Downshiftology · by Lisa Bryan★ 5.0 (5)
Ribeye Steak (Pan Seared)
NUTRITION · PER SERVING18M COOK
CAL 35%·PRO 72%
CARBS 10G6% OF CAL
3G FIBER1G ADDED1G INTRINSIC4G OTHER2G TOTAL SUGAR
FAT 60G77% OF CAL
17G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pan-seared ribeye steak with a golden crust, basted with herb butter. Tender and gourmet, it delivers restaurant-quality results in under 20 minutes.
mainamericanbeef🍳 skilletgluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 (10 to 12 ounce) boneless ribeye steaks (about 1-inch thick)
- 2 tablespoons avocado oil (or other high-heat oil)
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 tablespoons butter
- 2 sprigs fresh herbs (rosemary, thyme, oregano, etc)
- 4 garlic cloves
At a glance
PER SERVING · TIME 18M
CAL 35%·PRO 72%
CARBS 10G6% OF CAL
3G FIBER1G ADDED1G INTRINSIC4G OTHER2G TOTAL SUGAR
FAT 60G77% OF CAL
17G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 8m
- Sodium
- 1465mg
- Total sugar
- 2g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 550mg
- Calcium
- 89mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1465MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.