Weigh-Less

Tender and delicious steak

 1 Serve = 2 Protein + 1 Fat
 Serves 4
 Best Choice Recipe

Ingredients

• 4 x 180g steaks
  
• 20ml (4 tsp) olive oil
  
• Salt
  
• Black pepper
  

FOR THINNER STEAKS (SUCH AS FLANK)
Let steak sit at room temperature for 30 minutes. Preheat oven grill and position rack closest to heating element. On a baking sheet, rub steak with oil then season generously with salt and pepper if desired. Roast until internal temperature of steak is 50°c for rare, 57° for medium rare, and 62° for medium flipping halfway through. Let steak rest for 10 minutes before slicing, against the grain.

FOR THICKER STEAKS (SUCH AS RIBEYE OR FILLET)
Let steak sit at room temperature for 30 minutes. Preheat oven to 180°c. Rub steak with oil then season generously with salt and black pepper if desired. Preheat a large oven-safe skillet, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates. Carefully place steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Flip steak then transfer immediately to preheated oven. Roast until internal temperature of steak is 50°c for rare, 57° for medium rare, and 62° for medium (about 8 to 10 minutes). Let steak rest for 10 minutes before slicing, against the grain.