Make no mistake: Steak is a treat. You only need to look at the fat content to figure that out. But steak is also an awesome muscle-building meal, especially when it’s paired with virtually no carbs, as we do here. Cutting carbs in a high-fat dish can actually aid fat loss. But cooking steak to that perfect medium rare can be tricky, especially on a grill. Quickly searing and then finishing in the oven is an excellent alternative, and it takes only a few minutes. See the directions for our foolproof method.

QUICK TIP

Use grass-fed steak and butter from grass-fed cows, if possible. Cattle that are fed grass have more omega-3s in their fat and store fewer toxins. 

Ingredients

  • 8 oz New York strip steak
  • ¾ tsp salt
  • ¾ tsp ground pepper
  • 1 ½ tbsp unsalted butter
  • 1 shallot, thinly sliced
  • 3 cloves garlic, crushed and chopped
  • 3 cups uncooked arugula

Directions

  1. Preheat oven to 500° and season steak with 1⁄4 tsp each of salt and pepper.
  2. Place a medium saucepan over high heat and add 1⁄2 tbsp unsalted butter. In a large pan over low-medium heat, add remaining butter.
  3. When the butter in the medium saucepan starts to foam, lay the steak in the foaming butter and sear until brown and lightly charred. Flip it over to sear the other side.
  4. Place pan, with steak, in oven.
  5. Toss the shallots and garlic into a second pan when the butter starts to foam. Cook for about 30 seconds, then toss the arugula in and season with the rest of the salt and pepper. Use a pair of tongs and turn the arugula over. Mix constantly for the next 10 minutes while the steak is cooking.
  6. At the 10-minute mark, pull the steak out of the oven and put the arugula on a plate. Slice steak, place over greens, and serve.
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