933 g (33 oz) ribeye steak (155 g or 5 ½ oz per serving)

20 g (2 tbsp) garlic – cut into thin slices

50 g (1/4 cup) grapeseed oil

28 g (2 tbsp) butter

6 g (1 tsp) salt

1 g (1 tsp) black pepper

60 g (1/4 cup) Keto Teriyaki Sauce

1. Combine the teriyaki sauce and glaze in a cup and stir well. Set aside
2. Take your room temperature steaks and apply pepper and salt to both sides. Set aside
3. Take a large skillet and heat over medium high temperature. Add the grapeseed oil and butter and stir to coat the entire bottom of the pan
4. Add the garlic to the pan and fry to a light golden and crispy state. Scoop the garlic out of the oil and place into a small dish. Set aside
5. Lay the steaks onto the surface of the frying pan and sear the meat to a golden brown, then with your tongs turn and sear the other side
6. Turn the heat down to medium, and pour half of the teriyaki over the steaks. Flip the steaks and apply the rest of the teriyaki sauce
7. Fry until your steaks are the level of doneness that you like: rare, medium-rare or medium
8. Remove from pan and place on a plate to rest for at least 10 minutes before cutting into 1.5 cm or about 1/2 inch strips