invisible hit counter

Zero carbs

by

  • Prep time: 5 minutes

  • Cook time: 15 minutes

  • Total time: 20 minutes

  • Servings: 2

Time & Intensities

  • Preparation Intensity: Low. This is all about mincing garlic and chopping herbs.

  • Cooking Intensity: Medium-High. This recipe requires your attention for a short burst of time. You’ll need to manage high heat for a perfect sear and work quickly to build the pan sauce.

Ingredients

  • For the Steak & Mushrooms:

    • 2 (8-10 oz) Ribeye or New York Strip steaks, approximately 1-inch thick (look for good marbling)

    • 8 oz cremini mushrooms, sliced

    • 2 tbsp unsalted butter or ghee (for cooking)

    • 1 tbsp avocado oil or other high-smoke-point oil

    • Flaky sea salt and freshly cracked black pepper, to taste

  • For the Compound Butter (Zero-Carb):

    • 4 tbsp unsalted butter, softened

    • 2 large cloves garlic, minced very finely

    • 1 tbsp fresh parsley, finely chopped

    • 1 tbsp fresh chives, finely chopped

    • 1 tsp fresh thyme leaves (optional, but recommended)

    • Pinch of sea salt

Instructions

  1. Prepare the Compound Butter: At least 15 minutes before you start cooking (or up to a week in advance), make the butter. In a small bowl, combine the softened 4 tbsp of butter with the minced garlic, parsley, chives, and thyme (if using). Add a tiny pinch of salt. Mash everything together with a fork until the herbs and garlic are evenly distributed.

  2. Form the Butter: Spoon the butter mixture onto a piece of plastic wrap or parchment paper. Roll it into a log shape, twisting the ends to seal. Place it in the refrigerator to firm up while you cook the steak. (If making ahead, you can store it in the fridge for up to a week or freeze for a month).

  3. Prep the Steak: Remove the steaks from the refrigerator about 20-30 minutes before cooking. This allows them to come to room temperature, which ensures they cook more evenly. Pat them extremely dry with paper towels. This is the secret to a great crust. Season them liberally on all sides with flaky sea salt and pepper.

  4. Sear the Steaks: Place a large, heavy-bottomed skillet (cast iron is best) over medium-high to high heat. Add the avocado oil and 1 tbsp of the butter (for cooking). When the butter is melted and the oil is shimmering and just about to smoke, carefully lay the steaks in the pan, placing them away from you to avoid splatter.

  5. Cook to Perfection: Let the steaks sear undisturbed for 3-5 minutes, depending on thickness, until a deep, golden-brown crust has formed. Flip the steaks using tongs. Add the remaining 1 tbsp of butter (for cooking) to the pan. Tilt the pan and use a spoon to baste the steaks with the foaming butter for another 3-5 minutes for medium-rare, or until the steak reaches your desired internal temperature.

    • Temperature Guide:

      • Rare: 120-125°F (49-52°C)

      • Medium-Rare: 130-135°F (54-57°C) – Highly Recommended

      • Medium: 140-145°F (60-63°C)

  6. Rest the Steaks: Once cooked, transfer the steaks to a cutting board. This step is crucial. Tent them loosely with a piece of aluminum foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat.

  7. Sauté the Mushrooms: While the steak rests, don’t clean the pan! The brown bits left behind are packed with flavor. Return the pan to medium heat. Add the sliced mushrooms and a splash of water or beef broth to deglaze the pan, scraping up the browned bits with a wooden spoon. Sauté the mushrooms for 4-5 minutes, until they are tender and have released their liquid, which will then evaporate, leaving them nicely browned. Season with a pinch of salt and pepper.

  8. Serve: Thinly slice the rested steak against the grain. Divide the sautéed mushrooms between two plates. Top with the sliced steak. Remove the compound butter log from the fridge, unwrap it, and place a thick, generous slice or two on top of each hot steak. The butter will immediately begin to melt, creating a rich, glossy sauce. Serve immediately.

Recipe Last of the Recipe (Tips for Success)

  • Last of the Recipe – The Most Important Step: Do not skip resting the meat. If you cut into the steak immediately after cooking, all the flavorful juices will run out onto the cutting board, leaving you with a dry piece of meat. The resting period allows the muscle fibers to relax and reabsorb the juices, ensuring every bite is tender and moist. This is the final, critical step between a good steak and a perfect one.

Nutrition Information

**Please note: The following nutritional information is an estimate and is provided for informational purposes only. It is calculated using standard ingredient databases and may vary based on the specific brands and quantities you use. For strict dietary adherence, calculate using your specific ingredients.

  • Serving Size: 1 Steak with half the mushrooms and half the compound butter.

  • Calories: ~670 kcal

  • Fat: ~52g

  • Protein: ~48g

  • Total Carbohydrates: ~2g

  • Dietary Fiber: ~0g

  • Sugars: ~1g (naturally occurring in mushrooms)

  • Net Carbohydrates: ~2g

Leave a Comment