Dry-Aged Keto Steak with Duchess “Potatoes” and Pan-Fried Okra
ChefKetogenic.comTired of boring burger-no-bun and chicken dinners on keto? Try this Dry-Aged Keto Steak with Duchess "Potatoes" and Pan-Fried Okra recipe instead! It's the perfect combination of buttery, cheesy, and savory flavors!
Note: Grass-fed beef and butter are superior to their conventionally produced counterparts because they contain high amounts of antioxidants, omega-3 fatty acids, and conjugated linoleic acid, which may be beneficial for cardiovascular health.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 563
- % Daily Value *
- Total Carbohydrate 8.3g3%
- Dietary Fiber 2.5g10%
- Protein 31.7g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
Remove the steaks from the refrigerator and allow them to come to room temperature for 10 minutes.
Marinate the steaks: Put the ¼ cup of butter in a microwave-safe bowl and microwave just until melted. Pour the butter into a sheet pan. Season the steaks with the salt and cracked pepper, then place the steaks in the melted butter to marinate for 10 minutes, flipping them over after 5 minutes.
Marinate the okra: In a microwave-safe bowl, melt the 2 tablespoons of butter, then add the okra, salt, and cracked pepper to the bowl. Marinate for 10 minutes, stirring occasionally.
Make the duchess “potatoes”: Fill a 1-quart saucepan with water and bring to a boil. Blanch the grated cauliflower in the boiling water for 30 to 45 seconds. Drain the cauliflower in a fine-mesh sieve, then transfer to a food processor. Let the cauliflower cool for 3 to 4 minutes, then add the rest of the ingredients for the duchess “potatoes” to the food processor; process the mixture until it is smooth and free of lumps. Transfer the mixture to a pastry bag fitted with a piping tip (or to a plastic bag with a corner snipped off) and pipe twelve 2-inch rounds onto the lined sheet pan. Bake for 8 to 10 minutes, until the tops begin to brown.
Meanwhile, preheat a large oven-safe sauté pan over medium-high heat. Pour the butter used to marinate the steaks into the hot pan, along with the safflower oil; allow to heat for 1 to 2 minutes. Add the steaks to the pan and sear for 3 to 4 minutes, then flip and sear for 2 to 3 minutes on the other side. Place the steaks in the oven to finish cooking to your desired doneness (3 to 5 minutes for medium-rare). Allow the steaks to rest for 5 minutes before serving.
In another sauté pan over medium heat, heat the butter used to marinate the okra for 1 to 2 minutes. Add the okra to the pan and sear for 2 to 3 minutes, then flip and sear for an additional 2 to 3 minutes.
Plate each keto steak with 3 okra spears and 3 duchess “potato” rounds and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
Remove the steaks from the refrigerator and allow them to come to room temperature for 10 minutes.
Marinate the steaks: Put the ¼ cup of butter in a microwave-safe bowl and microwave just until melted. Pour the butter into a sheet pan. Season the steaks with the salt and cracked pepper, then place the steaks in the melted butter to marinate for 10 minutes, flipping them over after 5 minutes.
Marinate the okra: In a microwave-safe bowl, melt the 2 tablespoons of butter, then add the okra, salt, and cracked pepper to the bowl. Marinate for 10 minutes, stirring occasionally.
Make the duchess “potatoes”: Fill a 1-quart saucepan with water and bring to a boil. Blanch the grated cauliflower in the boiling water for 30 to 45 seconds. Drain the cauliflower in a fine-mesh sieve, then transfer to a food processor. Let the cauliflower cool for 3 to 4 minutes, then add the rest of the ingredients for the duchess “potatoes” to the food processor; process the mixture until it is smooth and free of lumps. Transfer the mixture to a pastry bag fitted with a piping tip (or to a plastic bag with a corner snipped off) and pipe twelve 2-inch rounds onto the lined sheet pan. Bake for 8 to 10 minutes, until the tops begin to brown.
Meanwhile, preheat a large oven-safe sauté pan over medium-high heat. Pour the butter used to marinate the steaks into the hot pan, along with the safflower oil; allow to heat for 1 to 2 minutes. Add the steaks to the pan and sear for 3 to 4 minutes, then flip and sear for 2 to 3 minutes on the other side. Place the steaks in the oven to finish cooking to your desired doneness (3 to 5 minutes for medium-rare). Allow the steaks to rest for 5 minutes before serving.
In another sauté pan over medium heat, heat the butter used to marinate the okra for 1 to 2 minutes. Add the okra to the pan and sear for 2 to 3 minutes, then flip and sear for an additional 2 to 3 minutes.
Plate each keto steak with 3 okra spears and 3 duchess “potato” rounds and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
