RIB-EYE STEAK
WITH MUSHROOM SAUCE
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)
1/2 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