Paleo Steak with Mushroom Sauce
Elevate your steak night with this mouthwatering Paleo Steak with Mushroom Sauce recipe, a perfect blend of hearty flavors and wholesome ingredients. Juicy, perfectly seared ribeye steaks are topped with a creamy, dairy-free mushroom sauce made with sautéed cremini mushrooms, fragrant garlic, and rich full-fat coconut milk. Infused with fresh thyme and finished with a sprinkle of fresh parsley, this recipe delivers a restaurant-quality dish that’s paleo-friendly and naturally gluten-free. Ready in just 30 minutes, this quick and satisfying meal is ideal for special occasions or a luxurious weeknight dinner. Pair it with a fresh salad or roasted vegetables for the ultimate paleo dining experience!
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Recipe Information
Ingredients
- 2 pieces (8 oz each) ribeye steak (or cut of choice)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons ghee (or clarified butter)
- 3 cloves garlic cloves, minced
- 2 cups cremini mushrooms, sliced
- 1 cup coconut milk (full-fat)
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley, chopped
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for 20-30 minutes. This ensures even cooking.
Season the steaks on both sides with salt and black pepper.
Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of ghee.
Once the skillet is hot, add the steaks. Sear for 3-4 minutes per side for medium-rare (adjust time depending on your preferred doneness). Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
Remove the steaks from the skillet and cover loosely with foil. Let them rest for 5-10 minutes.
In the same skillet, reduce the heat to medium and add the remaining olive oil and ghee.
Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the sliced mushrooms and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Slowly pour in the coconut milk, stirring to combine. Add the fresh thyme and let the sauce simmer for 3-4 minutes until slightly thickened.
Taste the sauce and adjust salt and pepper as needed.
Spoon the mushroom sauce over the rested steaks and garnish with fresh parsley. Serve immediately.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 13.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1805 mg | 38% | |
*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.
