Grilled Steak - Low Carb Recipe

Ingredients :

1 Steak (Ribeye, T-Bone, Porterhouse, Sirloin, Strip, etc.)
Salt & Pepper
Garlic Powder

Directions:

For grilling, preheat the grill, bring the steaks out of the fridge for 15 - 30 minutes before cooking. Season both side with salt and pepper and place on grill. Depending on the thickness and desired doneness, try cooking the steak for 4 minutes on each side. To get the hash marks, turn the steak a quarter of a turn every two minutes during the grilling process. Then I like to sprinkle a little garlic powder on top right after cooking and allow the steak to rest for 5 minutes or so before eating. Try not to let the flames envelop the steak as that will burn it quickly on the outside.

Stovetop - I prefer to use a stainless steel pan or better yet, a cast iron skillet, and preheat the pan on medium high heat prior to cooking the steak. Place the steak in the pan and flip after four or five minutes per side.

You can test for doness by pressing on the steak with your thumb or finger. Try pressing on a raw steak to get a feel for it. That'd be completely raw. As it cooks it firms up. So there will be less give in a steak that is well done than one that is rare (pink on the inside). I like rare to medium rare these days. And it just takes practice to get a feel for it. Be careful doing this on a grill (because of flare ups).

You can also use an instant read thermometer - but that almost takes the fun out of it :)

Rare - 120° F
Medium - 140° F
Well - 160° F

Difficulty : Easy
Makes : 1 Serving
Carbs per serving : 0g of net carbs

Goes well with Mashed Cauliflower

 

 

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