Keto Rib-Eye With Cauliflower Recipe

3 minute read • by Gary Appelsies 02-05-2020

Keto Ribeye with Cauliflower Recipe

Low carb rib-eye with roasted cauliflower and gorgonzola cream



PREP TIME: 20 minutes

COOK TIME: 35 minutes

TOTAL TIME: 55 minutes



NUTRITION FACTS (per serving): 

986 Calories  •  89g Total Fat

9g Carbohydrates   •  3g Fiber

6g Net Carbs  •  42g Protein


You can’t beat the flavor of a good ribeye. One of the most flavorful cuts of meat due to the fat content which gives it a rich a luxurious flavor.


Grass-fed beef might be one of the best sources of protein you can find. It includes significantly more brain boosting omega-3 fatty acids than grain-fed beef. Grass-fed is also higher in vitamin A and E and cancer-fighting antioxidants compared to grain-fed beef.


Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It is rich in antioxidants and phytonutrients that can protect against cancer.



  • 2 1½ inch-thick boneless rib-eye steaks, grass fed and pasture raised (about 8-10 ounces each)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper


Gorgonzola Cream Sauce:

  • 1 tablespoon butter
  • 1 cup heavy cream
  • 4 ounces Gorgonzola cheese
  • Salt and freshly ground black pepper


Roasted Cauliflower

  • 1 head cauliflower
  • ¼ cup Extra-virgin olive oil
  • Kosher salt and freshly ground pepper


      1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
      2. Meanwhile preheat oven to 425 degrees and heat your grill to high
      3. Cut off the cauliflower stem end and place the head cut-side down.
      4. Slice cauliflower into 1/2-inch-thick slices
      5. Arrange cauliflower on a baking sheet in a single layer.
      6. Brush with olive oil and sprinkle with salt and pepper on both sides.
      7. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes. Remove from oven when golden brown and transfer to serving platter.
      8. While cauliflower is roasting brush the steaks on both sides with oil and season liberally with salt and pepper.
      9. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
      10. Turn the steaks over and continue to grill approximately another 5 minutes for medium-rare, 7 minutes for medium and 10 minutes for medium well. Check for doneness using a meat thermometer: Medium rare an internal temperature of 135 degrees F, Medium an internal temperature of 140 degrees F, Medium well an internal temperature of 150 degrees F
      11. Transfer the steaks to a cutting board or platter, tent loosely with foil to keep warm and let rest 5 -6 minutes before slicing. While steak rests prepare Gorgonzola cream.


Gorgonzola Cream Sauce:

    1. Heat a medium size saucepan over medium heat and melt butter.
    2. Add the heavy cream and let reduce by half.
    3. Turn heat to low, add the Gorgonzola and stir until it melts.
    4. Season to taste, with salt and pepper..
    5. Pour Gorgonzola cream over cauliflower and serve with steak.


Gary Appelsies is a Board Certified Holistic Integrative Nutritionist, Natural Foods Chef, Inspirational Speaker and Author. He has an extensive knowledge in holistic nutrition, health coaching, and preventive health. Drawing on these skills and knowledge of different dietary theories, Gary is able to work with clients to help them make lifestyle changes that produce real and lasting results.


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