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Simple Ribeye Casserole
A simple keto ribeye steak casserole with zucchini and asparagus, finished with garlic, olive oil and butter, served over cauliflower rice.
Ingredients
Instructions
Season the ribeye steak and braise it over medium-high heat until well browned, about 9 minutes.
Add the zucchini and asparagus, cooking until softened, about 3 minutes.
Stir in the garlic, olive oil and butter for a final minute.
Prepare the cauliflower rice separately, steaming or sauteing until tender.
Let the steak simmer for about 11 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the cauliflower rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
