BUTTER MARINADE FOR STEAKS
I love frying my Rib-Eye steaks in a pan, but in order
to do that, I find Butter Marinades are awesome! Sometimes I don’t have fresh
parsley or thyme on hand to make a special marinade. So, then I resort to this one and it works
beautifully. This is enough for 4 large Rib-Eye steaks. Can't go wrong with 0.1 g net carbs per serving... might as well be zero carbs. Great for Induction!
1 tsp Montreal steak seasoning (5 mL)
1/2 tsp
salt (2 mL)
1/4 tsp
garlic powder (1 mL)
4 Rib-eye Steaks (2.2 lbs; 1
kg)
In
medium bowl, combine butter, steak seasoning, salt and garlic powder. Place steaks in marinade overnight in the
refrigerator. Keep 2 tbsp (30 mL) of the
butter marinade aside. Technically, you don't have to marinade the steaks all night. Just marinade outside the fridge for an hour or so and you're set to go! :)
In
two nonstick skillets (or use one at a time for 2 steaks), sear steaks on
medium high heat for 1 minute. Reduce
heat to medium and continue to cook the steaks for 3 or 4 minutes more. Season steaks lightly with steak seasoning on both sides. Turn steaks and cook another 5 to 10 minutes
on medium low heat, until cooked to your liking. During the last 5 minutes, flip steaks as
often as needed. Drop about 1 heaping
tsp (7 mL) flavored butter on the steaks in the last minute of cooking. Place the steaks on plates and allow to rest
at room temperature 5 minutes before serving.
Helpful
Hints: If you leave some pink in the middle of each
steak, the meat will be tenderer. I usually cut into the steaks after a while to see how they doing...sometimes cut them in half. Don't worry they will still be juicy.
Yield: 4 steaks
1 steak
587.9
calories
54.8
g protein
39.8
g fat
0.0 g fiber
0.1
g net carbs
MORE GREAT RECIPES FOR STEAK: (CLICK HERE - LOOK UNDER STEAK)