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Prepare time: 10 min
Cook: 20 min
Ready in: 30 min
Servings: 1-2

(Low-Carb High-Quality) – The preparation of the perfect steak is an art in itself. With a few simple tips you can also prepare a heavenly-juicy piece of entrecôte with a matching side dish. How? We’ll tell you in this slightly different low-carb recipe.

We wish you a lot of fun cooking, cheers Andy & Diana.

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Low-Carb Tips

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  • 1 entrecote (approx. 2 fingers thick)
  • salt
  • 2 twigs of rosemary (optional)
  • pepper
  • 500 g mushrooms
  • 1 Spanish onion
  • 1 tbsp. fresh parsley (optional)
  • 1 entrecote (approx. 2 fingers thick)
  • salt
  • 2 twigs of rosemary (optional)
  • pepper
  • 17.6 oz mushrooms
  • 1 Spanish onion
  • 1 tbsp. fresh parsley (optional)



Remove the entrecôte from the refrigerator about 60 minutes before preparation so it can warm to room temperature before frying. Our entrecote weighs about 300 g / 10.6 oz and is about 2 fingers thick. Depending on the size of the meat from which the slices of entrecote are cut, the entrecôte can also weigh more.

For a fine salt crust, we salt the raw steak lightly from both sides.


Heat a pan to the highest level. Very good for searing steaks are cast iron pans or iron pans.

Sear the entrecote for a minute without flipping. Then lower the temperature to medium and, if desired, add the rosemary to the pan.

Now fry the meat for another 1-3 minutes - depending on the desired doneness.


Turn the steak and fry the other side just like the top for a minute at the highest temperature. Fry it on this side, depending on the desired cooking level, 1-3 minutes on medium temperature too.


Take the steak out of the pan and put it on a sheet of parchment paper. If you wish, you can add the rosemary twigs. Season the entrecote with pepper to taste, preferably with freshly ground pepper from a mill.

Completely wrap the steak in the parchment paper.


Put the steak in a preheated oven at approx. 70°C / 160°F (circulating air or top / bottom heat) for approx. 10 minutes.

Important note: The 10 minutes rest in the oven are a guide from us and can vary depending on the thickness of the steak and desired doneness. If you have an oven thermometer, it is advisable to measure the core temperature of the steak and thereby determine the exact point of the cooking.

Measures the core temperature of the meat about 35-40°C / 95-105°F, it is prepared raw,
at 50-55°C / 120-130°F it is prepared Rare,
at 55-60°C / 130-140°F medium rare,
at 60-65°C / 140-150°F medium,
and at 70°C / 160°F welldone.


While the entrecôte is resting in the oven, prepare the side dish. Clean the mushrooms and peel the onion. Cut both into slices or rings and fry everything in a pan until golden brown. Season the side dish with pepper or spices to your taste.


Remove the entrecote from the oven and serve with the side dish. Some fresh greens, e.g. parsley on top of the mushrooms grants the dish an appetizing splash of color - enjoy!

Nutritional Values

Nutrition values are approximations and referring to 100 g of prepared low-carb food.

Kcal KJ carbs fat protein
86 363 0,4 g 4,6 g 10,6 g

Low-Carb Steak Dish - Entrecôte with Mushrooms in 10 Seconds

Low-Carb Steak Dish - Entrecôte with Mushrooms in 10 seconds
Low-Carb Steak Dish - Entrecôte with Mushrooms in 10 seconds

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