The absolutely perfect bariatric steak!
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Amount Per Serving
Calories from Fat 52
% Daily Value *
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 6 ounces of Sirloin or Filet Mignon, per person - sirloin is usually cut 1½ inches thick, filets 2 inches
- Olive oil
- Sea salt and freshly ground black pepper
- OR Montreal Steak Seasoning
- The secret is to get a nice crust on the outside with direct heat (meaning the steak is touching the heat) and finish in the oven with indirect heat.
- Bring the steaks to room temperature, I set the package on the countertop for 30 minutes before cooking. If your steak is cold in the middle it will stay raw in the center.
- Preheat oven to 400 F.
- Heat an ovenproof frying pan or skillet using high heat on the stovetop until the pan smokes slightly.
- Dry steaks with a paper towel, rub with olive oil and season with sea salt and freshly ground pepper. I also love a blend called Montreal Steak Seasoning and often use it in place of salt and pepper.
- Place the steak on the hot pan and sear the steaks for 2 minutes, UNDISTURBED, until nicely brown with a good crust. Turn it over using TONGS as you don't want to pierce the meat and let the juices run out, until a nice forms on this side. Do not move them around (that would be undisturbed)
- Then, flip the steak again with the tongs and pop the whole skillet into the oven and set the timer for 8 minutes.
- For a 1½ inch sirloin or 2 inch thick filet Mignon at MEDIUM RARE, 8 minutes in the oven finishes them perfectly.
- Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving as the juices will reabsorb into the meat.
- Use the roasting and resting time to make a salad or sear some baby spinach with olive oil and garlic.
- I serve steak in my house by putting the meat, after it has rested, on a cutting board and using a sharp kitchen knife I slice the steak across the grain into VERY THIN slices.
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