I’m not gonna lie—I would happily eat steak every single day if I could! Luckily my kids and husband can’t get enough either, which means that this is often our go-to meal at least a couple times a week. But honestly, given that it’s high in protein and healthy fat and super-low in carbs, it’s a quick and easy low-carb dinner that you can always feel good about.
And while a more expensive cut like filet or ribeye is nice for a special treat, sirloin is a little more practical for everyday.
Be sure to use a meat thermometer to avoid overcooking the meat. I’m currently OBSESSED with the Meater bluetooth thermometer—it makes cooking the perfect, low-carb steak practically foolproof!
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INGREDIENTS:
- 4 7-9 oz. Top Sirloin Steaks, cut 1¼” thick
- 2 tbsp. avocado oil
- 1 tbsp. butter
- salt and pepper
- olive oil
- 1 lb. asparagus, woody ends trimmed
STEP 1: Bring steaks to room temperature by setting out for approximately 45 minutes before cooking. Preheat oven to 400°F. Cover large, rimmed baking sheet with parchment paper. Rinse asparagus then trim woody (thick) ends of asparagus.
STEP 2: Lay out asparagus in single layer on baking sheet. Drizzle lightly with olive oil, then sprinkle with salt and pepper to taste. Set aside.
STEP 3: Pat steaks dry with paper towel, then sprinkle each steak generously on both sides with salt and pepper.
STEP 4: Heat avocado oil and butter in a large ovenproof skillet over medium-high heat until sizzling. Meanwhile, place your baking sheet of asparagus in the oven and set the timer for 20 minutes.
STEP 5: Add steaks to the hot skillet and sear for 3 minutes. Use tongs to flip steaks, then immediately place skillet in the oven to finish cooking steaks.
STEP 6: Cook steaks just under desired doneness, using meat thermometer to gauge temperature, using the following chart as a guide. Remove skillet from oven when steaks reach 5 degrees below your desired temperature.
STEP 7: Let steaks rest in the hot skillet for approximately 5 minutes before serving. Transfer steaks to serving plate, then carefully pour pan drippings into a small bowl or ramekin.
STEP 8: Remove asparagus from the oven and serve with steak, along with pan drippings.
OVEN-BAKED STEAK AND ASPARAGUS
Print Pin RateIngredients
- 4 7-9 oz. Top Sirloin Steaks cut 1¼” thick
- 2 tbsp. avocado oil
- 1 tbsp. butter
- 1 lb. asparagus woody ends trimmed
- olive oil
- salt and pepper
Instructions
- Bring steaks to room temperature by setting out for approximately 45 minutes before cooking. Preheat oven to 400ºF. Cover large, rimmed baking sheet with parchment paper. Rinse asparagus, then trim woody (thick) ends of asparagus.
- Lay out asparagus in single layer on baking sheet. Drizzle lightly with olive oil, then sprinkle with salt and pepper to taste. Set aside.
- Pat steaks dry with paper towel, then sprinkle each steak generously on both sides with salt and pepper.
- Heat avocado oil and butter in a large ovenproof skillet over medium-high heat until sizzling. Meanwhile, place your baking sheet of asparagus in the oven and set the timer for 20 minutes.
- Add steaks to the hot skillet and sear for 3 minutes. Use tongs to flip steaks, then immediately place skillet in the oven to finish cooking steaks.
- Cook steaks just under desired doneness, using meat thermometer to gauge temperature, using the following chart as a guide. Remove skillet from oven when steaks reach 5 degrees below your desired temperature.
- Let steaks rest in the hot skillet for approximately 5 minutes before serving. Transfer steaks to serving plate, then carefully pour pan drippings into a small bowl or ramekin.
- Remove asparagus from the oven and serve with steak, along with pan drippings.
Notes
Nutrition
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