This is the perfect Ketogenic food! The brown butter cream sauce is very high in fat and very delicious! If you are more of a Paleo type of person, you can omit this sauce and just enjoy the goodness of a perfectly cooked beef steak.
Okay, let’s start with the steak. For this recipe, we will be using beef and any cut will do: be it fillet, sirloin, rump, rib eye, etc. Go to your favorite supermarket or your trusted butcher, talk to them if you are not familiar with the cuts of meat that I mentioned and ask them about it so you can identify what you really like. Aged meat can also be used in this recipe; according to Jamie Oliver (a famous British chef and restaurateur) a 21-day hung beef is the perfect age for a steak.
Let’s Get Cooking!
- Prepare thy meat. Prepare your choice cut of beef ahead of time. Make sure it is at room temperature; take them out of the fridge 20 minutes before cooking them. If your meat is stone-cold in the center, you will end up with a burned outside and raw inside. You are not Bear Grylls so that’s not what you want to achieve. Season your meat with salt and pepper. Aside from Thanksgiving and Christmas, this is the time when you can be generous.
- Man the Pan. To achieve the best results, use a non-stick pan. Yes, the ones mostly with the red dot in the middle or you can use a cast iron skillet. Place your pan on the stove and turn up the heat to medium. Just as the pan starts to smoke a little, pour in a little of your choice of oil and swirl it around.
- Make the Steak. Reduce the heat a little bit and lay down your steak. Make sure you lay the steaks away from you so you won’t get splashed with hot oil. Keep turning them every 30 – 40 seconds until the desired doneness is achieved.
At this point, you can use a meat thermometer or if you don’t have one, you can use the best tool in the world – your hands.
Umm… okay, there’s definitely something wrong with what you did. Follow the simple chart below to check your steak’s doneness.
This is the basic recipe for that perfect beef steak but of course there are several ways to tweak this recipe to further match your taste or if you want to give it your personal touch. Here are some ideas:
- Marinate the meat 1 hour before cooking in your favorite marinade
- Add garlic cloves while cooking the meat to give it extra flavor
- Add butter while cooking the meat (for that additional Keto flair) and keep basting
- Add your favorite herb while cooking the meat (thyme, sage, oregano, etc.)
- Serve them with your favorite veggies (carrots and peas, broccoli, spinach, etc.)
The Brown Butter Cream Recipe Sauce
- 5 tbsps butter
- 1-2 cloves of garlic, chopped
- ¼ cup chicken stock or any stock you have in hand
- 1/3 cup heavy cream
- salt and pepper to taste
- Brown about 5 tablespoons of butter in a pan, doesn’t have to be non-stick this time, any pan will do. According to many people, the best way to brown your butter is if you swirl it on your pan and not stir it. To date, the only scientific explanation to this is the reference to James Bond films where he wants his Vodka Martini shaken and not stirred because there’s really something about stirring things that makes food less desirable. I’m just kidding, moving on…
- Once it reaches a golden color, transfer the melted goodness in a sauce pot that’s already been heated to medium low. Chop up a clove or two of garlic and add it to the butter.
- Give it a good stir while adding your stock, cream, salt and pepper. Continue stirring until everything looks combined and the color is consistent.
- You can skip on the cream and stock, brown butter is already good on its own. Just make sure you end up with brown butter, not black.
- You can add in more garlic or salt and pepper if you want. You can also add herbs like mint, etc. and other things that would add flavor like a few slices of chili perhaps.
- You can thicken the sauce with xanthan Gum, dissolve half a teaspoon of xanthan Gum to your stock before adding it or if you omitted the stock, pinch a little over your melted butter, stir and add some more until desired thickness is achieved.
I like my steak somewhere between rare to medium-rare. How about you? How would you like your steak and which vegetables would you like them to go with? Wait, how about the drink? Share your thoughts on the comments below!