Keto Herb Butter Steak Salad with Blue Cheese delivers a high-protein, low-carb steak dinner served over fresh greens with melting herb butter and crumbled blue cheese. This Keto Herb Butter Steak Salad with Blue Cheese gives steakhouse flavor fast and fits keto macros for easy weeknight meals.

About This Recipe

Keto Herb Butter Steak Salad with Blue Cheese turns a steakhouse dinner into a fast low-carb salad without losing richness. The formula is simple: a hot pan-seared steak, a homemade herb butter that melts on contact, crumbled blue cheese for bite, and crisp greens to balance the fat. Instead of a sugary dressing or carb-heavy sides, you rely on butter, beef juice, and blue cheese to carry flavor.

This is a “real American keto” meal because it uses everyday ingredients people already buy: butter, garlic, parsley, salad greens, and any steak cut available. The steak cooks in under ten minutes, rests briefly, and slices cleanly across the grain. Herb butter takes 20 seconds — softened butter mixed with garlic, parsley, and salt. When it hits the warm steak, it melts and creates pan-juice dressing.

Because the protein is filling and the fat is high, the salad portion stays moderate: just enough greens to add crunch without watering down the flavor. Blue cheese is optional for some, essential for others — its salt and tang cut through the butter. If you dislike blue cheese, swap in feta or goat cheese. Nothing else changes.

This works for lunch, dinner, or meal prep. Store the steak separately and reheat gently, or eat it cold — steak salads are common in American lunch culture. The macros stay tight: lots of protein, lots of fat, no sugar, no starch. You don’t need croutons, bread, or dressing packets. Just steak, butter, greens, seasoning, and cheese.

Variations are easy. Use ribeye for fat, sirloin for leaner macros, or strip steak for a balance. Add avocado for more fat or swap mixed greens for arugula if you want peppery bite. This is not a complicated salad — it’s steak with flavor support, eaten with a fork instead of on a plate with potatoes. Clean, fast, satisfying, no carb bloat.

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Why You’ll Love This Recipe

• Steakhouse flavor, low-carb format
• High-protein and high-fat
• Herb butter melts into steak
• Blue cheese adds tang and salt
• No sugary dressing needed
• Cooks in under 10 minutes
• Works hot or cold
• Easy lunch or weeknight dinner

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Ingredients

• 8 oz steak (ribeye, sirloin, or strip)
• 1 tbsp butter (for cooking)
• 1 tbsp butter (softened, for herb butter)
• 1/2 tsp garlic (minced)
• 1 tsp chopped parsley
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 cups mixed greens
• 2 tbsp crumbled blue cheese

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Instructions

1. Season the 8 oz steak with salt and pepper.
2. Heat 1 tbsp butter in a skillet over medium-high.
3. Sear steak 3–4 minutes per side to medium-rare; rest 5 minutes.
4. Mix 1 tbsp softened butter with garlic and parsley.
5. Slice steak across the grain.
6. Place 3 cups greens on a plate, top with sliced steak.
7. Add herb butter and 2 tbsp crumbled blue cheese.

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Nutrition (per serving)

• Calories: ~520
• Fat: ~42 g
• Protein: ~34 g
• Net Carbs: ~3 g

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FAQ

• Can I make this ahead for meal prep?
  Store steak and greens separately.
• Can I swap blue cheese?
  Use feta or goat cheese.
• Can I use a leaner steak?
  Sirloin works.
• Can I skip garlic?
  Yes.
• How do I add more fat?
  Add avocado.

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Variations & Substitutions

• Use ribeye for richer fat
• Swap blue cheese for feta
• Add avocado slices
• Use arugula instead of mixed greens
• Add chili flakes to the butter
• Use goat cheese for milder tang

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Serving Suggestions

• Pair with sparkling water
• Serve with bacon on the side
• Add a few cherry tomatoes
• Eat cold for lunch

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Steak & Arugula Salad with Parmesan
• Steak & Zoodles

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