Beef -- I usually cook beef on the stove in butter or coconut oil (and make sure I keep all the decadent drippings from the pan which I'll use in my soups). I cook on low heat and keep everything about medium rare.
Salmon -- I steam salmon in the oven. I'll cut strips (with skin on one side) into about 5 inch pieces and cover with foil. Watch this video. I usually don't use butter or oil inside the foil to allow the skin to stick to the foil so I can remove it easier (I feed it to my dogs). 375 degrees for about 20 minutes.
Tuna Steak -- seared on stove top. I keep it pretty rare on the inside. Just brown the edges. Cooked in coconut oil usually -- haven't ever used butter.
Almond Crusted Chicken -- boneless, skinless chicken breast is too lean, so we need to fatten it up. 1 egg beaten in a bowl. 1 cup of almond flour in a large ziploc bag. Dip the chicken (any part - breast, wing, leg) in the egg, shake in the bag, put on a pan. Broil on high in oven (500 degrees) for 10 minutes on one side and about 5 on the other (or until the almond starts to brown). This is really good....almond gives it a sweet tinge.
Bacon -- in oven. 375 degrees for 15 minutes and your golden. No need to cover.
Pork - same as beef. On stove top.
Veggie Bouillon Soup -- this is a daily thing for me since sodium is important on low-carb lifestyles... I boil about 3 cups of water. Throw a veggie (or beef) bouillon cube in and let that start to fizzle. Then I'll put a large amount of any green veggie (broccoli, kale, or asparagus) maybe some mushrooms in and let it cook for about 5 minutes or until as tender as I want. Remove from heat and let sit for a minute. Then eat. Make sure your bouillon cubes don't have sugar or hydrogenated oils in them. It's important to consume all the water from anything you boil to get all the nutrients. I'll also throw in some MCT oil or the drippings from any meat I've cooked to make it a fat-vegetable delight.
Stove Top Veggies -- you can also throw some coconut oil in a medium-heated pan, then put kale or spinach or broccoli in the pan and cover until it wilts or softens. That's good too. I just prefer to consume all the residue.