Post by Loupy on Aug 4, 2015 23:18:44 GMT -7
Pan-Seared Steak in Shiitake Butter
From: Mellissa Sevigny @ www.ibreatheimhungry.com/
You don't have to be a grill master to make the perfect keto steak! Pan-searing is super easy and yields delicious results every time! This Shiitake Brown Butter takes it over the top!
Sometimes the simplest ingredients combine to make the most sublime flavors ever. I feel that way about a great steak – it doesn’t need much to make it even more amazing.
This steak is simply seasoned with salt and pepper, then pan-seared in a blisteringly hot cast iron pan, which creates a flavorful crust and seals in all the delicious juices.
INGREDIENTS
6 oz steak (ribeye, sirloin strip, or filet), about 1 inch thick
2 Tbsp salted butter
½ cup sliced shiitake mushrooms
kosher salt and pepper to taste
INSTRUCTIONS
Heat a cast iron (or any heavy bottomed) pan on the stove for about 1 minute, or until a drop of water sizzles when coming in contact with the pan.
Season your steak generously with salt and pepper.
Add the seasoned steak to the hot pan.
Cook your steak for 3-4 minutes per side for medium rare, or until desired doneness is reached.
A thicker steak will obviously require a longer cooking time.
Remove the cooked steak to a plate, then add your butter and mushrooms to the pan.
Cook for 3-4 minutes, or until the mushrooms are golden brown.
Remove from the heat.
Taste the mushrooms and season with salt and pepper as desired.
Add the steak back to the cooling pan and baste it in the butter.
Let it rest in the warm butter for about 2 minutes.
Slice and serve warm.
Approx nutrition info per serving:
370 calories,
29g fat,
3g net carbs,
35g protein
Note: The cut of steak you use will determine the fat and calories, but won't impact the carb count.
I used NY strip to calculate this nutrition info.
From: Mellissa Sevigny @ www.ibreatheimhungry.com/
You don't have to be a grill master to make the perfect keto steak! Pan-searing is super easy and yields delicious results every time! This Shiitake Brown Butter takes it over the top!
Sometimes the simplest ingredients combine to make the most sublime flavors ever. I feel that way about a great steak – it doesn’t need much to make it even more amazing.
This steak is simply seasoned with salt and pepper, then pan-seared in a blisteringly hot cast iron pan, which creates a flavorful crust and seals in all the delicious juices.
INGREDIENTS
6 oz steak (ribeye, sirloin strip, or filet), about 1 inch thick
2 Tbsp salted butter
½ cup sliced shiitake mushrooms
kosher salt and pepper to taste
INSTRUCTIONS
Heat a cast iron (or any heavy bottomed) pan on the stove for about 1 minute, or until a drop of water sizzles when coming in contact with the pan.
Season your steak generously with salt and pepper.
Add the seasoned steak to the hot pan.
Cook your steak for 3-4 minutes per side for medium rare, or until desired doneness is reached.
A thicker steak will obviously require a longer cooking time.
Remove the cooked steak to a plate, then add your butter and mushrooms to the pan.
Cook for 3-4 minutes, or until the mushrooms are golden brown.
Remove from the heat.
Taste the mushrooms and season with salt and pepper as desired.
Add the steak back to the cooling pan and baste it in the butter.
Let it rest in the warm butter for about 2 minutes.
Slice and serve warm.
Approx nutrition info per serving:
370 calories,
29g fat,
3g net carbs,
35g protein
Note: The cut of steak you use will determine the fat and calories, but won't impact the carb count.
I used NY strip to calculate this nutrition info.
