Grab your cast iron pan, a New York strip and get ready for a delicious steak dinner. This keto strip steak is seared in a little olive oil and finished off in the oven and topped off with some sautéed garlic butter mushrooms. If you’re following a keto diet meal plan, this easy recipe is a super low carb. The NY strip steak is a premium cut known for its robust taste and marbling, which makes it the perfect steak for this great recipe. Filet mignon or sirloin steak is a great alternative. They are a bit more lean but also very tender with a buttery good flavor. For a real juicy steak keep it at medium at least. It is important to have a really hot pan to get a nice sear regardless of which cut of steak you choose. A 1.5 to 2 inch thick steak makes for a great medium to medium well steak and bursting with flavor with nice sear. Regular olive oil has a higher smoke point than extra virgin olive oil. Therefore, it is a better option for the high temperatures utilized here.
Another great thing is that there are tasty options for the leftover steak, if there is any. Next day just cut the steak into strips and with some olive oil, sautéed with chopped garlic and sliced red onion to make steak fajitas or throw in some fresh vegetables with a bit of soy sauce for a delicious stir fry.
Nutrition Facts
Macros – per serving*
Calories: 326
Fat: 20.14g
Carbs: 2.33g
Net Carbs: 0.7g
Protein: 35.32g
*Source: HappyForks.com
Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
This article contains affiliate links.
Ingredients
- 2 8-oz. strip steaks
- Sea salt and black pepper, to taste
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 8 oz. white mushrooms, sliced
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary leaves, very finely chopped)
- ½ teaspoon garlic powder
Equipment
- Skillet / cast iron skillet
- Aluminum foil
- Cutting board and knife
Instructions
- Place top oven rack in center position and pre-heat oven to 400°F. Generously season the steaks on both sides with salt and black pepper, to taste. Set aside.
- Add olive oil to a large cast iron skillet set over medium-high heat. Heat skillet until very hot, approximately 5 minutes, before adding the meat. Sear the steaks until nicely browned, approximately 2-3 minutes per side.
- Remove skillet from heat and top each steak with 1 tablespoon unsalted butter.
- Transfer skillet to pre-heated oven and roast for 8-10 minutes or until an instant-read meat thermometer reads 130 degrees for medium rare.
- Note: Actual cook time will vary depending on a number of factors, including internal starting temperature, thickness of the steaks, individual oven variances, and preferred level of ‘doneness.’ Check after 6-7 minutes and adjust cooking time accordingly.
- Beef Temperature Chart: https://www.certifiedangusbeef.com/kitchen/doneness.php
- Once the steaks are in the oven, add the remaining butter to another skillet set over medium heat. Add mushrooms, rosemary, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the mushrooms are nicely browned and start to release their juices, approximately 5-6 minutes. Remove from heat and set aside.
- Remove skillet from oven and transfer steaks to a large plate. Cover loosely with aluminum foil and rest for 5 minutes. (Internal temperature will continue to rise several degrees while they rest). Remove foil and divide the steaks into 4 equal-sized portions. Serve immediately topped with some of the sautéed mushrooms. Enjoy!
Cooking Tips
- For best results, allow steaks to rest at room temperature for 30 minutes prior to cooking.
Storage Instructions
Store leftover steak in an airtight container and refrigerate overnight.
You May Also Like
Bragging Rights
We would love to see what you did with this recipe!
Comment below or share your photo @flavorportal / #flavorportal
Keto Strip Steak
Grab your cast iron pan, a New York strip and get ready for a delicious steak dinner. This keto strip steak is seared in a little olive oil and finished off in the oven and topped off with some sautéed garlic butter mushrooms. If you're following a keto diet meal plan, this easy recipe is a super low carb. The NY strip steak is a premium cut known for its robust taste and marbling, which makes it the perfect steak for this great recipe. Filet mignon or sirloin steak is a great alternative. They are a bit more lean but also very tender with a buttery good flavor. For a real juicy steak keep it at medium at least. It is important to have a really hot pan to get a nice sear regardless of which cut of steak you choose. A 1.5 to 2 inch thick steak makes for a great medium to medium well steak and bursting with flavor with nice sear. Regular olive oil has a higher smoke point than extra virgin olive oil. Therefore, it is a better option for the high temperatures utilized here.
Another great thing is that there are tasty options for the leftover steak, if there is any. Next day just cut the steak into strips and with some olive oil, sautéed with chopped garlic and sliced red onion to make steak fajitas or throw in some fresh vegetables with a bit of soy sauce for a delicious stir fry.
Nutrition Facts Macros - per serving*Calories: 326
Fat: 20.14g
Carbs: 2.33g
Net Carbs: 0.7g
Protein: 35.32g
*Source: HappyForks.com
Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
Ingredients
- 2 8-oz. strip steaks
- Sea salt and black pepper, to taste
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 8 oz. white mushrooms, sliced
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary leaves, very finely chopped)
- ½ teaspoon garlic powder
Instructions
- Place top oven rack in center position and pre-heat oven to 400°F. Generously season the steaks on both sides with salt and black pepper, to taste. Set aside.
- Add olive oil to a large cast iron skillet set over medium-high heat. Heat skillet until very hot, approximately 5 minutes, before adding the meat. Sear the steaks until nicely browned, approximately 2-3 minutes per side.
- Remove skillet from heat and top each steak with 1 tablespoon unsalted butter.
- Transfer skillet to pre-heated oven and roast for 8-10 minutes or until an instant-read meat thermometer reads 130 degrees for medium rare.
- Note: Actual cook time will vary depending on a number of factors, including internal starting temperature, thickness of the steaks, individual oven variances, and preferred level of ‘doneness.’ Check after 6-7 minutes and adjust cooking time accordingly.
- Beef Temperature Chart: https://www.certifiedangusbeef.com/kitchen/doneness.php
- Once the steaks are in the oven, add the remaining butter to another skillet set over medium heat. Add mushrooms, rosemary, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the mushrooms are nicely browned and start to release their juices, approximately 5-6 minutes. Remove from heat and set aside.
- Remove skillet from oven and transfer steaks to a large plate. Cover loosely with aluminum foil and rest for 5 minutes. (Internal temperature will continue to rise several degrees while they rest). Remove foil and divide the steaks into 4 equal-sized portions. Serve immediately topped with some of the sautéed mushrooms. Enjoy!
Notes
- For best results, allow steaks to rest at room temperature for 30 minutes prior to cooking.