Prep Time : 5 minutes 
Cook Time : 10 minutes
Yield : 2 servings 

​​

Ingredients:

¾ lb boneless beef New York strip steak

2 tsp olive oil

1/2 tsp salt (divided)

1/4 tsp black pepper (divided)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 Tbls butter

3 Tbls fresh rosemary (still on the stem)

3/4 cup Parmesan cheese (grated)

​

Directions:

Place two boneless strip steaks on a flat, clean surface.

Drizzle olive oil across the exposed sides.

Sprinkle the first amounts of salt and pepper, garlic powder, and onion powder on the exposed sides of the steaks.

In a medium sized skillet, melt the butter over medium heat.

Place the steaks in the skillet, seasoned side down.

Sprinkle the second amount of salt and pepper over the tops of the steaks. Add the fresh rosemary on top of each steak..

Cover the skillet with a lid, and cook the steaks for about 3-5 minutes (3 for rare).

Push the rosemary to the side of the skillet,

Just before flipping the steaks, sprinkle about 1 Tbls. of the Parmesan cheese over each steak and press it into the steak to help make it stick.

Turn the steaks over and sprinkle the remaining Parmesan cheese over the newly exposed steak.

Cover again and cook the steak for another 2-4 minutes (2 minutes for rare).

​

Nutrition:

Calories: 602, Total Fat: 44.1g, Protein 41.1g, Carbs 3.3g, Fiber 0.7

​​

My notes:  

This is a bit calorie heavy; however, it was so good I could eat it every night (but I won't of course).  ​I served this with cauliflower mashed "potatoes"; however, I'm still trying to find a really good recipe as I wasn't 100% satisfied with the one I used.  

​

Found on: carbmanager.com