Steak with Mushroom Port Sauce
Author: Caveman Keto
Serves: 2
- 2 Lb Ribeye Steak
- 10 Oz. Mushrooms
- 2 Oz. Heavy Cream
- 4 Oz. Port Wine
- 1 Tbsp Butter
- Salt and Pepper to taste
- Preheat oven to 450F
- Salt and Pepper both sides of the steaks
- Heat a cast iron skillet on high
- Melt butter until bubbly
- Cook the steak for 2 minutes per side then transfer to the oven for finishing
- Cook in the oven until internal temperature reaches desired level (135 for medium rare)
- For these steaks, it was 12 minutes, flipping at 6 minutes
- Once steaks are done, set aside and cover with foil
- Add port to the pan to deglaze and scrap the good bits of burnt stuff off the bottom
- Add mushrooms and cream, then light on fire
- Once the sauce has thickened, pour over the steak and serve!
Make sure the pan you use is oven proof to 450 degrees. I recommend cast iron and make sure to remove any handle holders you may have on it.
Serving size: 1 Steak Calories: 984 Fat: 62g Carbohydrates: 6g Sodium: 501mg Fiber: 3g Protein: 102g Cholesterol: 322mg
Recipe by Caveman Keto at https://cavemanketo.com/steak-mushroom-port-sauce/
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