Beef keto steak

Beef keto steak can be cooked in 10 minutes. The keto steak in this version practically does not differ from the classic one.

Ingredients

• 2 pcs. 300 g steaks (rib eye or top sirloin)
• 12 pinches coarse sea salt or pink salt
• 12 pinches ground black pepper
• 12 pinches garlic powder
• 12 pinches onion powder
• butter for each steak
• 1 table. spoon. avocado oil (recommended for the sirloin)

Directions

1. Bring steaks to room temperature (remove from refrigerator 20-30 minutes before cooking). Preheat oven to 230 C. Pat each steak dry. If using a sirloin, lightly rub the steaks with avocado oil. If you are using ribeye, no oil addition is required. Sprinkle the salt evenly over the steak. Sprinkle each steak with plenty of garlic powder, onion powder, and freshly ground pepper. The more seasoning and salt, the better the crust on the steak.
2. Place a large cast iron skillet or an oven-safe non-stick skillet on the stovetop. Heat over high heat until light smoke appears. As soon as your skillet starts to smoke, gently place the steaks in a dry skillet (meaning no oil is added to the skillet) and let them sauté over high heat for 30-40 seconds. Turn steaks over and cook for another 30-40 seconds. Do not touch or move the steaks during 30-40 seconds of frying on each side (during frying, salt and spices create a crust that is best not broken). Turn off the heat immediately after browning.
3. Place 1 / 2-1 tablespoon of butter on each steak. Immediately place the pan in a preheated 230 C oven to finish cooking. The cooking time in the oven depends on the thickness of the steak (see cooking time tips).
4. After removing the baking sheet from the oven, transfer the steaks to a plate and set for 5 minutes, then chop. Use the oil and juices left over from the bottom of the pan to drizzle over each steak. Serve with sauce, vegetables or herbs.