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Soy Japanese Steak

The BEST Asian Low-Carb/Keto recipe for Soy Japanese Steak. This recipe deliverers a perfectly seared steak topped with Japanese steak sauce. Net Carb / Serving ~1g. Step by step directions with pictures makes this recipe quick and easy.
Course Main Course
Cuisine Japanese
Keyword asiansteak, japanesesteak, japanesesteaksauce, ketosteak, lowcarbbeef, lowcarbsteak
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1

Ingredients

  • 1 Steal New York or Ribeye
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 2 tbsp Soy Sauce
  • 2 tsp Worcheshire
  • 3 tbsp White Wine
  • 1 tbsp Swerve/Monkfruit
  • 2-3 Cloves Garlic Cloves
  • 1 tbsp Butter
  • 2 tbsp Olive Oil

Instructions

  • Gather all the ingredients.
  • Preheat oven to 425F.
  • Pat dry New York Steak with a paper towel and sprinkle salt and black pepper both sides.
  • In a small bowl, mix together Soy Sauce, worcestershire, white wine and Swerve/Monkfruit.
  • Grind garlic with a grinder or a garlic press and combine into the sauce.
  • Add butter on top of the sauce. No need to stir or melt.
  • Add olive oil in a cast iron pan on high heat until lightly smoking.
  • Once the oil is lightly smoking, place steak inside the pan and cook each side for 2 minutes to sear. Note - Don't move or lift up the steak while searing.
  • After searing both sides, turn off the heat, pour sauce mixture over the steak and transfer the entire pan into the oven.
  • Cook steak in the oven for approx 3-7 minutes depending on preference and thickness of the steak.
  • Once the desired doneness is achieved, transfer steak to a cutting board and slice.
  • Transfer steak pieces onto a plate, pour leftover juices from cast iron pan on top of the steak and serve.