Keto Steak with Peppercorn Sauce
Savor the rich, indulgent flavors of this Keto Steak with Peppercorn Sauce, the ultimate low-carb dinner that's as elegant as it is delicious. Perfectly seared ribeye steaks, seasoned with sea salt and fresh black pepper, are elevated by a creamy peppercorn sauce made with beef broth, heavy cream, Dijon mustard, and a hint of shallot for a balance of savory and tangy notes. The sauce’s crushed black peppercorns add just the right amount of heat and bold flavor to complement the juicy, tender steak. Quick and easy, this keto-friendly recipe comes together in just 30 minutes, making it perfect for a special occasion or a weeknight treat. Pair it with your favorite low-carb side dish and garnish with fresh parsley for a restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) Ribeye steak
- 1 teaspoon Sea salt
- 1 teaspoon (freshly ground) Black pepper
- 2 tablespoons Avocado oil
- 2 tablespoons Unsalted butter
- 1 small (finely chopped) Shallot
- 1 tablespoon Crushed black peppercorns
- 0.5 cup Beef broth
- 0.5 cup Heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon (chopped, optional for garnish) Fresh parsley
Instructions
Remove the steaks from the fridge and let them come to room temperature for about 20-30 minutes before cooking.
Season both sides of the steak generously with sea salt and freshly ground black pepper.
Heat a large skillet over medium-high heat and add the avocado oil. Once the oil is hot and shimmering, add the steaks to the pan.
Sear the steaks for 3-4 minutes on each side for medium-rare or to your desired level of doneness. Use a meat thermometer to check if needed (135°F for medium-rare).
Remove the steaks from the skillet and tent them with foil to rest while you prepare the sauce.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the finely chopped shallot and cook for 2-3 minutes until softened.
Add the crushed black peppercorns to the skillet and stir for about 30 seconds to release their aroma.
Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
Stir in the heavy cream and Dijon mustard, and let the sauce simmer for another 3-4 minutes until it thickens to your preference.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Plate the steaks and generously spoon the peppercorn sauce over the top. Garnish with fresh parsley if desired.
Serve immediately and enjoy your delicious keto-friendly steak dinner!
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 853 mg | 18% | |
*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.
