Pan-fried steak, garlic butter and capers

A simple, indulgent steak, seasoned with an aromatic garlic-caper butter that adds acidity and richness — perfect for a friendly keto dinner.

Ingredients

2 steaks (rib steak or sirloin steak, 200–250g each)

50g softened butter

2 cloves of crushed garlic

1 tablespoon drained capers

1 tablespoon chopped parsley

Salt and pepper from the mill

1 tablespoon of olive oil

Instructions

1. Generously salt the steaks and leave to rest for 20–30 minutes at room temperature for more even cooking (time depending on initial temperature).
2. Preheat a cast iron skillet over high heat with 1 tablespoon of olive oil until lightly smoking to ensure a nice sear.
3. Dry the surface of the steaks with absorbent paper, then sear each steak for 3–4 minutes on each side for rare/rare doneness (adjust according to thickness and desired doneness). During the last minute, lower the heat slightly and baste the meat with the juices if desired.
4. Remove the steaks and let rest on a board for 5–8 minutes under foil to redistribute the juices.
5. Prepare the compound butter: mix the softened butter with the crushed garlic, chopped capers and parsley; taste and adjust seasoning.
6. Serve: place a knob of caper butter on each hot steak so that it melts, then serve immediately with sautéed vegetables or cauliflower puree.

Variants

• Herb butter: add tarragon and chives to the butter.
• Lemon steak: add a little lemon zest to the butter for extra freshness.
• Mushroom version: add a pan of mushrooms to the bottom of the pan before serving.

Tips

• Let the meat rest after cooking for redistributed juices.
• Use a hot pan for a nice crust.
• Prepare the compound butter in advance and keep it cool.

FAQ