Keto Cast Iron Steak that is good or even better than the steak from your favorite restaurant. With only five ingredients, you can always count on a flawlessly cooked Keto Cast Iron Steak. This will only take 15 minutes to prepare, so it’s perfect if you’re pressed for time & don’t need to grill. It is too simple to prepare, only pan-fry the steak, allow it to rest, and serve! You can use whatever mix of seasonings you choose because it’s so adaptable. It goes well with everything from sautéed asparagus and honey nut squash to mashed cauliflower. A crisp surface and well-cooked inside are two advantages of utilizing cast iron. This cast iron steak just contains 0.3g of carbohydrates, 0.1g of fiber, 0.2g of net carbs, and 30g of proteins per serving of the steak.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
STATS:
- Course: Main Course
- Cuisine: American
- Calories: 275 kcal
- Servings: 2
- Prep time: 1 mins
- Cook time: 10 minutes
- Total time: 11 mins
EQUIPMENT:
- Non-stick skillet
- Tong
INGREDIENTS:
- 2 rib-eye steaks (boneless)
- 1 tbsp. butter
- 1 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. pepper powder
INGREDIENT NOTES:
STEAK:
- The finest steak to cook in a cast iron pan is a thick-cut steak, like a ribeye or New York strip. Since it can tolerate the high heat and form a beautiful crust while still being juicy and soft in the center. Steaks that are too lean, like flank or skirt steak, tend to dry out.
BUTTER:
- For searing the steaks, use butter that is preferably unsalted.
OLIVE OIL:
- For applying to the steaks before they are seared. Extra virgin olive oil has a lesser smoke point; therefore don’t use it in its place.
SALT & POWDERED PEPPERCORN:
- Use Powdered peppercorn & salt as per your taste to season the steak.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTION:
SEASON:
- After allowing the steaks to come to room temperature, use your hands or a silicone basting brush to spread the olive oil all over them.
- The steaks should then be liberally seasoned with pepper powder & salt.
COOK THE STEAK:
- Add the butter to the cast iron pan that has been placed on the burner and heated to medium-high heat.
- After the butter has completely liquefied, include the steaks and fry for 4–5 minutes on each side, or until done to your liking.
REST, SLICE, & SERVE:
- Before slicing and serving, let the beef rest for five minutes.
- The pan juices should then be drizzled over the steaks before serving.
TIPS:
- Pat steaks dry to remove any moisture while grilling them with little spice. This will then result in a beautiful crust that retains all of the spices.
- Resting is a crucial stage in preserving the steak’s moisture content and tenderness, so don’t omit it.
- To ensure that the steaks cook fast and evenly, preheat the cast iron for a few minutes formerly including the steaks.
- Oil with high burning point is the best option. For example, oil of avocado & canola falls in this category, that is why they won’t burn the meat.
- After removing the steaks, cook the garden-fresh herbs in the cast iron with melted butter for one to two minutes. Some of the greatest herbs to mix with steak include thyme, parsley, sage, and rosemary.
- Add salt, garlic, and fresh herbs to butter to create a compound butter. Before serving, add a teaspoon to the cooked steak and store it in a sealed container.
- You can use an instant-read thermometer to monitor the interior temperature, which will depend on your desired level of doneness.
- 120° F for rare
- 130°F for medium-rare
- 135°F for medium
- 140°F for medium-well done
- 150° F for well-done
- Remove the steaks from the flame when they are only a few degrees below your desired temperature since they will continue to cook with residual heat while they rest.
STORAGE INFORMATION:
FRIDGE:
- For up to three days, Preserve the remaining in a locked jar.
WARM-UP:
- Reheating leftover steak in the oven is the most effective method. Adjust the temperature to two-seventy-five degrees F and reheat the steak till its internal temperature reaches one-thirty degrees.
FREEZE:
- Cool down the steak put the steak in a sealed bag or container and stock up to six months.
FAQs:
What is the cooking time for steak in a cast-iron skillet?
- The chunkiness of the steak, the amount of heat used, and your desired level of doneness will all affect the precise temperature at which it should be cooked. The easiest way to obtain a medium-rare steak is to cook it in a pan over medium-high heat for about 4–5 minutes on each side.
In what way can I tell whether my steak is done?
- The internal temperature of your steak should be at least 120°F for a rare cut and as high as 150°F for a well-done cut.
Why does my cast-iron steak never get a great sear?
- The steak may be too wet or too cold, it may not sear correctly. This may be resolved by allowing the steak to reach room temperature and patting it dry before applying the salt and oil.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL INFORMATION:
Serving: 1 steak
Calories: 275 kcal
Carbohydrates: 0.3g
Protein: 30g
Fat: 15g
Sodium: 744mg
Potassium: 614mg
Fiber: 0.1g
Vitamin A: 212IU
Calcium: 20mg
Iron: 4mg