Keto Steak Blue with Cheese Whip – Delicious!

Keto Steak


  • 1 (12-ounce) T-bone steak, about (¾ inch) thick
  • 1¼ teaspoons fine sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon keto fat, for frying

Blue cheese whip

  • ¼ cup heavy cream
  • ¼ ounce blue cheese, finely crumbled
  • ⅛ teaspoon fine sea salt


  • Preheat the oven to 400°F.
  • Season the steak generously on all sides with salt and pepper.
  • Heat a cast-iron skillet over medium-high heat, then melt the fat in the pan.
  • When the hot, sear the steak for 3 minutes on each side.
  • Place the skillet in the oven to cook the steak to your desired doneness, using a meat thermometer to determine the internal temperature (see chart below).
  • Remove the skillet from the heat and allow the steak to rest for 10 minutes before slicing and serving.
  • While the steak is resting, make the blue cheese whip: Place the cream in a stand mixer and mix until stiff peaks form.
  • Stir in the blue cheese and salt until well blended.
  • Serve each portion of steak with 2 tablespoons of the blue cheese whip.


  • The whip can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.



  • This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.