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Keto Rib Eye Steak – Very Delicious!

Keto Rib Eye Steak
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Ingredients

Scale
  • 6 strips bacon, cooked and diced
  • 1¼ cup heavy cream, divided
  • ¼ teaspoon ground nutmeg
  • 2 large egg yolks
  • 8 asparagus spears
  • 1 (8-ounce) boneless rib-eye steak
  • Fine sea salt and ground black pepper
  • 1 tablespoon ghee

For garnish:

  • Baby lettuce leaves
  • Cherry tomatoes

Instructions

  • To make the bacon custard, combine the cooked bacon, 1 cup of the cream, and the nutmeg in a saucepan and bring to a gentle simmer.
  • Remove from the heat and allow the flavors to infuse for 15 minutes.
  • Strain and discard the bacon.
  • While the bacon soaks in the cream, place the egg yolks in a heatproof bowl (or insert for a double boiler) and whisk for 5 minutes or until doubled in size and lightened in color.
  • Slowly pour a few tablespoons of the bacon cream into the yolks while whisking so the eggs do not curdle.
  • Set the bowl on top of a pot of simmering water (or the base of the double boiler).
  • Pour the rest of the bacon-infused cream into the bowl over the pot of simmering water.
  • Heat gently, while stirring, until the mixture is thick and coats the back of a spoon, about 7 minutes.
  • Transfer the custard to a clean bowl and set that bowl over a bowl of ice water to cool the custard.
  • When cool, place the custard in the refrigerator to chill completely.
  • For a fancy presentation, transfer the custard to a piping bag, if desired.
  • Leave the custard in the refrigerator until you’re ready to garnish the plates. (Note: The custard can be made 2 days ahead and stored in an airtight container in the refrigerator. Do not freeze.)
  • To make the asparagus puree, trim the woody ends off the stalks and chop the asparagus into 1-inch pieces.
  • Place the asparagus in a pot of boiling water and cook until tender, about 5 minutes (up to 7 minutes for thicker asparagus).
  • Drain well and place in a blender.
  • Add the remaining ¼ cup of heavy cream and puree until smooth.
  • Add salt to taste and set the puree aside. (Note: The puree can be made up to 2 days  ahead and stored in an airtight container in the refrigerator.)
  • To make the steak, pat the steak dry with a paper towel, season well on all sides with salt and pepper, and allow to sit at room temperature for 10 to 15 minutes.
  • Heat the ghee in a cast-iron skillet over medium heat.
  • When hot, add the steak and sear for 5 minutes.
  • Flip the steak and cook for another 3 to 5 minutes, depending on how well-done you like it. (A total of 8 minutes cooking time will give you a medium-rare steak.)
  • Remove the steak from the pan and allow it to rest on a cutting board for 10 minutes, then slice the steak into ½-inch-thick slices.
  • Place a dollop of asparagus puree on each plate and smear it with the back of a spoon.
  • Arrange the sliced rib-eye on the plates.
  • Garnish with baby lettuce and tomatoes and squirt circles of bacon custard around each plate.

Equipment

Notes

  • 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 the steak on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.

Nutrition

Find it online: https://alch-lab.com/keto-recipes/keto-rib-eye-steak-1-very-delicious/