Rib eye steaks with chili butter (Keto)

 

Makes 4 servings

• ½ cup butter, softened
• 2 teaspoons chili powder
• 1teaspoon minced garlic
• 1 teaspoon Dijon mustard
• One-eight teaspoon ground red pepper or chipotle chile pepper
• 1 teaspoon black pepper
• Salt
• 4 rib eye steaks
• 1 tablespoon olive oil

1. Beat butter, chili powder, garlic, mustard and red pepper in medium bowl until smooth ; place mixture on sheet of waxed paper, roll mixture back and forth into 6-inch log using waxed paper.
2. If butter is too soft, refrigerate up to 30 minutes, wrap with waxed paper ; refrigerate at least 1 hour or up to 2 days.
3. Season steaks with black pepper and salt.
4. Heat oil in large cast-iron skillet over medium-high heat.
5. Add steaks ; cook 5 minutes per side or to desired doneness.
6. Slice chili butter and serve with steaks.

Per serving

• 500 calories
• 37g total fat
• 2g carbs 
• 1g net carbs
• 1g dietary fiber
• 40g protein

BON APPÉTIT