Ingredients:
- 2 ribeye steaks (or your preferred cut)
- 1 cup mushrooms, sliced
- 1 tbsp olive oil
- 2 tbsp butter (divided)
- 2 cloves garlic, minced
- 1 tsp fresh thyme or rosemary (optional)
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese (optional)
- Aluminum foil (enough to make 2 packs)
Instructions:
- Prepare the Foil Packs:
- Preheat your grill or oven to 400°F (200°C).
- Cut two large pieces of aluminum foil (enough to wrap your steaks and mushrooms).
- Season the Steak:
- Rub the steaks with olive oil and season generously with salt, pepper, and fresh thyme or rosemary (if using).
- Prepare the Mushrooms:
- In a bowl, toss the sliced mushrooms with olive oil, garlic, salt, and pepper.
- Assemble the Foil Pack:
- Place the seasoned steak on each piece of foil.
- Pile the seasoned mushrooms on top of each steak.
- Add a tablespoon of butter on top of each steak and mushrooms.
- Wrap the Foil:
- Fold up the sides of the foil and crimp to seal, ensuring the packets are tightly closed.
- Cook:
- Place the foil packs on the grill or in the oven.
- Grill for 12-15 minutes (for medium-rare), or bake in the oven for about 15-20 minutes. Adjust cooking time for your desired level of doneness.
- Finish:
- Optional: Open the foil packs carefully and sprinkle shredded mozzarella cheese on top. Close the foil back up and let it melt for 2-3 minutes.
- Serve:
- Remove from the foil and serve with your favorite keto-friendly side dish.
Tips:
- You can add other keto-friendly vegetables like zucchini or bell peppers to the foil pack.
- For extra flavor, squeeze some lemon juice over the steak just before serving.
