh in 5 minutes and keeps for up to 5 days in the fridge - ideal for meal prep.
How do I serve and vary the ribeye steak?
Be sure to let the steak rest for 5 minutes after searing before slicing - otherwise the collected meat juices run out and the meat turns dry. From experience, I recommend taking the steak out of the fridge an hour before searing so it comes to room temperature - this leads to more even cooking.
Reheating and preparation
Ribeye steak tastes best fresh. Leftovers keep for 2 days in the fridge. To reheat: in the pan over low heat with a tablespoon of butter - or cold in thin slices on a salad. Chimichurri keeps for 5 days in the fridge or up to 3 months frozen.
Other cuts of meat for chimichurri
Rump steak and entrecote are more affordable alternatives with a similar fat profile. For a leaner dish: beef fillet (approx. 5 g fat/100 g) - then use more olive oil in the chimichurri to compensate for the fat deficit. Lamb chops and chicken thighs also pair excellently with chimichurri.
Nutrition values
| Nutrient | Per 100 g | Per serving | Keto classification |
|---|---|---|---|
| Calories | approx. 240 kcal | approx. 810 kcal | Full dinner; energy almost exclusively from protein and fat (ribeye marbling, olive oil, butter). |
| Full dinner; energy almost exclusively from protein and fat (ribeye marbling, olive oil, butter). | |||
| Fat | approx. 18 g | approx. 62 g | Monounsaturated fatty acids (ribeye, olive oil) dominate; saturated fatty acids from butter and ribeye round out the profile. |
| Monounsaturated fatty acids (ribeye, olive oil) dominate; saturated fatty acids from butter and ribeye round out the profile. | |||
| Net carbs | approx. 1.2 g | approx. 4 g | Very low; comes almost exclusively from asparagus and parsley - well below the ketogenic daily limit. |
| Very low; comes almost exclusively from asparagus and parsley - well below the ketogenic daily limit. | |||
| Sugar | approx. 0.3 g | approx. 1 g | Traces of natural sugar from asparagus; no added sugar. |
| Traces of natural sugar from asparagus; no added sugar. | |||
| Protein | approx. 17 g | approx. 57 g | High; ribeye steak alone (250 g) covers approx. 38 % of the recommended daily protein needs for a 75 kg person. |
| High; ribeye steak alone (250 g) covers approx. 38 % of the recommended daily protein needs for a 75 kg person. | |||
| Salt | approx. 0.2 g | approx. 0.7 g | Low; only from seasoning the steak - add more salt to taste. |
| Low; only from seasoning the steak - add more salt to taste. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Is ribeye steak suitable for keto?
Yes, ribeye is one of the best cuts of meat for keto: the marbled fat provides energy without carbs, and the protein (27 g/100 g) is very high. The marbling consists mainly of monounsaturated fatty acids - similar to olive oil.
Can I make chimichurri without parsley?
Yes: cilantro is the classic Argentine alternative and gives a more intense aroma. A blend of parsley (80 %) and fresh oregano (20 %) also works well. Important: dried herbs don't work well for chimichurri - a fresh herb base is essential for the flavor.
How do I tell the desired doneness of the steak?
With a meat thermometer: 50-54 °C = rare, 57-62 °C = medium rare (recommended for ribeye), 65-70 °C = medium. As a rule of thumb: with 3 cm thickness and a very hot pan, 3 minutes per side + 5 minutes resting yields medium rare.
Does this dish fit losing weight on keto?
It fits, but the calorie density is higher than other recipes. To cut calories, swap ribeye for rump steak (less fat) and reduce the chimichurri amount to 1 tbsp - the protein content stays similar while calories drop to approx. 620 kcal.