slicedsteak1

Perfect Steak

 

 

 

Perfect Steak
Serves 2
The absolutely perfect bariatric steak!
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Prep Time
2 min
Cook Time
20 min
Total Time
22 min
Prep Time
2 min
Cook Time
20 min
Total Time
22 min
156 calories
1 g
65 g
6 g
24 g
2 g
87 g
128 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
87g
Servings
2
Amount Per Serving
Calories 156
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 65mg
22%
Sodium 128mg
5%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 24g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 ounces of Sirloin or Filet Mignon, per person - sirloin is usually cut 1½ inches thick, filets 2 inches
  2. Olive oil
  3. Sea salt and freshly ground black pepper
  4. OR Montreal Steak Seasoning
Instructions
  1. 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.
  2. 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.
  3. Preheat oven to 400 F.
  4. Heat an ovenproof frying pan or skillet using high heat on the stovetop until the pan smokes slightly.
  5. 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.
  6. 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)
  7. Then, flip the steak again with the tongs and pop the whole skillet into the oven and set the timer for 8 minutes.
  8. For a 1½ inch sirloin or 2 inch thick filet Mignon at MEDIUM RARE, 8 minutes in the oven finishes them perfectly.
  9. 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.
Notes
  1. Use the roasting and resting time to make a salad or sear some baby spinach with olive oil and garlic.
  2. 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.
beta
calories
156
fat
6g
protein
24g
carbs
1g
more
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