Pan-Seared Steak with Creamy Mushroom Sauce

Why This Is Strictly Keto

Beef, mushrooms, butter and cream carry almost no carbohydrate. Where a classic pan sauce is thickened with flour, this one gets its body from cream cheese and reduced heavy cream, so the sauce is silky without any starch.

Ingredients

• 2 ribeye steaks, 1 inch thick (about 12 oz / 340 g each)
• 1 tablespoon avocado oil
• 2 tablespoons butter
• Fine sea salt and freshly ground black pepper

Creamy mushroom sauce

• 8 oz (225 g) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 2 oz (55 g) cream cheese
• 1 teaspoon fresh thyme leaves
• 1 teaspoon Dijon mustard

Instructions

1. Season the steaks: Pat the steaks dry and season generously on both sides with salt and pepper. Let them sit at room temperature for 20 minutes.

2. Sear: Heat the avocado oil in a large heavy skillet over high heat. Sear the steaks for 3–4 minutes per side for medium-rare, adding 1 tablespoon of the butter in the last minute. Move to a plate and rest.

3. Cook the mushrooms: Lower the heat to medium, melt the remaining butter in the same skillet and cook the mushrooms for 5–6 minutes until golden. Add the garlic and thyme and cook for 30 seconds.

4. Build the sauce: Stir in the cream, cream cheese and Dijon. Simmer for 4–5 minutes, whisking, until the sauce coats the back of a spoon. Season to taste.

5. Slice and serve: Slice the steaks against the grain, spoon the sauce over the top and serve right away.

Nutritional Info (per serving, approximate)

Tips

• Pull the steaks from the refrigerator 20 minutes ahead so they sear evenly.
• Do not wash the skillet between the steak and the sauce; the browned bits add depth.
• Sirloin or strip steak works equally well; adjust the searing time to the thickness.