Keto Steak with Peppercorn Sauce

Indulge in the rich, savory elegance of Keto Steak with Peppercorn Sauce, a restaurant-quality dish made effortlessly at home. This low-carb recipe combines tender, perfectly seared ribeye steaks with a creamy, flavorful peppercorn sauce that’s infused with aromatic shallots, Dijon mustard, and a hint of fresh parsley for garnish. Sautéed in avocado oil and finished with a luscious blend of beef broth and heavy cream, this dish is both keto-friendly and absolutely decadent. Ready in just 30 minutes, it’s the ultimate dinner centerpiece for those seeking a quick yet gourmet meal that aligns with their keto lifestyle. Serve it with roasted vegetables or a fresh green salad, and savor a truly satisfying, carb-conscious feast!

Nutriscore Rating: 51/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

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

Directions

Step 1

Remove the steaks from the fridge and let them come to room temperature for about 20-30 minutes before cooking.

Step 2

Season both sides of the steak generously with sea salt and freshly ground black pepper.

Step 3

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.

Step 4

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).

Step 5

Remove the steaks from the skillet and tent them with foil to rest while you prepare the sauce.

Step 6

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.

Step 7

Add the crushed black peppercorns to the skillet and stir for about 30 seconds to release their aroma.

Step 8

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.

Step 9

Stir in the heavy cream and Dijon mustard, and let the sauce simmer for another 3-4 minutes until it thickens to your preference.

Step 10

Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Step 11

Plate the steaks and generously spoon the peppercorn sauce over the top. Garnish with fresh parsley if desired.

Step 12

Serve immediately and enjoy your delicious keto-friendly steak dinner!

Nutrition Facts

Serving size	(867.4g)

Amount per serving	% Daily Value*
Calories	2087.6

Total Fat 163.0g	0%
Saturated Fat 71.7g	0%
Polyunsaturated Fat 3.5g
Cholesterol 585.1mg	0%
Sodium 4797.5mg	0%
Total Carbohydrate 13.0g	0%
Dietary Fiber 3.7g	0%
Total Sugars 3.3g
Protein 138.6g	0%

Vitamin D 20.4IU	0%
Calcium 121.7mg	0%
Iron 14.5mg	0%
Potassium 1763.2mg	0%

*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.

Source of Calories

Fat: 70.8%

Protein: 26.7%

Carbs: 2.5%