Delicious Keto Cross Rib Steaks with Garlic Butter Sauce & Sautéed Mushrooms (Flavorful & Juicy!)
Elevate your dinner experience with these Delicious Keto Cross Rib Steaks with Garlic Butter Sauce & Sautéed Mushrooms! Perfectly seared cross rib steaks are basted with rich butter and pan juices, then topped with an incredible garlic butter sauce and savory sautéed mushrooms. This low-carb, high-fat, and naturally gluten-free meal is a delightful addition to your health journey, perfect for a special evening!
Yields: 2 servings Prep time: 15-20 minutes Cook time: 10-15 minutes (steaks + sauce + mushrooms)
Ingredients:
For the Steaks & Mushrooms:
- 2 cross rib steaks (approximately 1-inch thick each)
- 1 tablespoon olive oil (for seasoning steaks)
- 2 tablespoons canola oil (for searing, or use other high-heat oil like avocado oil)
- 1 teaspoon salt, divided
- 1 teaspoon freshly grated black pepper, divided
- 2 tablespoons unsalted butter (for basting steaks)
- 1 tablespoon unsalted butter (for sautéing mushrooms)
- 2 cups sliced white mushrooms (or cremini mushrooms)
For the Garlic Butter Sauce:
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon juice
- ½ tablespoon fresh parsley, minced (optional, for garnish in sauce)
Equipment:
- Large skillet (cast-iron preferred)
- Small saucepan
- Cooking tongs
- Spoon (for basting)
- Digital meat thermometer
- Small bowl (for sauce ingredients)
- Cutting board
Instructions on how to prepare Cross Rib Steaks with Garlic Butter Sauce & Sautéed Mushrooms:
Part 1: Preparing the Steaks
- Prep Steaks for Room Temperature: Remove the cross rib steaks from the refrigerator. Drizzle each side with approximately 1 tablespoon of olive oil and generously sprinkle with salt and black pepper.
- Rub the olive oil and seasonings into the entire surface of each steak. Allow the steaks to come to room temperature for at least 15-20 minutes; this helps them cook more evenly.
- Sear Steaks: When ready to cook, heat a large skillet (preferably cast-iron) over high heat until it’s smoking slightly. Add a generous tablespoon of canola oil (or other high-heat oil) to the hot skillet.
- Cook & Baste: Once the skillet is nice and hot, carefully add the seasoned steaks.
- Use a pair of cooking tongs to flip the steak every 30 to 60 seconds. This technique helps build a great crust.
- Meanwhile, as the steak is cooking, very carefully tilt the pan and spoon the hot oil and rendered juices over the top of the steak. This is called “basting” and adds flavor and moisture.
- After the steak has been cooking for approximately 2 to 3 minutes, add the 2 tablespoons of butter to the pan.
- Continue to flip the steaks and spoon the melted butter and pan juices over the top until the internal temperature reads between 125°F and 130°F (52-54°C) on a digital thermometer for medium-rare (adjust to your preferred doneness).
- Rest Steaks: Immediately remove your steaks from the pan and allow them to rest on a cutting board or plate for at least 5 minutes. Resting allows the juices to redistribute, resulting in a more tender and juicy steak.
Part 2: Preparing the Garlic Butter Sauce & Sautéed Mushrooms
- Sauté Mushrooms: While the steaks are resting (or in a separate pan simultaneously), melt 1 tablespoon of unsalted butter in a medium skillet over medium heat. Add the sliced mushrooms and sauté, stirring occasionally, until they are golden brown and tender, about 5-7 minutes. Season with a pinch of salt and pepper. Set aside.
- Make Garlic Butter Sauce: In a small saucepan over medium heat, melt 1 to 2 tablespoons of the ½ cup butter.
- Add the minced garlic and sauté for approximately 30 to 60 seconds, stirring occasionally. Don’t let the garlic burn; reduce the heat to low if needed.
- Add the remaining butter, garlic powder, and salt to the pan. Stir well to combine until all the butter has melted.
- Once the butter has melted, add the fresh lemon juice and continue to cook for an additional 30 seconds, stirring constantly.
- Remove the butter sauce from the heat and stir in the minced fresh parsley, if using. Serve hot!
Part 3: Serve
- Slice the rested steaks against the grain. Serve the sliced Cross Rib Steaks with the garlic butter sauce drizzled generously over the top and the sautéed mushrooms on the side. Enjoy with your favorite keto side!
Tips for Success:
- Room Temperature Steaks: Letting the steaks come to room temperature promotes more even cooking.
- Hot Pan: A screaming hot pan is crucial for achieving a beautiful, crispy crust on the steak.
- Frequent Flipping & Basting: This technique helps cook the steak evenly, develops a great crust, and keeps it juicy.
- Meat Thermometer: Investing in a good digital meat thermometer is the best way to ensure your steak is cooked to your desired doneness.
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 125-130°F (52-54°C)
- Medium: 135-140°F (57-60°C)
- Resting the Steak: This is a non-negotiable step! Resting allows the juices to redistribute throughout the steak, preventing them from spilling out when you cut into it, resulting in a more tender and flavorful bite.
- Don’t Burn the Garlic: Garlic in the sauce can burn quickly. Keep a close eye on it and reduce heat if necessary.
- Fresh Lemon Juice: Fresh lemon juice adds a bright acidity that cuts through the richness of the butter sauce.
Recipe Analysis & Dietary Classification:
This Keto Cross Rib Steaks with Garlic Butter Sauce & Sautéed Mushrooms is a delightful addition to your health journey!
- High Protein: Yes, from the steaks.
- High Fat: Yes, from the butter, oils, and the natural fat in the steak.
- Low-Carb: Yes, by focusing on steak, butter, garlic, mushrooms, and herbs.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
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