Steak (Oven)

Steak is fantastic, truly one of my favorite meats out there and cooking it in the oven makes it much more convenient.

As for how to cook it in the oven, it’s fairly simple once you know what you are looking for.

I usually prepare the steak as pictured below, (patted dry) with ample Montreal steak seasoning on both sides then putting it on the upper rack on aluminum foil for it to broil. I let the steak sit out for about 30 minutes before I cook it, preheating the oven for like 5 minutes. Then I follow the instructions for rare listed on the broil section. Sometimes I will rotate the steak a minute before I flip it over, just to get it more evenly cooked. After it’s done, let it sit for 5 minutes (if you can), before cutting it.

There’s so much you can do with steak too: You can have it as a main dish with sides, you can add it to any number of entrees, and it serves well as an appetizer. It is delicious whether warm or cold, but that depends on how you are having it.

I like to have steak in wraps and sandwiches, they are simple and delicious. For sandwiches, it goes with mayo, lettuce, and horseradish (can substitute other leafy greens and sriracha). For wraps I like adding cream cheese, mayo, avocado, spinach, and sriracha (as seen below).

I’ve seen lots of steak appetizers, mostly featuring crostini and either blue or cream cheese. Sliced wraps, or even plain steak pieces will also work well as appetizers.

My wife likes to take steak slices and top them with roasted garlic and caramelized onions, making a meal of it like an appetizer. Or, you can even look to how they are served in restaurants: with caramelized onions and potatoes on the side (not exactly keto). You can add it to ramen with green onions and an egg to spice it up a bit.

Personally, I like my steak rare or medium rare. If you like yours well done, it is my opinion that you don’t really like steak. That is more the style of a burger and I would recommend that to you instead.

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