Delmonico rib eye steaks w/ parmesan crust (recipe)

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Delmonico rib eye steaks w/ parmesan crust (recipe)
NameDelmonico (rib eye) steaks w/ parmesan crust
IngredientsGarlic cloves Olive oil Kosher salt Rosemary Olive oil Parmesan cheese
Cooktime (in hours)0.25
Preptime (in hours)0.166666667
Totaltime (in hours)0.416666667
Keto friendlinessKeto friendly
Calories358.6
Fat32.1
Protein13.5
Carbohydrate4.8
Fiber0.3
Net carbohydrates4.5
Sugar0.4
Saturated fat8.9
Cholesterol (mg)29.3
Sodium584.7
Servings6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Delmonico rib eye steaks w/ parmesan crust (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Delmonico rib eye steaks w/ parmesan crust (recipe)


  1. Starting in a cold pan, add peeled garlic cloves and oil. Slowly bring the temperature of the oil up to medium low (do not jack up the heat, gentle roasting in oil is the goal).
  2. Stir garlic once or twice to ensure even browning. When all the cloves are evenly golden, remove them from the oil (You can re-use the oil in cooking other dishes).
  3. Smash garlic and the salt with the back of a fork until a paste forms. (there should be a few small pieces left) Add rosemary to garlic paste and mash that in as well.
  4. Preheat grill to high.
  5. Smear the remaining olive oil over the steaks and massage in the salt and pepper.
  6. Grill steaks approximately 3 1/2 minutes per side. Remove from grill and coat with the garlic paste, then press parmesan cheese into the garlic paste.
  7. Return to the grill for about 1-1/2 minutes per side again, to finish cooking meat to Med/Med-Rare and brown the parmesan crust.
  8. Allow meat to rest about 5 minutes before cutting.

    Food tags
    Meat,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:25M

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Contributors: Prab R. Tumpati, MD