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In living this Paleo Whole30 and sometimes Keto lifestyle, I like to enjoy steak about once per month. Buying a decent cut, such as a strip-loin from the butcher, can be expensive. So Shawn and I eat it occasionally.
We have experimented with several different cuts, but the striploin from our local butcher is our favourite. No matter how we choose to cook this cut, it’s always as soft as butter, juicy, and highly flavourful.
This particular cut derives from the top portion of the short loin, nestled between the cow’s ribs and sirloin. This area of the cow gets little exercise. It’s marbled with fat and has less muscle and so is tender and juicy. Beef, in general, is packed with essential vitamins and nutrients. It’s a thick cut ideal for grilling, broiling, sautéeing, or pan-frying.
RECIPE NUTRITIONAL BENEFITS:
A 4 ounce portion of grass-fed beef contains 13 grams of fat (5 grams monounsaturated and 1 gram polyunsaturated, 368 grams of potassium, 60 grams of sodium, zero carbohydrates, and 24 grams of protein.
RECIPE TASTE PROFILE:
The predominant taste sensations of this steak dish are fattiness (from the steak and butter) and herbaceous-ness from the Montreal steak spice.
DIRTY-BIRDY WINE PARTNER: (For those maintaining a Paleo, Whole30, or Keto lifestyle):
With this being a beef recipe and the predominant taste sensation being fattiness, a big red wine with decent alcohol is needed. Choose a red with some smokiness to add to the herbal tones in the spice mix. Go for Cabernet Sauvignon, Grenache, or a big Merlot. Make sure your red has high alcohol (14.5 percent or higher) to give it that viscosity – heavy weight – to match the fattiness in the red meat.
Let steaks stand 30 minutes at room temperature.
Sprinkle salt-free sugar-free Montreal steak spice salt evenly over steaks on both sides.
Press spice mixture into the flesh. Turn over and press again.
Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to the pan. Cook cuts for about 3 minutes on each side or until golden. Reduce heat to medium-low; add butter to the pan. Carefully grasp the pan handle using an oven mitt or folded dishtowel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly.
Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.Print
PALEO WHOLE30 KETO STRIP LOIN WITH SALT-FREE, SUGAR-FREE MONTREAL STEAK SPICE
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 2 1x
- Category: PALEO, WHOLE30, KETO
- Method: FRYING
- Cuisine: DINNER
- Diet: Gluten Free
2 (12-ounce) lean, grass-fed New York strip steaks
Paleo Whole30 Keto Salt-Free Sugar-Free Montreal Steak Spice*
2 tablespoons plant-based butter
*For the spice recipe click the link below:
Let steaks stand for 30 minutes at room temperature.
Sprinkle salt-free sugar-free Montreal steak spice salt evenly over steaks on both sides. Press the spice into the flesh.
Heat a large cast-iron skillet over high heat. Add oil to skillet; swirl to coat. Add steaks to the skillet. Cook cuts for about 3 minutes on each side or until golden. Reduce heat to medium-low; add butter to the skillet. Carefully grasp skillet handle using an oven mitt or folded dishtowel. Tilt skillet toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from skillet; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture. Cut steak diagonally across grain into thin slices. Spoon reserved butter mixture over steak.
- Serving Size: 4 0z
- Calories: 197
- Sugar: 0
- Sodium: 60
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 6
- Carbohydrates: 0
- Protein: 24
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