Tender, juicy steak with a black pepper crust is a classic low carb meal.
Course Main, main dish
Cuisine American - low -carb, American Classic
Keyword beef, steak
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Marye Audet
1/2-poundboneless steak per person
1/4cupcracked black pepperor enough to coat all the steaks
1 1/2teaspoonsof kosher salt per pound of steak
1teaspoonof butter per steak
Use kosher salt to salt the meat generously on all sides.
Pour cracked pepper on to a plate and push the steak into it so it coats the meat.
Repeat with the other side.
Bring seasoned steak to room temperature.
Place your seasoned cast iron skillet on the stove, brush it with olive oil then wipe the oil out with a paper towel, and let the pan get really hot.
Carefully place the meat in the pan.
Don't move it for 3 to 4 minutes or you'll pull all of the crust off the meat.
Flip and let the other side caramelize.
Turn down the heat to a medium flame (or medium)
Cook until it is done to your preference - 130F for rare, 140F for medium rare, 150F for medium, 160F for medium well, and 165F for ruined. I like to undercook them a little because they do continue to cook a little as they rest.
Place a teaspoon of butter on the top.
Let the meat rest for 5 minutes.
Serve with a squeeze of lime and some chopped cilantro if desired.