Low Carb Strip Steak with Salt-and-Pepper Crust Recipe
Prep Time
9 minutes
Total Time
55 minutes
Yield
4
servings
Ingredients
- 2 teaspoons flaky sea salt
- 2 teaspoons black pepper (coarsely crushed)
- 1¼ pound boneless beef strip steak (2 inches thick)
- 1 tablespoon olive oil
Nutrition Info Per Serving
Serving Size
5 fluid ounce
Carbohydrates
1
g
Protein
29
g
Fat
23
g
Calories
332
You looked for the top steak dinner recipe, and now you're here. Great! Eat just one bite of this keto recipe for strip steak with salt-and-pepper crust, and you will wonder how so much mouthwatering flavor can be loaded into a single dish without spoiling your metabolic health. Best of all, this low carb strip steak with salt-and-pepper crust recipe is so easy to prepare, a novice could prepare it. Ready to make the best low carb strip steak with salt-and-pepper crust you've enjoyed in your life? Read on!
Instructions
- In a small bowl or cup, mix together sea salt and crushed black pepper.
- Rub the salt and pepper mixture over all sides of a 2-inch-thick boneless beef strip steak.
- Place the steak on a plate and let sit at room temperature for 30-40 minutes.
- Preheat oven to 375°F.
- Heat a 10-inch well-seasoned cast-iron or ovenproof skillet over medium-high heat for 4-5 minutes, until very hot.
- Add olive oil and heat.
- Add steak and sear for 3 minutes, until well-browned and crusty.
- Flip and sear for 2 more minutes.
- With tongs, hold steak and briefly sear the edges.
- Rest in skillet and transfer to oven.
- Roast for 7-9 minutes until the center of the steak reaches 120-125°F for medium rare, or until done to taste.
- Transfer steak to a warm plate, loosely cover with foil, and let sit for 10 minutes prior to carving into thin slices.