5 Ingredient Steak and Onion Gravy

About

This simple Keto steak recipe is paired with a tasty onion gravy and uses just 5 key ingredients plus a few basic pantry staples. Easy to prepare and quick to cook, this Keto steak makes a great option for weeknights when you are short on time or a treat meal for weekends. Perfect served with your favorite low carb sides.

Can I Use a Different Cut of Steak?

We have used porterhouse steaks for this Keto 5 ingredient recipe. You may however, use an alternative cut of meat to suit your personal tastes. Please also note that we have not specified a cooking time for your steak, as this is very much down to individual preference. As a guideline, a 1-inch thick porterhouse will require 3-4 minutes on each side to be cooked to ‘medium’.

Serving Suggestions

This porterhouse steak is topped with a rich and flavorsome onion and garlic gravy. This would be complemented perfectly by a Keto cauliflower mash. You could even make extra gravy to serve over the mash. Alternatively, serve with a low carb garden salad or a portion of steamed Keto vegetables. Be sure to adjust your macros to account for any changes you make to the recipe and for any additional sides.

Ingredients

5 ounce beef porterhouse steak
5 ounce beef porterhouse steak
1 clove garlic
1 tablespoon unsalted butter
½ teaspoon xantham gum gluten free by hodgson mill
½ medium – 2 1/2" diameter white onion
⅓ cup beef broth, bouillon or consomme, ready-to-serve can
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Heat a large skillet over medium/high heat. Season the steaks with salt and pepper on both sides. Add the steaks to the hot skillet and cook through on both sides to your preference. Remove from the pan, leaving all the cooking juices in the skillet. Set the steaks to one side to rest while you prepare the gravy.
Thinly slice the onion and garlic. Melt the butter in the skillet used to cook the steaks. Add the sliced onion and garlic. Cook gently over a low/medium heat, sweating the onion and garlic until tender and fragrant. About 3-4 minutes.
Add the stock to the skillet and bring up to a gentle boil. Reduce to simmer and add the xanthan gum. Simmer gently for 2-3 minutes more until the sauce is reduced and thickened to a gravy consistency. You may use an alternative stock such as chicken or vegetable if preferred. Serve the rested steaks topped with the hot gravy.