Paleo Steak with Mushroom Sauce

Elevate your dinner table with this flavorful Paleo Steak with Mushroom Sauce, a perfect harmony of tender, juicy ribeye steaks and a rich, dairy-free mushroom sauce. Sear your steak to perfection in a sizzling hot cast-iron skillet, locking in a savory crust, then top it with a velvety sauce made from cremini mushrooms, garlic, and full-fat coconut milk for a luscious, creamy texture. Infused with fresh thyme and garnished with chopped parsley, this paleo-friendly recipe is not only gluten-free and dairy-free but also incredibly satisfying. Ready in just 30 minutes, this dish makes for an impressive yet easy-to-make dinner that’s perfect for a romantic night in or a special family meal. Serve with your favorite roasted vegetables or a crisp side salad to complete this wholesome, restaurant-quality experience!

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

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

Directions

Step 1

Remove the steaks from the refrigerator and let them sit at room temperature for 20-30 minutes. This ensures even cooking.

Step 2

Season the steaks on both sides with salt and black pepper.

Step 3

Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of ghee.

Step 4

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.

Step 5

Remove the steaks from the skillet and cover loosely with foil. Let them rest for 5-10 minutes.

Step 6

In the same skillet, reduce the heat to medium and add the remaining olive oil and ghee.

Step 7

Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Step 8

Add the sliced mushrooms and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

Step 9

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.

Step 10

Taste the sauce and adjust salt and pepper as needed.

Step 11

Spoon the mushroom sauce over the rested steaks and garnish with fresh parsley. Serve immediately.

Nutrition Facts

Serving size	(654.7g)

Amount per serving	% Daily Value*
Calories	1305.8

Total Fat 127.4g	0%
Saturated Fat 79.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 118.1mg	0%
Sodium 2448.7mg	0%
Total Carbohydrate 27.0g	0%
Dietary Fiber 8.9g	0%
Total Sugars 13.7g
Protein 28.4g	0%

Vitamin D 32.0IU	0%
Calcium 88.4mg	0%
Iron 11.4mg	0%
Potassium 1805.4mg	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: 83.8%

Protein: 8.3%

Carbs: 7.9%