Eating low carb doesn’t mean that you have to sacrifice flavor! This Steak with Mushroom Cream Sauce is so amazing that “low carb” won’t even matter! You can also make this sauce for chicken or pork! It’s so good!

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I actually love to eat love carb meals. Yes, like most people, I love pasta but I feel so much better when I’m sticking to my low carb lifestyle. While we don’t eat low carb 100% of the time, my husband and I try to plan as many low carb snacks and meals as we can. We have more energy and we tend to feel better all together when we’re not packing on the carbs for each meal…which is something we use to do a lot of the time.

“……….We have more energy and we tend to feel better all together when we’re not packing on the carbs………….”

Over the past few years we’ve been switching over to low carb options but we don’t want to sacrifice flavor! I think that you can eat low carb and still come up with some amazing tasting meals!

This Steak with Mushroom Cream Sauce is one of those low carb dinners that we love!

Thomas actually started making this Steak with Mushroom Cream Sauce dish a few months ago after I made a similar pork chop and cream sauce dinner one night. Later that week, he got into the kitchen with the left over ingredients from my cream sauce making and decided to change it up a bit.

Oh how I love it when he gets into the kitchen. While he’s not hanging out around the stove every day or night, when he does decide to tackle a culinary idea we get blessed with fantastic recipes like this one!

I’ve got the recipe for this Steak with Mushroom Cream Sauce down at the bottom of this post, so make sure you scroll down there and grab it! Now, you can cook your steak anyway you like, but we’ve fallen in low with pan searing our steaks.

“……….we like to pan sear our steaks but cook yours however you like………….”

Plus, I think my husband has become a steak snob now. As in we only have steak if he goes up to Midtown Market on his way home from work and picks out one of their steaks. WHAT HAVE I DONE TO THIS MAN! hahaha. He use to eat any kind of beef. Now he’s all super picky. Not that I should complain though because he picks out and cooks an awesome steak!

On a similar note, cook your steak for this Steak with Mushroom Cream Sauce dinner to whatever temperature you want! I like my steak somewhere around medium. Thomas likes his steaks somewhere between Medium and Medium-Rare. My mom likes her steaks somewhere between leather and brick. hahaha

“……….you don’t have to cook them to the temperature we cook them here, cook it how you love it………….”

You don’t have to cook them to the temperature we cook them here in the photos. I know that might be too pink or not pink enough for some people.

Ps. Looking for another steak recipe? This Chicken Fried Steak is amazing!

Steak with Mushroom Cream Sauce

Steak with Mushroom Cream Sauce - Low Carb Dinner

Yield: serves 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Have the cream sauce simmering while you cook the steaks to make this a 30 minute meal! Eating low carb doesn't mean that you have to sacrifice flavor! This Steak with Mushroom Cream Sauce is so amazing that "low carb" won't even matter! You can also make this sauce for chicken or pork! It's so good!

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Ingredients

FOR CREAM SAUCE:

• 3 tablespoons unsalted butter
• 24 ounces sliced mushrooms
• 1 tablespoon Old Bay
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire
• 1 tablespoon soy sauce
• 16 ounces heavy cream
• 1 tablespoon cornstarch

FOR STEAK:

• 4 Rib-eye Steaks (or your favorite cut)
• Salt
• Pepper
• Olive Oil
• 4 tablespoons butter

Instructions

FOR CREAM SAUCE:

In a large skillet, melt butter over medium heat and stir in mushrooms.

Sprinkle with Old Bay.

Cook mushrooms until tender, about 10 minutes.

Sprinkle the corn starch over the mushrooms and stir.

In a medium bowl, combine, mustard, Worcestershire, soy sauce, and heavy cream. Whisk to combine.

Add to mushrooms and stir.

Bring to a low boil, reduce to a simmer. Simmer for 15-20 minutes or until thick.

FOR STEAK:

Pour over hot steaks and serve.

Let steaks come to room temperature.

Preheat the oven to 425°F.

Once preheated, place a oven safe skillet into the oven to heat for 10 minutes. *this will be the pan you cook the steak in, we used a large cast iron pan for ours*

**IF you want to finish cooking the steak in the oven, leave the oven on, if you\' like your steak rare or medium rare there is no need to use the oven after pre-heating the pan**

Lightly season each side of each rib eye with a bit of salt and pepper.

Carefully, remove the pre-heated pan from the oven and place onto the stove top. Turn the burner to medium-high heat.

Add 2 tablespoons of olive oil and carefully swirl the pan to coat the bottom.

Lay one or two steaks into the hot pan (depending on size) . Let the steak cook (without touching it) for 2-3 minutes depending on thickness.

Flip the steak and add 2 tablespoons butter to the pan. (1 tablespoon per steak in the pan)

Let the butter melt and while the steak is cooking, spoon some of the butter over the steak.

Let this side also cook for 2-3 minutes.

Depending on how you like your steak cooked, serve it as is or move the pan to the oven to finish cooking the steak for a few minutes.

Repeat the process for the remaining steaks.

Let the steak rest for about 5 minutes before serving. Top with cream sauce (recipe above).

Notes

“……….you don’t have to cook them to the temperature we cook them here, cook it how you love it………….”

Nutrition Information:

Yield: 4 Serving Size: 1 steak
Amount Per Serving: Calories: 910Total Fat: 84gSaturated Fat: 48gTrans Fat: 2gUnsaturated Fat: 31gCholesterol: 254mgSodium: 1087mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 29g

This data was provided and calculated by Nutritionix on 6/10/2021 Numbers will change based on amounts and brands. Please check your ingredients.

**You don’t have to use THESE brands but there are a few that I love**

Steak with Mushroom Cream Sauce

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