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Sunday, February 15, 2015

BUTTER MARINADE FOR STEAKS


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/cup butter, melted, OR 1 stick (125 mL)
1 tsp Montreal steak seasoning (5 mL)
1/tsp salt (2 mL)
1/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

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