Keto Steak Sauce Recipe

Keto Steak Sauce Kicking Carbs

WebAug 16, 2020 · Instructions. Place ketchup, vinegar, coconut aminos, brown sugar substitute, salt, garlic powder, onion powder, black pepper, and …

1. Place ketchup, vinegar, coconut aminos, brown sugar substitute, salt, garlic powder, onion powder, black pepper, and celery seeds in a saucepan.
2. Bring to a boil.
3. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened.
4. If desired, process in a blender for a smoother texture.

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Keto Recipe: Steak with Mushroom & Wine Sauce

WebInstructions. Pat the steak dry with a paper towel. Season the steak generously with salt, then let it rest at room temperature for 40 minutes …

1. Pat the steak dry with a paper towel. Season the steak generously with salt, then let it rest at room temperature for 40 minutes or up to 2 hours.
2. Heat a medium stainless-steel or cast-iron skillet over high heat until very hot. Pat the steaks dry with paper towels again, then season the steaks with pepper.
3. Add half of the olive oil to the pan, then add the steak and sear until is nicely browned on the bottom, checking after 1 minute and searing up to 3 minutes. Repeat on the other side, then continue cooking the steak, flipping with tongs every 1 minute, until the internal temperature has reached 110°F (43°C) for rare, 120ºF (49°C) for medium-rare or 130°F (54°C) for medium (steak will continue to cook for a bit once removed), 6 to 10 minutes depending on thickness. Remove the steak from the skillet, tent loosely with foil, and let it rest for 10 minutes.
4. Meanwhile, make the mushroom red-wine sauce: Using the same skillet set over medium-high heat, add one-third of the butter, half of the shallot, and all of the mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and shallots are browned, 4 to 5 minutes. Add the red wine, then keep at a boil, stirring often until reduced and syrupy, 2 to 3 minutes. Add half of the broth and bring it to a boil, stirring often, until reduced by about one third. Remove the skillet from the heat and whisk in half of the remaining butter. Season the sauce with salt and pepper to taste.

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