Recipes

Carnivore Style Parmesan Crusted Steak Recipe

Atkins Carnivore Style Parmesan Crusted Steak
1.5g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 44 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
45.7g

Protein

37.9g

Fat

0.1g

Fiber

546.9cal

Calories

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INGREDIENTS

  • 12 oz raw new york strip beef steak, 3 mm trim
  • 0 1/4 tsp table salt
  • 0 1/4 tsp black pepper, ground
  • 0 1/4 cup parmesan cheese, grated
  • 1 Tbsp butter, unsalted
  • 1 tsp dijon mustard
  • 0 1/2 tsp dried parsley

DIRECTIONS

Recipe note: the timing we use below results in a steak cooked to medium. The steaks will need less time in a 225°F oven if you prefer your steak rare or medium-rare. Time will also vary depending on the thickness of the steaks.


  1. Divide steak into two even, 6-ounce portions. On a rimmed baking sheet with a wire rack placed over it, place steaks and season both sides evenly with salt and pepper, 1/8 teaspoon salt and 1/8 teaspoon pepper on each. Set aside to rest at room temperature for at least 15 minutes, while the oven heats. 
  2. Place oven rack in top third of oven and heat to 225°F.
  3. Cook steaks on the wire rack topped baking sheet in the oven for 35-45 minutes, until internal temperature reaches 115°F.
  4. In a small bowl, combine parmesan, melted butter, mustard and dried parsley until a paste forms. Evenly spread parmesan over top of steaks, about 1/8 cup on each.
  5. Place an empty cast iron skillet in the oven and heat on high broil for 5 minutes. Remove hot skillet, place steaks parmesan side up in the skillet, and place back in the oven until the cheese melts and browns, about 4 minutes. Remove from oven and check the internal temperature. For medium-rare (130°F final internal temperature) remove steaks from the skillet immediately. For medium (140°F final internal temperature) allow steaks to rest in the skillet for 2-3 minutes and then plate warm steaks and serve. One steak topped as described is one serving.

Cooking Tip

This recipe uses the reverse-sear technique to cook the steaks. Key to this technique is starting with a low and slow bake in the oven. Keep an eye on the steaks and remove them about 15 degrees before your desired final temperature. Searing under the broiler in a hot cast iron pan will bring them the rest of the way to temperature, while locking in juices, resulting in a tender and juicy steak. This recipe offers a full steakhouse experience that will melt in your mouth. Feel free to garnish with fresh parsley to add a bit of freshness without adding significant net carbs.

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