Steak with Creamy Bacon Sauce (Keto, Gluten Free)
I was trying to use some leftover cream and bacon when I came up with the recipe for a steak with creamy bacon sauce. I had no idea that it will turn out so good. My husband tried the first bite of the steak dipped in the sauce and said, “It tastes like a fancy restaurant dish.” When I tasted it, I knew that this recipe is worth sharing.
Why should you make it?
If you appreciate good food, you should make this steak with creamy bacon sauce. The flavor is so satisfying! The sauce is smoky and goes very well with the beef. It is hard to stop eating when you dip every bite in the sauce. If you combine the steak with my crispy onions you will get a restaurant quality dish at home.
If you don’t add the crispy onions this recipe will be keto and gluten free. Therefore, it is appropriate for people who avoid carbohydrates and grains. There are no grains and thickeners in the sauce.
It is very important to cook the bacon first and use the bacon fat to sear the steak. This step adds so much flavor. Then you pour the cream to the pan with the bacon fat and meat juices. Your sauce will taste amazing. It will be a shame to lose those flavorful bits and meat juices.
Never throw away bacon fat. Keep it in a jar in the refrigerator and use it for cooking. It is excellent for meat, poultry, potatoes and eggs.
Cooking time for the steak may need to be adjusted depending on its thickness. Increase the cooking time with two minutes per side if you prefer well done steak. You can use a cooking thermometer to have better control over the temperature of the steak. The internal temperature for medium rare should be 145F. For well done is 170F.
Steak with Creamy Bacon Sauce
- 2 beef steaks I used fillet steaks, but other types work too
- 3 slices bacon
- 2 cups heavy whipping cream
- ¼ cup freshly grated Parmesan cheese
- 3 medium sized garlic cloves
- 1 tsp liquid smoke (optional)
- salt and pepper to taste
- Heat a cast iron pan to medium high. Add the bacon to the pan and cook it on both sides until crispy. When it is done cooking place it on a paper towel to drain the extra fat.
- Season the beef steaks with salt and pepper and add them to the pan with the sizzling bacon fat. Add the garlic cloves (whole) in the pan. Sear the steaks 3-4 minutes per side (depending on the thickness and desired temperature).
- Remove the steak on a cooling rack and allow at least 5 minutes of rest time before slicing.
- Remove and discard the garlic cloves from the pan. Reduce the heat to a low temperature and add the cream. Then add the liquid smoke (optional) and the parmesan and start stirring. Keep the temperature low and continue stirring. The sauce should thicken in 4-5 minutes. Then chop the bacon to small pieces and add it to the cream.
- Taste the sauce for seasoning before serving. Add salt and pepper if needed. Serve the steak drizzled with the sauce.