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Low Carb Strip Steak with Salt-and-Pepper Crust Recipe

Name: Low Carb Strip Steak with Salt-and-Pepper Crust Recipe
Prep time: 9 minutes
Total time: 55 minutes
Yield: 4 servings

Prep Time

9 minutes

Total Time

55 minutes

Yield

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

Protein

Fat

Calories

332

Strip Steak with Salt-and-Pepper Crust is a straightforward low-carb option for a weeknight dinner. With just a few key ingredients like flaky sea salt and coarsely crushed black pepper, you can create a beautifully seared strip steak that's both satisfying and compliant with keto guidelines. Each serving contains only 1 gram of carbs, making it a great choice for those focused on their metabolic health or looking to reduce medication dependency with their care team.

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.

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