Low Carb Steak with Mushroom Sauce
Satisfy your cravings with this rich and flavorful Low Carb Steak with Mushroom Sauce, a perfect marriage of juicy, pan-seared ribeye steak and a creamy, garlic-infused mushroom sauce. This recipe is designed to be both indulgent and keto-friendly, featuring tender cremini mushrooms, fresh thyme, and a velvety sauce crafted with heavy cream and a touch of parmesan for optional extra depth. Ready in just 30 minutes, this quick yet elegant dish is an excellent choice for a weeknight dinner or a special occasion. Serve it alongside steamed vegetables or a crisp green salad for a complete low-carb meal that doesn’t compromise on taste. Your search for the ultimate low-carb steak recipe ends here—simple to make, yet restaurant-quality in every bite!
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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)
Directions
Step 1
Take the steaks out of the refrigerator 20-30 minutes before cooking to allow them to come to room temperature.
Step 2
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.
Step 3
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.
Step 4
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.
Step 5
Remove the steaks from the pan, cover them with foil, and let them rest while preparing the mushroom sauce.
Step 6
In the same skillet, reduce the heat to medium. Add the remaining olive oil and butter.
Step 7
Add the minced garlic and sauté for 30-60 seconds until fragrant (do not let it burn).
Step 8
Add the sliced mushrooms and sauté for 5-7 minutes until they are softened and browned.
Step 9
Stir in the beef or chicken broth, scraping the bottom of the pan to deglaze any brown bits.
Step 10
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.
Step 11
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Step 12
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
| Serving size | (724.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1535.7 |
| Total Fat 147.9g | 0% |
| Saturated Fat 75.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 353.4mg | 0% |
| Sodium 3070.5mg | 0% |
| Total Carbohydrate 12.0g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 4.6g | |
| Protein 24.7g | 0% |
| Vitamin D 33.8IU | 0% |
| Calcium 156.5mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 1112.9mg | 0% |
Source of Calories