Steak and Gravy LOW CARB PALEO

MUSHROOM GRAVY

2 cups white button mushrooms, stem removed and thinly sliced
1 tsp fresh thyme leaves, chopped
1 Tbs minced garlic
1 tsp ground black pepper.
1 Tbs extra virgin olive oil
Broth from cooked crockpot roast

Heat oil in sauce pan on medium low heat. Fry garlic and thyme for thirty seconds, stirring continuously. Add mushrooms and saute until they shrink by half and give off liquid. Season with black pepper.

Ladle out 1 cup of broth from crockpot (it's okay if some vegetables remain). Add to pan. Bring to a light boil and constantly stir. Broth will thicken and reduce to gravy.

Since we're not using any flour and butter as a roux, this will take a lot longer. But the end result is well worth the labor.

STEAK OF THE CAVEMAN

Your favorite kind of beef steak (filet, ribeye, porterhouse, sirloin, etc)
1 tsp dried oregano
1 tsp black pepper
1 tsp minced garlic
1/4 cup extra virgin olive oil

Mix seasonings and oil and stir well (refrigerate overnight for stronger infusion). Place steaks on cutting board and drizzle or brush with oil mixture.

Bring oven up to 500 degrees.

Heat 1 Tbs of olive oil in cast iron pan (you must use cast iron or you'll ruin your pan) under medium heat. Sear steaks on both sides, browning until you red is gone.

Put cast iron pan in oven.

Cook for one or two minutes and then flip steaks and return to oven. Two minutes for each side will yield a medium rare steak.

I know, I know. You're missing the potatoes -- baked, mashed, or in the form of the classic steak fry. But I have a surprise that's pretty interesting and almost just as good: stuffed turnips. You'll find the recipe in our vegetable section of paleodiet recipes.