Cumin Dusted Strip Steaks with Salsa Verde Butter - Low Carb
Try this Cumin Dusted Strip Steaks with Salsa Verde Butter - Low Carb recipe, or contribute your own.
Try this Cumin Dusted Strip Steaks with Salsa Verde Butter - Low Carb recipe, or contribute your own.
- Carbohydrate 0.778704792032771 g
- Cholesterol 30.5031250257858 mg
- Fat 11.6848949056713 g
- Fiber 0.087345832669489 g
- Protein 0.268069375097709 g
- Saturated Fat 7.29706592282736 g
- Serving Size 1 1 serving (20g)
- Sodium 410.261754286784 mg
- Sugar 0.691358959363282 g
- Trans Fat 0.879541990374781 g
- Calories 107 calories
Step-by-step
- Mix your salt, pepper, and ground cumin together in a small bowl.
- Season the steaks on both sides with the mixture.
- Heat the grill for several minutes (at least), and toss your steaks onto it.
- Cook for about 3 minutes per side for a 1-inch thick steak to get to a medium rare temperature - longer if you prefer it well done. When in doubt, use a meat thermometer.
- Let the steak rest (covered lightly with foil to keep from getting cold) for about 10 minutes before serving.
- While your steak is resting, combine the ingredients for the salsa verde butter and mix well.
- Serve the steak warm with the butter on top.
Standard diner-style strip steaks rely on plain salt and pepper, whereas this preparation incorporates ground cumin to introduce earthy warmth before hitting high heat. Precision cooking requires understanding both chemical changes and physical cues.
Thermal Resistance in Beef
Proteins contract significantly above 140 degrees Fahrenheit, squeezing out moisture and toughening the muscle fibers. Pulling a one-inch strip steak at 130 degrees yields a pink, juicy medium-rare center after resting.
Tactile Doneness Testing
Firmness provides a reliable proxy for internal temperature when a thermometer is unavailable. Touching the fleshy part of your thumb while connecting your thumb and index finger mimics the give of rare meat. Connecting the thumb to the middle finger simulates medium doneness.
Compound Butter Mechanics
Softened dairy fat melts rapidly over resting protein, coating the palate and carrying volatile herbs like cilantro evenly across the tongue. High saturated fat content in butter stabilizes emulsions, preventing separation when applied to a hot surface.
