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Chargrilled Steak

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Ingredients

Adjust Servings:
1 Steak, see notes Sirloin, T-bone or similar. Ask your butcher for advice.
1 tablespoon Extra Virgin Olive Oil
1 Clove of Garlic
2 Bay Leaf Optional. You could use a sprig of rosemary instead
Pinch Sea salt & black pepper

Nutritional information

160g cooked weight
Serving size
1700 Kj
Kilojoules
405 Kcal
Kilocalorie
0g
Carbohydrate
18g
Fat
6g
Saturated fat
41g
Protein
0g
Fibre
0.28g
Salt

Chargrilled Steak

  • Serves 1
  • Easy

Ingredients

Directions

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Well cooked steak is mouthwateringly delicious and has a sense of ‘special occasion’ even when there is no special occasion apart from being alive! With little effort, you can have better than restaurant quality steak at home.

Quality over quantity. A smaller piece of good quality meat is better than a large piece of tough meat. Get advice from your butcher if you aren’t sure of what you need. You may like to get different thickness or sizes for different family members and that’s no problem. A steak can be as individual as you are. On this occassion I have cooked an Irish Hereford sirloin steak which is quite thick.

A heavy based non-stick pan, griddle pan or skillet is essential. Heavy pans give really hot even heat, which gives steak a nice charred finish.

If you have several steaks to cook don’t cram them into the pan because they will just boil rather than fry. Cook one or two at a time and leave them to rest while you cook the remainder.

You can also char the steaks on the pan and transfer them to a hot roasting dish with a little olive oil to finish cooking. Place in a preheated oven 200/°C/400°F/gas 6. Keep them covered to prevent them drying out. Once they are cooked to your liking turn the oven off to prevent them overcooking. They can stay covered in the oven until you are ready to serve them.

 

 

Steps

1
Done

Remove the meat from the fridge 30/40 minutes before it is to be cooked. Cold meat and a hot pan will result in tough meat.

2
Done

Cut the garlic in half and rub the cut side over each side of the steak. Discard the garlic.

Pour a little olive oil on the steak. Grind a little sea salt and black pepper onto the steak and rub it in. Turn over and repeat on the other side.

3
Done

Heat a heavy based pan until it is very hot. Do not add any fat or oil to the pan. Add the steak. Place the bay leaves (if using) on top.

If you have a cast iron pan with griddle marks you can get nice markings on the steak. Just place the oiled steak in the direction you want the marks.

4
Done

Don't disturb the meat until it is brown on one side. Lift up a little to check it is brown before turning over. Use tongs rather than a fork, to prevent piercing the meat and letting juices escape.

5
Done

Turn the steak. The cooking time will depend on the thickness of the steak and how you like it cooked. A general guide is:

Rare - 4/5 minutes each side
Medium - 6/7 minutes each side
Well done - 9/10 minutes each side

6
Done

When it is cooked to your liking, transfer it to a warm plate, cover and leave to rest in a warm place. Serve it hot with vegetables or warm with salads.

7
Done

*Meat generally contains no carbohydrates but it can affect blood sugar in some people who have diabetes, several hours after it is eaten. This may need to be factored in for insulin dosage later on. This is not medical advice, just something to watch out for.

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