I have been very quiet the past few weeks, but I have had the most FABULOUS few weeks so I am #SorryNotSorry. You see, I got a very lucky break a few years ago when a colleague of mine at the Fat Duck had-a-friend-that-knew-a-guy. He landed me a fab private-cheffing gig cooking for a tennis star over the Queens & Wimbledon Tournaments: WILD, I know! My first year (2017), I was terrified but embraced the challenge; the second year, I was just grateful that he booked me again. By the third year (2019), I truly felt like I was part of his team!
The highlight was when Funnyman joined me one afternoon and we threw them an awesome and authentic South African braai which has now become a tradition every year. Anyway, the team loved my ribeye and chimichurri, so I have included the recipe below which I did for them several times on his request. I hope you love it as much as they did! (The chimichurri is made in a mini food processor. Its unlikely you will use all of it over your ribeye: it yields massive flavour and a little goes a long way. Therefore, the macros have been calculated that you will only use half, leaving the remaining for use in a salad dressing or over grilled fish. Store covered in the fridge.)
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Carbs 1.5g | Fat 54g | Protein 55g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Ultimate Ribeye with Chimichurri (Keto)
For the ribeye
- 2 ribeye steaks
- salt and freshly ground black pepper
- 1/2 tsp dried oregano
- 2 TB unsalted butter, or lard
For the chimichurri
- 10 g (0.4 oz) flat leaf parsley, leaves only
- 1 TB fresh oregano, leaves only
- 2 cloves garlic, peeled and roughly chopped
- 1 TB red wine vinegar
- pinch dried chili flakes
- 50 g (1.8 oz) olive oil
- salt and freshly ground black pepper
- This dish takes 20 minutes to throw together, but you really should start the day before. Remove the ribeye from its packaging and place on a cooling rack set over a tray. Store uncovered in the fridge overnight. As Heston teaches us, "the cold, dry environment is good for this rudimentary method of dry ageing".
- Remove the steaks from the fridge 30 minutes before cooking.
- Season both sides of the steaks with salt and freshly ground black pepper. Scatter over the dried oregano and use clean hands to rub the steaks with the mixture.
- Heat the butter (or lard) in a griddle pan and fry the steaks until a dark crust forms on the outside. Be sure to flip the steaks every 20 seconds (another handy tip from HB). Cook until done to your liking, (but if you are cooking it well-done, I am not sure we can be friends.) Remove the steaks from the pan and set aside to rest.
- Use this time to throw together the chimichurri: simply add the picked leaves of parsley and fresh oregano and add to a mini food processor. Add the garlic and red wine vinegar and blitz well. Be sure to scrape down the sides of the jug. Stir in the chili flakes and olive oil and season with salt and freshly ground black pepper.
- Slice the rested ribeye into thinner strips and serve with the chimichurri (and a lovely salad on the side).
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 709Kcal / 2966kJ
See all the Beef & Lamb recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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