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Tuesday, November 18, 2014



Rib-Eye steaks made this way are tender most every time!  Lovely served with Mushroom sauce for a change of pace.  My mushroom soup in concentrated form makes a great mushroom sauce!  You can thin the sauce slightly, if desired.  The one side dish is Cauli-Mash with sweet potato added - makes for a very substantial-tasting side - more for pre-maintenance and maintenance levels.

21/2  lbs grass-fed Rib-Eye steak, (1.1 kg)
  (thick steaks)
Seasoning salt
3 tbsp olive oil, OR bacon fat (30 mL)
1/lb sliced fresh mushrooms (250 g)
4 green onions

Sprinkle steaks with seasoning salt and leave at room temperature for at least an hour.

In nonstick skillet, fry mushrooms and green onions over medium heat in 1 tbsp (15 mL) bacon fat, OR olive oil until tender and most of the moisture has evaporated.  I usually put a lid on the pan slightly ajar to allow for the water/moisture from the mushrooms to evaporate.

In two nonstick skillets in 1 tbsp (15 mL) olive oil, OR bacon fat sear steaks on medium high heat for 1 minute.  Reduce heat to medium and continue to cook the steaks for 3 or 4 minutes more.  Turn steaks and cook another 5 to 10 minutes on medium low heat, until cooked to your liking.  During the last 5 minutes, flip the steaks as needed. 

Mushroom Soup/Sauce:   Prepare mushroom soup, page__.  However, use only 1 tsp (5 mL) onion salt and 1/2  tsp (2 mL) cornstarch.  Leave out the xanthan gum and withhold the mushrooms. In pot on stove, place soup and bring to boiling over medium heat.  Stir in cooked mushrooms.

Yield:   6 servings
1 serving with 1 bun
592.2 calories
41.0 g protein
45.3 g fat
0.6 g fiber
2.9 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

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