Keto Steak with Red Wine Mushroom Gravy
A restaurant-quality steak dinner made easy at home. Juicy rib-eye is perfectly seared, then topped with a rich, silky red wine and mushroom gravy packed with shallots and herbs. Elegant, flavorful, and surprisingly simple
Ingredients
- 16 oz rib-eye steak
- 4 tsp olive oil
- 4 tbsp unsalted butter
- 2 tbsp shallots minced
- 6 oz mushrooms sliced
- 1/2 cup dry red wine
- 1/4 cup beef broth
- salt & pepper to taste
Instructions
- Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.
- Heat a medium skillet over high heat until very hot. Add the olive oil, then place the steaks in the pan.
- Sear until nicely browned, about 1–3 minutes per side. Continue cooking, flipping every minute, until the internal temperature reaches at least 110°F for medium-rare (or your desired doneness).
- Remove the steak from the skillet and let it rest while you prepare the gravy.
- Make the gravy: In the same skillet over medium-high heat, add the butter, minced shallots, and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and the shallots are browned (about 5 minutes).
- Add the red wine and boil, stirring often, until the liquid is reduced and syrupy (about 3 minutes).
- Add the beef broth and continue cooking until the sauce is reduced and thickened. Season with salt and pepper to taste.
- Slice the rested steak against the grain and serve with the red wine & mushroom gravy spooned generously over the top.
Notes
- Calories: ~620 kcal
- Fat: ~48 g
- Protein: ~38 g
- Total Carbs: ~5 g
- Net Carbs: ~4 g