Steak de contre-filet de New York

Ingrédients

• 2 pieces of strip steak (approximately 1.3 pounds)
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly crushed black pepper
• 1 tablespoon olive oil
• 2 sprigs rosemary
• 2-3 cloves garlic
• 1 tablespoon butter

Préparation

1. 1

   Sprinkle both sides of your steaks with sea salt and freshly crushed black pepper, gently pressing the seasoning into the meat.

2. 2

   Heat olive oil in a large cast-iron skillet over medium-high heat.

3. 3

   Once the oil is hot, use tongs to place the steak fat-side down in the skillet. Cook for 1-2 minutes until the fat part is slightly brown.

4. 4

   Cook the steaks undisturbed for approximately 3-4 minutes on each side for medium-rare doneness. Meanwhile, add the butter, rosemary sprigs, and garlic cloves to the pan.

5. 5

   Once the butter melts, baste the steaks with it.

6. 6

   After that, remove the steaks from the skillet and let them rest for about 5 minutes.

7. 7

   Slice the strip steak against the grain into thin strips and serve hot with desired keto-friendly sauce.