20-Minute Keto 5-Ingredient Steak
A satisfying low-carb dinner featuring perfectly seared porterhouse steak topped with savory onion gravy made from pan drippings. The xanthan gum creates a silky, traditional gravy texture without flour, while garlic and caramelized onions add depth. This simple weeknight meal delivers steakhouse flavors in under 20 minutes, making it perfect for busy keto dieters who want restaurant-quality results at home.
Ingredients
- 5 ounce beef porterhouse steakribeye1:1keto
richer flavor
- 1 clove garlic, thinly sliced
- 1 tablespoon unsalted butter
- ½ teaspoon xanthan gum, gluten free
- ½ medium white onion, thinly sliced
- ⅓ cup beef broth, ready-to-serve
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- 1
Heat large skillet over medium-high heat and season steaks with salt and pepper on both sides
- 2
Cook steaks in hot skillet on both sides to your preference, then remove and set aside to rest, leaving cooking juices in pan
- 3
Thinly slice onion and garlic, then melt butter in the same skillet
- 4
Add sliced onion and garlic to butter and cook gently over low-medium heat until tender and fragrant
- 5
Add beef broth to skillet and bring to gentle boil
- 6
Reduce to simmer, add xanthan gum, and continue simmering until sauce reduces and thickens to gravy consistency
- 7
Serve rested steaks topped with hot onion gravy
Tips
Let steak rest after cooking to redistribute juices and ensure maximum tenderness when serving
Don't clean the pan between cooking steak and making gravy - those browned bits add incredible flavor
Whisk xanthan gum thoroughly to prevent clumping and achieve smooth gravy texture
Good to Know
Refrigerate cooked steak and gravy separately for up to 3 days
Steak best cooked fresh, but gravy can be made 1 day ahead and reheated gently
Serve immediately while steak is warm and gravy is hot for best texture
Common Mistakes
Don't move steak around while cooking to achieve proper sear
Keep heat at medium-low when cooking onions to avoid burning
Whisk xanthan gum thoroughly to prevent lumps in gravy
Substitutions
richer flavor
FAQ
Can I use a different cut of steak?
Yes, ribeye, strip steak, or sirloin work well. Adjust cooking time based on thickness and your preferred doneness level.
What if my gravy is too thick?
Add more beef broth gradually while whisking until you reach desired consistency. Thin gravies will thicken as they cool slightly.
How long will leftovers keep?
Store steak and gravy separately in refrigerator for up to 3 days. Reheat gently to avoid overcooking the meat.