A tender, juicy skillet steak smothered in a mouthwatering mushroom cream sauce that comes together in just 30-minutes. This easy recipe has something for everyone - whether ketogenic, low-carb, gluten-free or none of the above!
Course
Dinner
Cuisine
American, French
Keyword
Keto, Mushroom, Steak
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4
Calories828kcal
Ingredients
2poundsFlat Iron or NY Strip Steakporterhouse (2 large pieces or 4 smaller pieces)
1tablespoonextra virgin olive oil
2tablespoonsbutter
1/4cupshallots finely dicedor onion
2clovesgarlic minced
16ozsliced baby Bella mushrooms crimini or brown
1teaspoonall-purpose seasoning blend
1cupchicken broth
1cupheavy cream
salt
pepper
Instructions
Add oil and butter to cast iron or other heavy bottomed skillet and heat over high heat
Sprinkle steak with a few pinches of salt and pepper and add to skillet
Sear on each side until browned and caramelized, about 3-4 minutes per side
Remove steak from skillet and set aside
Add mushrooms, shallots, garlic and seasoning to skillet
Saute for 2-3 minutes until mushrooms start to soften
Add broth and allow to simmer for 5 minutes until it reduces in half
Stir in cream and add steak back to skillet
Allow to simmer until steak is cooked to preferred doneness (approximately 2-4 more minutes)
Recipe Notes
Mushrooms dry when cooking? Add a little more oil to the pan if needed
Too much sauce? If you won't use it all, for example, if serving children, reduce the amount of cream. Try 1/2-3/4 cup of cream.