Steak with Garlic Cream Sauce (Carnivore-Friendly Version)
Ingredients:
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For the Steak:
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2 ribeye steaks (or your favorite cut)
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Salt and pepper to taste
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2 tbsp butter or beef tallow (for cooking)
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For the Garlic Cream Sauce:
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2 tbsp butter or ghee (use ghee for a more carnivore-friendly option)
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4 cloves garlic, finely minced (optional if strictly carnivore)
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1/4 cup beef broth (for a more carnivore approach, ensure it’s made without added plant ingredients)
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1/2 cup heavy cream (if tolerable on the diet, or substitute with more butter)
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1/4 cup grated parmesan cheese (optional, but adds richness)
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Instructions:
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Prepare the Steak:
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Let the steaks come to room temperature for about 15-20 minutes before cooking.
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Season both sides of the steaks generously with salt and pepper.
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Cook the Steak:
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Heat a heavy skillet (preferably cast iron) over medium-high heat. Add butter or beef tallow and let it melt.
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Once the skillet is hot and the fat is melted, add the steaks.
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Cook the steaks to your desired level of doneness. For medium-rare, cook for about 4-5 minutes per side, depending on the thickness of the steak. Adjust the time based on your preference.
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Once done, remove the steaks from the skillet and let them rest on a plate while you prepare the sauce.
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Prepare the Garlic Cream Sauce:
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In the same skillet, add the butter or ghee over medium heat.
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If you’re using garlic, add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
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Add the beef broth and let it simmer for a couple of minutes, allowing it to reduce slightly.
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Stir in the heavy cream and let it simmer until the sauce thickens, about 3-5 minutes.
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(Optional) Add the grated parmesan cheese for added creaminess and flavor, stirring until it’s fully melted and incorporated.
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Serve:
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Place the steaks on a plate and pour the garlic cream sauce over the top.
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Serve immediately, and enjoy!
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