Carnivore Style Parmesan Crusted Steak
1.5g
Net Carbs
45.7g
Protein
37.9g
Fat
0.1g
Fiber
546
Calories
Cooking tip: This recipe uses the reverse-sear technique to cook the steaks. Key to this technique is starting with a low and slow bake in the oven. Keep an eye on the steaks and remove them about 15 degrees before your desired final temperature. Searing under the broiler in a hot cast iron pan will bring them the rest of the way to temperature, while locking in juices, resulting in a tender and juicy steak. This recipe offers a full steakhouse experience that will melt in your mouth. Feel free to garnish with fresh parsley to add a bit of freshness without adding significant net carbs.
Ingredients:
- 1/4 cup parmesan cheese, grated USDA
- 1 tablespoon butter, unsalted USDA
- 12 ounces raw new york strip beef steak, 3 mm trim Canadian Nutrient File
- 1/2 teaspoon dried parsley USDA
- 1/4 teaspoon black pepper, ground USDA
- 1/4 teaspoon table salt USDA
- 1 teaspoon dijon mustard Woodstock
Directions:
Recipe note: the timing we use below results in a steak cooked to medium. The steaks will need less time in a 225°F oven if you prefer your steak rare or medium-rare. Time will also vary depending on the thickness of the steaks.
- Divide steak into two even, 6-ounce portions. On a rimmed baking sheet with a wire rack placed over it, place steaks and season both sides evenly with salt and pepper, 1/8 teaspoon salt and 1/8 teaspoon pepper on each. Set aside to rest at room temperature for at least 15 minutes, while the oven heats.
- Place oven rack in top third of oven and heat to 225°F.
- Cook steaks on the wire rack topped baking sheet in the oven for 35-45 minutes, until internal temperature reaches 115°F.
- In a small bowl, combine parmesan, melted butter, mustard and dried parsley until a paste forms. Evenly spread parmesan over top of steaks, about 1/8 cup on each.
- Place an empty cast iron skillet in the oven and heat on high broil for 5 minutes. Remove hot skillet, place steaks parmesan side up in the skillet, and place back in the oven until the cheese melts and browns, about 4 minutes. Remove from oven and check the internal temperature. For medium-rare (130°F final internal temperature) remove steaks from the skillet immediately. For medium (140°F final internal temperature) allow steaks to rest in the skillet for 2-3 minutes and then plate warm steaks and serve. One steak topped as described is one serving.
