Low Sodium Steak with Mushrooms
Indulge in the hearty and flavorful goodness of this Low Sodium Steak with Mushrooms, a perfect recipe for those seeking a delicious yet heart-healthy meal. Tender ribeye steaks are seared to perfection and paired with earthy, garlic-infused cremini mushrooms, enhanced by the aromatic freshness of thyme and rosemary. With a hint of zesty lemon and a silky finish from unsalted butter, this dish delivers bold flavors without the need for added salt. Ready in just 35 minutes, it’s an ideal dinner for two that strikes the perfect balance of gourmet taste and well-being. Serve with your favorite sides for a restaurant-quality, low-sodium delight right at home!
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Ribeye steak (or your preferred cut)
- 1 cup Cremini mushrooms, sliced
- 2 tablespoons Olive oil
- 2 cloves Fresh garlic, minced
- 1 teaspoon Fresh thyme, finely chopped
- 1 teaspoon Fresh rosemary, finely chopped
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Lemon juice
- 1 tablespoon Unsalted butter
Instructions
Pat the steaks dry with paper towels and let them come to room temperature for about 20-30 minutes before cooking.
Rub both sides of the steaks with 1 tablespoon of olive oil, then season generously with black pepper. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic, thyme, and rosemary to the mushrooms. Cook for an additional 1-2 minutes, stirring frequently to avoid burning the garlic. Remove the mushroom mixture from the pan and set aside.
In the same skillet, increase the heat to medium-high. Add the steaks and let them sear for 3-4 minutes on one side without moving, until a golden crust forms.
Flip the steaks and cook for an additional 3-4 minutes on the other side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare or 145°F for medium.
Reduce the heat to low and add the unsalted butter to the skillet. Spoon the melted butter over the steaks a few times to baste.
Return the mushroom mixture to the skillet and stir it gently around the steaks to warm through. Drizzle everything with lemon juice for a bright finish.
Remove the skillet from the heat and let the steaks rest for 5 minutes before serving, allowing the juices to redistribute.
Serve the steaks topped with the sautéed mushrooms and any pan juices for a hearty, low-sodium meal.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1575 mg | 34% | |
*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.
