Jalapeno Crusted Thick Cut Ribeye Steak | Keto | Low Carb | Cooking With Thatown2

Season the thick cut ribeye steak on all sides and edges with salt, pepper, onion powder, garlic powder, and jalapeno powder.

Heat a skillet over high heat and add olive oil and unsalted butter to raise the smoke point of the oil and add flavor.

Place the seasoned steak into the skillet and leave it alone for about 2 minutes to set and get a good sear on the bottom.

Flip the steak over and sear the other side for the same amount of time.

Add whole jalapenos to the skillet to enhance the jalapeno flavor; flip the steak every minute.

Remove the jalapenos from the skillet once they have a nice char but are not fully cooked down.

Use a meat thermometer to check the temperature of the steak; continue flipping until the middle reaches about 140-145°F.

Crush the outside layers of the steak to ensure even crusting and flavor distribution.

Cook the steak for about 8 minutes total, allowing for carryover cooking after removing it from the skillet.

Let the steak rest for about 5 minutes before slicing.

Serve the steak with grilled jalapenos around it.

Equipment Needed

Spice Level:

Dietary

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