Keto Recipe – Sisson's Sizzlin' Grilled Steak


I’m welcoming you to my backyard today with one of my all-time Primal (and keto) favorites: grilled steak.

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It doesn’t get much better than a juicy New York strip hot off the grill. Throw in a generous side of broccolini and some steak sauce (I happen to know a good one), and that’s dinner for me.

Grilling a steak isn’t hard work, but a few things can make a big difference for the end result. Check out the video below to see how I do it.

Mark’s Grilled Steak Recipe

Servings: 1-2

Prep Time: less than a minute

Cooking Time: 9+ minutes (depending on how well done you like your steak)


1 ½-inch thick preferably grass-fed New York strip steak (12 ounces), trimmed (I like Butcher Box’s New York strip steaks.)
1 tablespoon Primal Kitchen® Avocado Oil or Primal Kitchen Spray Avocado Oil
Salt and pepper, to taste

About 10-20 minutes before grilling, take the steak out of the refrigerator and allow it to come to room temperature. In the meantime, heat the grill to high. Rub or spray avocado oil on the grill to prevent sticking just before putting the steak on.

Season the steak well with salt and pepper. Place the steak on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. I like to leave the grill lid up at this point.

Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135ºF), 5 to 7 minutes for medium (140ºF) or 8 to 10 minutes for medium-well (150ºF). I put the grill lid down for this last part of cooking.

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 10 minutes before slicing. Add your favorite sauces (including Primal Kitchen Steak Sauce), and dig in! Enjoy, everyone.

Nutritional Information (per 6 ounce serving, grass-fed):

Calories: 175
Net Carbs: 0 grams
Fat: 12.75 grams
Protein: 17.25 grams


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  1. you gots to heat up the plates good man, keeps the steak warm, I hates a cold steak or try eating the steak off the grill while its still hot like my wife and I do many times… the salad prior to cooking so not to interupt that beautiful hot steak feast. love your content btw

  2. Thoroughly enjoyed this video, but (you guessed it) I have two comments: First, never use tongs to flip steaks. Use your fingers (come on toughen up buttercup), also test the "doneness" by comparing the texture of the steak to the base of your thumb (the technique can be found on the internet). Second, never, never put condiments directly on the steak. Put them on the plate and dip a cut. But seriously, nice video. Thanks.