Low Carb Steak with Mushrooms and Onions
Satisfy your cravings with this hearty and flavorful Low Carb Steak with Mushrooms and Onions, a perfect meal for steak lovers seeking a keto-friendly option. Juicy, perfectly seared ribeye steaks take center stage, topped with a rich medley of caramelized onions and sautéed cremini mushrooms infused with garlic, fresh thyme, and a splash of Worcestershire sauce. Ready in just 30 minutes, this quick and easy skillet recipe prioritizes bold flavors without adding unnecessary carbs. Whether you're cooking a restaurant-quality dinner for two or indulging in a satisfying low-carb treat, this dish is a guaranteed winner. Serve it as is or pair with a fresh green salad for a complete, guilt-free meal!
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Recipe Information
Ingredients
- 2 pieces ribeye steak
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves
- 1 piece medium yellow onion
- 8 ounces cremini mushrooms
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
Start by removing the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
Season both sides of the steak generously with half of the sea salt and black pepper.
Peel and thinly slice the yellow onion and set it aside. Clean and slice the cremini mushrooms into 1/4-inch pieces. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and sauté for 5–7 minutes until they start to caramelize. Remove them from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and the mushrooms. Cook for 5 minutes until they are browned and tender, stirring occasionally. Add the minced garlic, Worcestershire sauce, thyme leaves, and a small pinch of the remaining salt and pepper. Stir for 1 minute until fragrant. Remove the mushrooms and set aside with the onions.
In the now-empty skillet, add the butter and let it melt over medium-high heat. Carefully place the steaks in the skillet and sear for 3–4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
Once the steaks are cooked to your desired level, remove them from the skillet and let them rest on a cutting board for 5–7 minutes to retain their juices.
While the steaks are resting, return the onion and mushroom mixture to the skillet to heat through. Taste and season with more salt and pepper if needed.
Serve the steaks on plates and top with the warm onion and mushroom mixture. Garnish with additional fresh thyme leaves if desired.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 4302 mg | 187% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.9 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 150 mg | 12% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2724 mg | 58% | |
*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.
