I love the Outback Steakhouse.
I was first introduced to the Outback, and it's wonderfully Aussie-style fare, when I worked there as a server back in the late 90's. Yep, that was back when we'd sit down in the booth next to you to take your order. I can't even begin to tell you how nervous that made me feel at first, but the more I did it, the more fun it became. (Plus it helped me overcome my tendency toward shyness!)
This recipe is inspired by my fond memories of the Outback Steakhouse. I sifted together some spices, and in the interest of keeping things keto, used pork rinds instead of any kind of breading whatsoever. Not that the Outback uses breading on their steaks (at least I don't think they do!), but because I sometimes like a little extra crunch with my sizzle. It's like grizzle, but for steak instead of chicken.
So go ahead and grab that bottle of Shiraz (or a can of Foster's) and toast to a great restaurant-style steak that you can make right in your own kitchen... because.... well, we are supposed to get a snowstorm tonight.
So much for dining out, but whoever said Saturday evening couldn't be just as much fun when dining in?
and Macros Per Serving:
Total Time: 1 Hour, 10 Minutes
(Prep: 10 Minutes / Cook: 1 Hour)
- 4 tablespoons butter, divided
- 1/4 cup chopped yellow onion
- 1/3 cup red wine
- 2 cups beef broth
- 8 oz. whole button mushrooms
- 2 fresh thyme sprigs (or 2 drops thyme essential oil + 1 teaspoon of extra virgin olive oil)
- 1 fresh bay leaf
- 2 tenderloin steaks (6 oz. each)
- 2 tablespoons good quality olive oil
- 1/3 cup crushed pork rinds
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon onion powder
- salt and fresh ground pepper to taste
For the broth:
- Melt the butter in a medium pot. Sauté the onions in butter over medium-low heat until they are saturated and transparent, about 10 minutes. Be careful not to burn them! Lower the heat if they begin to get crispy.
- Add the wine and beef broth to the pot and bring to a boil, then add the mushrooms. Reduce the heat so that the liquid no longer boils but simmers vigorously. If using fresh thyme, add it now along with the bay leaf and allow to simmer, uncovered, for another 30 to 45 minutes, or until the mushrooms reduce to roughly half their size. If using essential oil, wait until just before serving to add it, but go ahead and throw the bay leaf in now.
Prepare the steaks:
- While the broth is simmering, prepare the steaks as follows:
- Place the pork rinds in a ziplock bag and go over them with a rolling pin until they resemble panko crumbs. Add all other ingredients to the bag except for the steaks and olive oil. Shake to combine.
- In a separate skillet, heat the olive oil until it is very hot and beginning to smoke.
- Coat the steaks with the spiced rind rub and add them to the skillet. Sear the steaks on all sides to lock in the juices, about a minute on each side. While they are still in the pan, sprinkle them with the remaining rub. Allow steaks to cook through, about 8-10 minutes for medium. Some of the crumbs from the rub will fall into the meat's juices and char in the skillet. Keep them! They will add great bursts of crunchy flavor to the finished steaks that are pleasantly surprising!
- When the steaks are cooked to your liking, plate them. Next, deglaze the skillet with some of the onion broth, then scrape the charred bits from the skillet and sprinkle them over the steaks.
- Remove the herbs from the mushroom broth and take the broth off the heat. (If using thyme essential oil, now would be the time to add it. Make sure it is diluted in the olive oil first, then stir the oil into the broth to mix the flavor throughout.)
- Spoon the mushrooms over the steaks, then ladle some of the broth over everything on the plates. Drizzle some olive oil over everything for good measure. The meat will continue to cook as it sits on the plates with the hot juices. Serve it right away!