Best Keto Carnivore Steak with Creamy Peppercorn Sauce

Sometimes the best dishes are the most simple! Spruce up your regular carnivore beef recipes with a delicious creamy peppercorn sauce. A bad peppercorn sauce can be overpowering, but when done right, it is a match made in heaven that compliments the rich, umami flavors of beef. Skirt steaks are an excellent choice on the carnivore diet and they are widely underrated. Not only is this cut of meat economical and great for the whole family, it’s incredibly juicy, flavorful and a perfect addition to the carnivore diet.

This carnivore recipe is really simple to make as the sauce is basically crushed peppercorns cooked in heavy cream and beef bone broth with a dash of cognac or brandy until it has thickened. While the meat is resting, make the sauce in the same pan as the steak as that is ultimately what gives this sauce a deeper flavor.

Tip: Do not bring the cream to the boil, leave it to cook gently so the peppercorns soften and mellow in flavor. Pour it over the steak just before serving.

What steak cut should I use?

Try to source organic grass-fed ground beef as this meat comes from animals that have been naturally fed and raised ethically, without drugs and hormones. This type of meat will always be healthier and more nutritious especially on a limiting carnivore diet. For this recipe a skirt steak is used, it also goes by the French name Bavette. Skirt steak is a thin cut of beef steak. It is long and flat and is one of the most flavorful cuts of meat. It is similar to a hanger or flank steak but they are a different cut. You don’t have to use a skirt steak in order to make this delicious recipe, you can use any good quality cut of steak you can afford.

Is alcohol allowed on the Keto carnivore diet?

To a purist, the carnivore diet does not permit alcohol. However, as the alcohol in this recipe gets burned out in the cooking process, the brandy used is purely for flavor and may be included on a carnivore diet. Feel free to omit it if you prefer.

What's the difference between beef stock and broth?

Basic stock is made from bones, water, and a mixture of onions, carrots, and celery (for flavor only) that are slowly simmered over a long period of time or pressure cooked for a speedier version.

The difference between stock and broth is that stock is always cooked with bones, but not typically with meat. Broth, however, is simply any liquid that meat has been cooked in, which may or may not contain bones. However, the most common way to make broth is to take stock and add additional meat, vegetables and salt to the liquid (traditional stock is unseasoned). Stock or broth must not be confused with bouillon cubes or granules as they are highly concentrated versions of a broth that's used as a shortcut. For this recipe, you can use either beef stock or broth. For those of us who don’t want to spend the time making our own stock, the best option is to buy stock or a low sodium broth at the grocery store.