Steak and seafood are naturally low in carbohydrates, and these recipes keep it that way: none of them uses flour, bread crumbs, rice, pasta, potatoes, sugar or sweet sauces.
We chose these by their ingredients and have not calculated exact nutrition. Check the labels on any seasoning blends, sausages and broths, and skip the starchy sides you might usually serve.
Cast-Iron Ribeye with Garlic Thyme Butter32 min total | 2 servingsA thick ribeye seared hard in a smoking-hot cast-iron skillet, then basted with butter, garlic and thyme until medium-rare. Steakhouse results at home in about 20 minutes; serves 2.
Grilled New York Strip with Herb Butter1 hr total | 4 servingsNew York strip steaks grilled over high heat and topped with a slice of parsley, chive, garlic and lemon compound butter that melts into a sauce. Serves 4.
Reverse-Seared Thick-Cut Steak1 hr 10 min total | 2 to 3 servingsA 1 1/2 to 2-inch steak cooked slowly in a 250°F oven, then seared in a blazing skillet for an even edge-to-edge pink center and a dark crust. Serves 2 to 3.
Sous Vide Steak1 hr 25 min total | 2 servingsA thick ribeye or strip steak cooked in a precise water bath to an even edge-to-edge doneness, then seared hard in cast iron for a dark crust. Serves 2.
Tomahawk Ribeye2 hr 35 min total | 2 to 3 servingsA giant long-bone ribeye cooked low in the oven, then seared hard for a dark crust and an even rosy center. A showstopper that serves 2 to 3.
Steak au Poivre30 min total | 2 servingsStrip or filet steaks pressed into cracked black peppercorns, seared in a hot skillet and finished with a creamy brandy pan sauce. A French bistro classic for two.
Bistecca alla Fiorentina (Florentine Porterhouse)40 min total | 4 servingsA thick-cut porterhouse grilled hot and fast over charcoal until charred outside and rare within, sliced off the bone and finished with olive oil, salt and lemon. Serves 4.
Basic Beef Tenderloin50 min total | Serves 10 to 12A whole trimmed and tied beef tenderloin, seared in hot oil and roasted at 450°F for 17 to 19 minutes, from very rare to medium-rare. Serves 10 to 12.
Prime Rib Roast (Standing Rib Roast)2 hr 50 min total | 6 to 8 servingsA bone-in standing rib roast rubbed with garlic, herbs and salt, started at 450°F for a browned crust and finished at 325°F to a rosy medium-rare. Serves 6 to 8.
London Broil with Sauteed Onions35 min total | 6 to 8 servingsScored flank steak brushed with a lemon and oil baste, broiled quickly, sliced thin across the grain and served with buttery sauteed onions. Serves 6 to 8.
Herbed Beef Kebabs6 hr 50 min totalSirloin cubes and green pepper marinated 6 hours to overnight in an herbed mustard and vinegar marinade, grilled with mushrooms over slow coals, with tomatoes on their own skewers.
Air Fryer Garlic Butter Steak Bites20 min total | 4 servingsBite-size sirloin cubes seasoned and air-fried until browned outside and juicy inside, then tossed in melted garlic butter and parsley. Ready in 20 minutes; serves 4.
Texas Smoked Brisket13 hr 30 min total | 12 to 16 servingsA whole packer brisket rubbed with coarse salt and pepper, smoked low and slow over oak or hickory, wrapped in butcher paper and rested until tender. Serves 12 to 16.
Surf and Turf (Filet Mignon and Lobster Tail)40 min total | 2 servingsA pan-seared filet mignon topped with garlic herb butter and a broiled butterflied lobster tail, served with drawn butter, lemon and asparagus. A steakhouse dinner for two.
Blackened Salmon15 min total | 4 servingsSalmon fillets coated in a smoky Cajun spice blend and seared in a very hot cast-iron skillet until a dark, flavorful crust forms. Ready in 15 minutes; serves 4.
Lemon Herb Baked Salmon24 min total | 4 servingsSalmon fillets brushed with a lemon, garlic, Dijon and fresh dill butter and baked at 400°F until just flaky. Ready in about 25 minutes; serves 4.
Salmon in Foil with Lemon Dijon33 min total | 2 packetsSalmon or trout fillets sealed in foil packets with a lemon, Dijon and oil sauce and parsley, baked at 450°F for 15 to 18 minutes. Make ahead and bake when ready.
Escalope of Salmon with Lime and Ginger24 min total | Serves 4Salmon sliced paper thin, arranged on oiled plates, topped with fresh ginger and lime zest and baked at 500°F for just 3 to 4 minutes. Elegant and fast; serves 4.
