Primal+Keto Cooking Made Easy: Mark’s Grilled Steak

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



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: 47.25 grams

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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13 thoughts on “Primal+Keto Cooking Made Easy: Mark’s Grilled Steak”

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  1. I am in a perpetual summer when it comes to grilling (:
    Try letting the steak sit out for at least an hour (even two if thick) before grilling. I trust that you will love the results. I also like to “ “scrub” the grill grates with half an onion that’s dipped in some oil, before grilling.

    Have a great summer!

    PS Try to keep the trolls away

    1. Oooo I like the onion thing. Genius! I am definitely going to try that next time.

      I do like my steaks quite a bit thicker than this (2-3 inch ribeye is where it’s at) and I like to make the grill (or cast iron skillet)super hot first to get a nice, crispy sear.

      I also don’t put any salt on until right before it goes on the heat because salt draws out moisture.

  2. Any advice for us charcoal lovers? If I leave the steaks over the charcoal, they get charred too quickly and yet raw in the middle. The most successful approach seems to be to sear them over the charcoal then move them off the charcoal over a drip pan in the middle, close the lid, and leave them for maybe 10 minutes. I’d love to hear from others.

    1. That works great too! Cook it over the charcoal long enough to get a good sear, and then move it over the drip pan. I’d use a meat thermometer to get a consistent internal temperature though instead of relying on just time. I do something similar with my pan fried ribeyes. A couple of minutes in a hot cast iron pan on each side, and then put it in the oven at 225-250 °F until it gets to the temp I want.

      1. Good to know I’m on the right track. Thanks for the response!

    2. Yep that’s the classic way known as “sear and slide.” Not just for charcoal even with gas grill, sear on super hot grill, then turn down heat and move steak to cooler side to finish cooking.

  3. Where are you coming up with 17.5 grams of protein?
    Closer to 40-42 grams of protein. Aprx 7g per ounce.

  4. I cant lie. I was shocked when you sliced off little pieces of meat for you and your friend. I am a young woman and eat a 16 oz steak with room for sides and an appetizer (I dont IF or count calories/eat keto). I dont know how you dont need more food than that in a meal, especialy a nice steak dinner!