Pan-grilled steak biftek à la parrilla (recipe)
| Pan-grilled steak biftek à la parrilla (recipe) | |
|---|---|
| Name | Pan-grilled steak (biftek à la parrilla) |
| Ingredients | Beef steaks • Olive oil • Kosher salt • Sea salt |
| Cooktime (in hours) | 0.133333333 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.633333333 |
| Keto friendliness | Keto friendly |
| Calories | 238.7 |
| Fat | 27 |
| Protein | 0 |
| Carbohydrate | 0 |
| Fiber | 0 |
| Net carbohydrates | 0 |
| Sugar | 0 |
| Saturated fat | 3.7 |
| Cholesterol (mg) | 0 |
| Sodium | 3488.8 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pan-grilled steak biftek à la parrilla (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Pan-grilled steak biftek à la parrilla (recipe) image(external)
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- Marinate the steaks in olive oil for at least 30 minutes.
- Drain off the oil leaving a light film of oil on the steaks and salt the steaks on both sides.
- Heat a well-seasoned cast-iron skillet over a high setting.
- When hot add the steaks and char on one side.
- Turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
- Turn the steaks with tongs and turn up the heat to high.
- Be careful not to cut into the steaks while turning so that you don't lose any of the juices.
- Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
- Add 2 to 3 minutes per side for well-done steaks.
- Variations:.
- If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
- When browned, turn steaks with tongs and brown the other side.
- Total cooking time with this method is about 5 minutes per side for medium rare.
- Less time is required for gas broilers and outdoor charcoal barbecues.
- If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
- Return the meat to the hotter area to char the second side and then move it back over the drip pan.
Food tags
Meat, South American,, Easy
Pan-grilled steak biftek à la parrilla (recipe) details
Time:
Prep Time in Hours and Mins:38M
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Contributors: Prab R. Tumpati, MD
