Steak & Sauteed Mushrooms (Keto and Whole30 Friendly)

A few years ago, my husband and I ordered a steak and the server brought us a complimentary plate of sautéed mushrooms (so random, I know!). It was then that I got over my hate for mushrooms and realized how delicious they could be when paired with steak and seasoned well. This quick recipe is keto and Whole30 friendly.



  • 2, 10oz. Butcher Box grass-fed sirloin strip steaks
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion
  • 1/2 tsp onion
  • 1/4 tsp dill
  • 1/4 tsp black pepper 
  • 1 tbsp olive oil 
  • 2 tbsp butter
  • 3 cloves garlic, peeled and left whole

Sauteed Mushrooms

  • 3 tbsp butter
  • 16 oz baby bella mushrooms, sliced
  • 1 tbsp coconut aminos
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp sea salt


  1. Make the spice mix for the steaks (salt, paprika, onion powder, dill, and black pepper) by mixing all of the spices in a small bowl
  2. Dry the steaks and generously season them with the spice mix. Set the steaks aside.
  3. Heat a medium pan over medium-high heat for the mushrooms.
  4. Once heated, add butter and minced garlic to the pan and cook for ~1 minute
  5. Add mushrooms to the pan along with onion powder and salt
  6. Toss the mushrooms in the seasoning and garlic butter. Allow to cook until pan liquid becomes more like a gravy and the mushrooms are tender (5-10 minutes). Remove from heat and set aside.
  7. Heat a cast iron skillet over medium-high heat for the steaks
  8. Add enough olive oil to coat the bottom of the pan
  9. Cook steaks for 3-4 minutes per side (enough to brown)
  10. Add butter and garlic cloves to one side of the pan
  11. Tilt the pan so that the butter and garlic form a puddle
  12. Baste the steaks with the garlic butter for 1 minute
  13. Remove steaks from pan and cover with a foil tent
  14. Allow to rest for 10 minutes

I paired this with my chimichurri recipe that can be found here.