Since I posted the Low Carb Caprese Stuffed Chicken recipe earlier this week and disclosed that I’ve been on a strict elimination diet to try and improve my allergies, I’ve gotten a lot of sympathy and questions about what I’m eating.
If you’re following IBIH on Instagram (as you should be) you know that I had King crab legs for dinner last night. IT. WAS. GLORIOUS.
So clearly I’m not suffering THAT much with this new eating plan. Case in point, this amazing pan-seared steak I made recently with browned Shiitake butter.
Sometimes the simplest ingredients combine to make the most sublime flavors ever. I feel that way about a great steak – it doesn’t need much to make it even more amazing.
This steak is simply seasoned with salt and pepper, then pan-seared in a blisteringly hot cast iron pan, which creates a flavorful crust and seals in all the delicious juices.
Once the steak is done to my liking (always rare for me,) I remove it from the pan to rest.
Then I lower the heat a bit and throw in the butter and Shiitake mushrooms. All those delicious steak bits season the butter and mushrooms, to which I add a little extra salt and pepper.
Then, once browned to perfection, I add the steak back in and bathe it in the flavorful butter for a minute or two before cutting and serving.
Simple. Easy. Delicious.
Shiitake mushrooms are surprisingly high in carbs, so you shouldn’t consider them a “free” food. You can really use any mushrooms for this recipe, I just like the unique umami flavor that Shiitake mushrooms impart to it.
You can also use any cut of steak for this recipe, just be aware that different cuts will have different calories and fat for the same serving size. I used NY Strip for the nutrition info calculations.
- 6 oz steak (ribeye, sirloin strip, or filet), about 1 inch thick
- 2 Tbsp salted butter
- ½ cup sliced shiitake mushrooms
- kosher salt and pepper to taste
- Heat a cast iron (or any heavy bottomed) pan on the stove for about 1 minute, or until a drop of water sizzles when coming in contact with the pan.
- Season your steak generously with salt and pepper. Add the seasoned steak to the hot pan.
- Cook your steak for 3-4 minutes per side for medium rare, or until desired doneness is reached. A thicker steak will obviously require a longer cooking time.
- Remove the cooked steak to a plate, then add your butter and mushrooms to the pan.
- Cook for 3-4 minutes, or until the mushrooms are golden brown. Remove from the heat.
- Taste the mushrooms and season with salt and pepper as desired.
- Add the steak back to the cooling pan and baste it in the butter. Let it rest in the warm butter for about 2 minutes. Slice and serve warm.
Note: The cut of steak you use will determine the fat and calories, but won't impact the carb count. I used NY strip to calculate this nutrition info.
So while there are a lot of things I’m NOT eating (and drinking – I’m looking at you coffee. I MISS YOU SO MUCH.)
What I AM eating has been pretty fantastic lately.
Hopefully I’ll be back to a more varied diet soon – Meanwhile I’m looking forward to sharing more of the simple but sublime recipes I’ve been eating lately with you in the coming weeks.
As an added bonus, most of them are super easy to make with just a few ingredients, which is how I usually prefer to eat in the summer anyway.
It leaves more time for hanging out on the lake and just having fun – amiright?!