The
Daily
Fix
Fast & Heavy
Herb Crusted Steak with Lemon Butter
Is there a propaganda campaign against low-carb?
For time:
21 dumbbell thrusters
Run 400 meters
18 dumbbell thrusters
Run 400 meters
15 dumbbell thrusters
Run 400 meters
A grilled and seasoned steak topped with a zesty lemon butter and served alongside sautéed asparagus.
So much industry$$, so little science
When originally posted in 2001 this workout was truly different than what the rest of the fitness world was doing at the time.
Blending weightlifting and metabolic conditioning, it holds up as a classic, with a simple 3-word statement that encapsulates the high-intensity ethos.
Post time, weight of dumbbells used, and if you've completed this workout in the past.
Ingredients
For the Steak:
8 oz ribeye or sirloin steak
½ Tbsp melted butter
½ tsp dried rosemary
½ tsp dried thyme
½ tsp garlic powder
Salt and pepper, to taste
For the Lemon Butter:
1 Tbsp butter, softened
½ tsp lemon zest
½ Tbsp fresh parsley, chopped
½ clove garlic, minced
Pinch of salt
For the Asparagus:
½ Tbsp butter
½ lb asparagus, trimmed
Salt and pepper, to taste
Lemon wedge (optional, for serving)
Macronutrients:
Protein: 56g
Fat: 51g
Carbohydrates: 6g
Preparation:
Prepare the steak: Rub the ribeye or sirloin steak (8 oz) with softened butter (½ Tbsp), then season with dried rosemary (½ tsp), dried thyme (½ tsp), garlic powder (½ tsp), and salt and pepper to taste. Let it marinate for 15-20 minutes.
Make the lemon butter: In a small bowl, mix softened butter (1 Tbsp) with lemon zest (½ tsp), fresh parsley (½ Tbsp), minced garlic (½ clove), and a pinch of salt. Set aside.
Grill the steak: Preheat a grill or grill pan over medium-high heat. Cook the steak for about 4-5 minutes on each side (for medium-rare) or until it reaches your desired doneness. Remove from heat and let it rest for a few minutes.
Cook the asparagus: While the steak is resting, heat butter (½ Tbsp) in a skillet over medium heat. Add asparagus (½ lb) and sauté for 3-4 minutes until tender-crisp. Season with salt and pepper to taste.
Serve: Place the steak on a plate, top with a dollop of lemon butter, and serve with sautéed asparagus on the side. Garnish with a lemon wedge for an extra burst of citrus.
Author and journalist Nina Teicholz has spent years researching nutrition and advocating for changes to government-based dietary guidelines. In the article, previously released on her Unsettled Science blog, Nina argues that, in spite of mountains of evidence supporting the effectiveness of low-carb diets, there is an ongoing propaganda campaign against them.
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