PAN-SEARED STEAK IN SHIITAKE BUTTER
3g net carbs
Servings: 1 Cup
- 6 oz steak ribeye, sirloin strip, or filet, about 1 inch thick
- 2 Tbsp salted butter
- 1/2 cup sliced shiitake mushrooms
- kosher salt and pepper to taste
Heat a cast iron (or any heavy bottomed) pan on the stove for about 1 minute, or until a drop of water sizzles when coming in contact with the pan.
Season your steak generously with salt and pepper. Add the seasoned steak to the hot pan.
Cook your steak for 3-4 minutes per side for medium rare, or until desired doneness is reached. A thicker steak will obviously require a longer cooking time.
Remove the cooked steak to a plate, then add your butter and mushrooms to the pan.
Cook for 3-4 minutes, or until the mushrooms are golden brown. Remove from the heat.
Taste the mushrooms and season with salt and pepper as desired.
Add the steak back to the cooling pan and baste it in the butter. Let it rest in the warm butter for about 2 minutes. Slice and serve warm.