Steak with Creamy Mushroom & Blue Cheese Sauce

Name: Steak with Creamy Mushroom & Blue Cheese Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Gluten-Free, Grain-Free
Ingredients: 2 ribeye steaks (we use Butcher Box meat); Freshly ground black pepper; 2 TB unsalted butter; 5.3 oz mushrooms, sliced; 3 cloves garlic, finely chopped; 3.5 oz heavy cream; 1.8 oz blue cheese, broken up; 2 sprigs fresh thyme, leaves picked; Salt flakes; Small handful curly parsley, to garnish

This low carb steak dish is a great date night option for you and your loved one!

This is a great date night option for you and your loved one! The rich and delicious sauce complements the beautiful flavor of juicy ribeye steaks and the sheer decadence can be enjoyed with a simple salad on the side, or perhaps some buttered roasted veggies.

TIP: I like to dry-age my steaks for at least 24 hours as this will ensure a dry surface area when frying later, resulting in a delicious crust. This step is optional but encouraged. If you choose to do this, simply remove the steaks from their packaging and place them on a cooling rack set over a tray. Leave uncovered in the fridge for at least 24 hours.

Serves 2

Steak with Creamy Mushroom & Blue Cheese Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This low carb steak dish is a great date night option for you and your loved one!

Ingredients

2 ribeye steaks (we use Butcher Box meat)
Freshly ground black pepper
2 TB unsalted butter
5.3 oz mushrooms, sliced
3 cloves garlic, finely chopped
3.5 oz heavy cream
1.8 oz blue cheese, broken up
2 sprigs fresh thyme, leaves picked
Salt flakes
Small handful curly parsley, to garnish

Instructions

Remove the dry-aged steaks (see Tip in the intro) from the fridge at least 30 minutes before you begin. Generously crack black pepper on all sides.
Have all your other ingredients prepped and ready.
Melt one tablespoon butter in a non-stick pan and fry the mushrooms over high heat until they start to caramelize. Add the garlic and reduce the heat to prevent the garlic from burning. Stir regularly until the garlic softens.
Pour in the cream and add the blue cheese and picked thyme leaves. Keep the sauce on a low heat while you cook the steaks. It will gradually reduce and thicken, so give it a stir every now and then.
Melt the second tablespoon butter in a griddle pan and cook the steaks over high heat, flipping them until you achieve a beautiful crust and a pink center, approx. 3-4 minutes. If you prefer your steak well done, keep it on the heat for longer.
Serve the steak with the creamy mushroom and blue cheese sauce and season the lot with salt flakes and curly parsley.