Keto Steak with Mushroom Sauce
Indulge in the ultimate keto-friendly dinner with this juicy and flavorful Keto Steak with Mushroom Sauce! Featuring perfectly seared ribeye steaks smothered in a rich, creamy mushroom sauce infused with garlic, fresh thyme, and a touch of beef broth, this recipe is both decadent and low-carb. Perfect for a special occasion or a luxurious weeknight meal, this dish comes together in just 35 minutes, making it a standout for busy keto enthusiasts. With just a handful of wholesome ingredients like heavy cream, cremini mushrooms, and fresh herbs, it’s a restaurant-quality meal you can enjoy at home. Serve it alongside your favorite low-carb veggies for a complete and satisfying dinner that’s bursting with flavor and keto-approved indulgence!
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Recipe Information
Ingredients
- 2 8-ounce steaks Ribeye steak
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1.5 cups Cremini mushrooms, sliced
- 0.75 cup Heavy cream
- 0.25 cup Beef broth
- 1 teaspoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with salt and ground black pepper.
Heat 1 tablespoon of olive oil in a heavy skillet (preferably cast iron) over medium-high heat.
Once the oil is hot and shimmering, add the steaks to the skillet. Sear them for 3-4 minutes on each side for medium-rare, or adjust the cooking time for your desired doneness.
Remove the steaks from the skillet and let them rest on a plate, loosely tented with foil, while you prepare the mushroom sauce.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil and the unsalted butter.
Once the butter has melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced cremini mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Pour in the beef broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Stir in the heavy cream and fresh thyme. Simmer the sauce for 3-5 minutes, stirring occasionally, until it thickens slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Plate the steaks and spoon the mushroom sauce generously over each one.
Garnish with chopped fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1947 mg | 85% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
