Steak with Garlic Cream Sauce (Carnivore-Friendly Version)
Ingredients:
For the Steak:
2 ribeye steaks (or your favorite cut)
Salt and pepper to taste
2 tbsp butter or beef tallow (for cooking)
For the Garlic Cream Sauce:
2 tbsp butter or ghee (use ghee for a more carnivore-friendly option)
4 cloves garlic, finely minced (optional if strictly carnivore)
1/4 cup beef broth (for a more carnivore approach, ensure it’s made without added plant ingredients)
1/2 cup heavy cream (if tolerable on the diet, or substitute with more butter)
1/4 cup grated parmesan cheese (optional, but adds richness)
Instructions:
Prepare the Steak:
Let the steaks come to room temperature for about 15-20 minutes before cooking.
Season both sides of the steaks generously with salt and pepper.
Cook the Steak:
Heat a heavy skillet (preferably cast iron) over medium-high heat. Add butter or beef tallow and let it melt.
Once the skillet is hot and the fat is melted, add the steaks.
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.
Once done, remove the steaks from the skillet and let them rest on a plate while you prepare the sauce.
Prepare the Garlic Cream Sauce:
In the same skillet, add the butter or ghee over medium heat.
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.
Add the beef broth and let it simmer for a couple of minutes, allowing it to reduce slightly.
Stir in the heavy cream and let it simmer until the sauce thickens, about 3-5 minutes.
(Optional) Add the grated parmesan cheese for added creaminess and flavor, stirring until it’s fully melted and incorporated.
Serve:
Place the steaks on a plate and pour the garlic cream sauce over the top.
Serve immediately, and enjoy!