Blackened Tuna with Mango Salsa3 hr 35 min total | 4 servingsLime-and-garlic marinated tuna steaks coated in a homemade blackening spice, seared in a hot skillet and served on a cool, fresh mango salsa. Serves 4.
Sesame Seared Ahi Tuna15 min total | 4 servingsSushi-grade ahi tuna crusted in sesame seeds, seared for 30 seconds a side so it stays rare inside, and sliced with a soy-ginger dipping sauce. Serves 4.
Cod with Coconut-Lime Curry Sauce55 min total | 4 servingsThick cod fillets seared until golden, finished in the oven and served in a fragrant coconut, lemongrass, ginger and lime curry sauce. Serves 4.
Pan-Seared Sea Scallops with Lemon Butter18 min total | 4 servingsSea scallops seared in a very hot skillet until deeply golden, then finished with a quick lemon, garlic and butter pan sauce. Ready in about 20 minutes; serves 4.
Air Fryer Shrimp16 min total | 4 servingsLarge shrimp tossed with olive oil, garlic, paprika and a little Parmesan and air-fried in 6 minutes until crisp-edged and juicy. Serves 4.
Sheet Pan Shrimp with Sausage and Vegetables35 min total | 4 servingsShrimp, smoked sausage, zucchini, bell peppers and red onion tossed with Cajun seasoning and roasted on one pan in about 20 minutes. Serves 4.
Broiled Lobster Tails with Garlic Butter23 min total | 4 servingsLobster tails butterflied so the meat sits on top of the shell, brushed with garlic, lemon and paprika butter and broiled until just opaque. About 25 minutes; serves 4.
Steamed Crab Legs with Garlic Butter15 min total | 4 servingsKing or snow crab legs steamed just until hot, then served with lemon and a warm garlic butter for dipping. Ready in 15 minutes; serves 4.
Steamers (Steamed Clams)2 hr 20 min total | 1 pound of clamsNew England steamers: soft-shell clams soaked to purge the sand, steamed for 15 minutes, and served with their broth, drawn butter and lemon.
How to Shuck and Serve Raw Oysters30 min total | 24 oysters, 4 servingsHow to shuck fresh oysters safely and serve them on the half shell over ice with lemon, a shallot mignonette and cocktail sauce. Serves 4 (2 dozen oysters).
Grilled Oysters with Garlic Butter33 min total | 24 oysters, 4 servingsOysters on the half shell grilled until bubbling with garlic herb butter and Parmesan, the Gulf Coast way. Serves 4.
Lemon Herb Roast Chicken1 hr 55 min total | 4 to 6 servingsA whole chicken rubbed with garlic herb butter under the skin, filled with lemon and onion and roasted at 425°F until the skin is crisp and golden. Serves 4 to 6.
Herb Butter Roast Turkey Breast2 hr 35 min total | 6 to 8 servingsA bone-in turkey breast rubbed with sage, thyme and garlic butter and roasted at 325°F until juicy. A holiday-worthy main for a smaller crowd; serves 6 to 8.
Garlic Rosemary Roasted Cornish Game Hens1 hr 20 min total | 4 servingsWhole Cornish game hens rubbed with garlic, rosemary, lemon zest and olive oil and roasted at 400°F until crisp and golden. One small bird per person; serves 4.
Lemon Chicken35 min totalBoneless chicken breasts simmered gently in butter with fresh lemon juice, garlic, salt and paprika until tender. Simple, quick and bright.
Garlic Parmesan Wings2 hr total | 4 to 6 servingsExtra-crispy baked chicken wings tossed in garlic butter with grated Parmesan, parsley and a squeeze of lemon. Serves 4 to 6.
Air Fryer Chicken Wings30 min total | 4 servingsExtra-crispy chicken wings with a simple garlic, paprika and pepper rub, air-fried in about 25 minutes with no oil. Serve plain or tossed in any sauce. Serves 4.
Cajun Grilled Pork25 min total | 4 servingsBoneless pork chops or tenderloin coated in a quick homemade Cajun rub of paprika, cayenne, sage, black pepper and seasoned salt, then grilled. Serves 4.
Caprese Salad10 min total | 4 servingsThick slices of ripe tomato and fresh mozzarella layered with basil leaves and finished with olive oil and flaky salt, in the colors of the Italian flag. Serves 4.
Guacamole10 min total | About 2 1/2 cupsChunky, fresh guacamole of ripe avocados mashed with lime juice, onion, jalapeño, cilantro and salt, with a little tomato. Ready in 10 minutes; serves 6.
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