Low Carb Steak with Mushroom Sauce
Treat yourself to the ultimate low-carb indulgence with this mouthwatering recipe for Low Carb Steak with Mushroom Sauce. Featuring tender, perfectly seared ribeye steak and a rich, creamy mushroom sauce infused with garlic, fresh thyme, and optional parmesan cheese, this dish is a showstopper for steak lovers. The savory combination of flavors, enhanced by buttery cremini mushrooms and a touch of broth, elevates this quick and easy dinner to gourmet status—all in just 30 minutes! Ideal for low-carb and keto diets, this recipe is perfect for a special weeknight treat or a celebratory meal. Serve alongside steamed veggies or a crisp green salad to complete a satisfying and wholesome plate that's sure to impress. Keywords: low-carb steak recipe, creamy mushroom sauce, keto-friendly steak meal.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) ribeye steak (or steak of choice)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter (unsalted)
- 2 pieces garlic cloves, minced
- 8 ounces cremini mushrooms, thinly sliced
- 1 cup heavy cream
- 0.5 cup beef or chicken broth
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parmesan cheese (optional, shredded)
Instructions
Take the steaks out of the refrigerator 20-30 minutes before cooking to allow them to come to room temperature.
Pat the steaks dry with paper towels. Rub both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper per steak.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.
When the pan is hot and the butter has melted, add the steaks. Sear for 3-4 minutes on each side for medium-rare, or longer for your desired doneness.
Remove the steaks from the pan, cover them with foil, and let them rest while preparing the mushroom sauce.
In the same skillet, reduce the heat to medium. Add the remaining olive oil and butter.
Add the minced garlic and sauté for 30-60 seconds until fragrant (do not let it burn).
Add the sliced mushrooms and sauté for 5-7 minutes until they are softened and browned.
Stir in the beef or chicken broth, scraping the bottom of the pan to deglaze any brown bits.
Reduce the heat to low, add the heavy cream, thyme leaves, and parmesan cheese (if using). Stir well and let the sauce simmer for 2-3 minutes until thickened.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the steaks on individual plates and spoon the mushroom sauce generously over the top. Pair with a side of steamed vegetables or a green salad for a complete low-carb meal.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 3070 mg | 134% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1113 mg | 24% | |
*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.
