Best Keto Carnivore Steak with Creamy Peppercorn Sauce
How to Make It
Step 1
Take the steaks out of the fridge 15-20 minutes before planning to cook to bring up to room temperature. Sprinkle with rock salt on both sides. Place 1-2 teaspoons of black peppercorns in a pestle and mortar and crush. You can also use a blender, food processor or rolling pin. 2 teaspoons give a mild peppery flavor, add 3 if you like it strong and punchy.
Step 2
Heat a non-stick frying pan over high heat until very hot. Place the steak on the pan and fry for 2-4 minutes depending on the thickness of the cut. Flip over and fry for a further 2 minutes, or to your preference. Avoid using any butter or oil in the pan as it will burn and ruin the taste of the steak.
Step 3
Transfer the steak to a chopping board and cover with aluminum foil to rest. Make the sauce. In the same frying pan, place over medium heat and deglaze the base of the pan with the brandy. Keep simmering until the alcohol smell has evaporated. Pour in the beef bone broth and the peppercorns and bring to a simmer until the liquid has reduced slightly, about 2-3 minutes.
Step 4
Reduce the heat to low and pour in the cream. Keep stirring until it has reduced to the consistency of a sauce. It should be creamy and be able to coat the back of a spoon. Taste the sauce and check for salt. If the steaks were salted well before frying, you shouldn’t need anymore. This recipe makes about 1/2 cup of sauce which is enough for 2-4 steaks.
Step 5
Transfer the sauce to a pouring jug. Skirt steak must be sliced AGAINST the grain or else you’ll end up with very chewy meat. Plate up and drizzle the creamy peppercorn sauce over the steaks and serve immediately.
Ingredients
- Beef Skirt Steak / Bavette Steak / Plate Steak – 500 g
- Salt, sea salt – 0.25 tsp
- Whole peppercorns, Black – 2 tsp
- Butter oil – 1 tbsp
- Brandy – 2 tbsp
- Organic Beef Stock – 0.33 cup
- Whipping cream, extra heavy/gourmet, not whipped – 0.33 cup