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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
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
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
Dry the steaks and generously season them with the spice mix. Set the steaks aside.
Heat a medium pan over medium-high heat for the mushrooms.
Once heated, add butter and minced garlic to the pan and cook for ~1 minute
Add mushrooms to the pan along with onion powder and salt
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.
Heat a cast iron skillet over medium-high heat for the steaks
Add enough olive oil to coat the bottom of the pan
Cook steaks for 3-4 minutes per side (enough to brown)
Add butter and garlic cloves to one side of the pan
Tilt the pan so that the butter and garlic form a puddle
Baste the steaks with the garlic butter for 1 minute
Remove steaks from pan and cover with a foil tent
Allow to rest for 10 minutes
I paired this with my chimichurri recipe that can be found here.