Grilled Ribeye Steak with Asparagus and Hollandaise Sauce Recipe

For the Steak:

2 ribeye steaks (about 1-inch thick)

Salt and pepper, to taste

2 tablespoons olive oil

For the Asparagus:

1 lb asparagus, trimmed

1 tablespoon olive oil

Salt and pepper, to taste

For the Keto Hollandaise Sauce:

4 tablespoons unsalted butter

2 egg yolks

1 tablespoon lemon juice

1 teaspoon Dijon mustard (optional)

Salt and cayenne pepper, to taste

Prepare the Steak:

Season the ribeye steaks generously with salt and pepper. Let them come to room temperature for about 30 minutes before grilling.

Preheat your grill to high heat. Brush the steaks with olive oil and grill for about 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steaks rest for 5 minutes after grilling.

Cook the Asparagus:

Toss the asparagus with olive oil, salt, and pepper. Grill over medium heat for 3-4 minutes, or until tender and slightly charred.

Make the Keto Hollandaise Sauce:

Melt the butter in a small saucepan over low heat.

In a blender, combine the egg yolks, lemon juice, Dijon mustard (if using), salt, and cayenne pepper. Blend for about 10 seconds.

With the blender running, slowly drizzle in the melted butter until the sauce thickens and becomes creamy.

Slice the ribeye steaks and serve with the grilled asparagus. Drizzle the keto hollandaise sauce over the steak and asparagus. Garnish with a sprinkle of cayenne pepper or fresh herbs if desired.

Enjoy this Grilled Ribeye Steak with Asparagus and Hollandaise Sauce for a truly decadent keto meal. The combination of juicy steak, crisp asparagus, and creamy sauce is sure to impress and satisfy.