There’s something special about a good steak sauce that can turn a simple dinner into something memorable. Today I’m sharing my keto steak sauce recipe that I make whenever I want to elevate my steak nights.
This sauce is rich, creamy, and has an earthy flavor from truffle salt that makes it taste like something you’d get at an expensive steakhouse. The best part is that it only takes about 10 minutes to make from start to finish.
What makes this sauce perfect for keto is that it’s made entirely from high-fat, low-carb ingredients.
We’re using butter, cream cheese, and beef broth as the base, so you don’t have to worry about hidden sugars or carbs that you often find in store-bought steak sauces.
Most commercial steak sauces are packed with sugar and additives that can kick you out of ketosis, but this homemade version keeps things clean and simple. You know exactly what’s going into your food.
I like to make a batch of this sauce on Sunday and keep it in a jar in the refrigerator. That way, I can quickly reheat it whenever I cook steak, pork chops, or even chicken during the week.
👍 Why You’ll Love This Recipe
Takes Only 10 Minutes: This sauce is incredibly fast to make from start to finish. In just ten minutes, you can have a rich, creamy steak sauce ready to use. This makes it perfect for busy weeknights when you want something delicious but don’t have a lot of time to cook.
Only 5 Ingredients: You don’t need a long shopping list or a pantry full of specialty items to make this sauce. With just butter, cream cheese, truffle salt, beef broth, and optional parsley, you have everything you need.
Restaurant Quality at Home: This sauce tastes like something you’d get at an expensive steakhouse, but you’re making it in your own kitchen for a fraction of the cost. The truffle salt gives it that gourmet touch that makes people think you spent hours preparing it.
✨ Recipe Ingredients
- 7oz Butter
- 1 block of Cream Cheese
- 1 teaspoon Truffle Salt (I recommend using this salt – amazon link)
- 1/2 cup Beef Broth
- Optional: Chopped Parsley
👨🍳 How To Make
Follow this easy recipe:
Step 1
Melt the butter in a large pot over high heat. Whisk it until it froths up and starts to brown, forming brown butter. Whisk it often to prevent it from turning black.
Step 2
Place the cream cheese and truffle salt into a blender.
Step 3
Pour the brown butter and beef broth into the blender.
Step 4
Blend – until the mixture is smooth.
Step 5
Pour the sauce into a jar for storage. Use it to top steaks, enjoy!
💡Tips
1. Watch the Butter Closely
The most important part of this recipe is browning the butter correctly, and it can go from perfect to burnt in just a few seconds. When you melt the butter over high heat, it will start to foam and bubble.This is normal.
Keep whisking it as it cooks because the milk solids in the butter will sink to the bottom of the pot and those are what turn brown. You’re looking for a golden brown color and a nutty smell – kind of like toasted nuts or popcorn.
The whole process takes about 3 to 5 minutes depending on your stove. The mistake most people make is walking away from the stove during this step.
If you leave it unattended, the butter can go from brown to black very quickly, and burnt butter tastes bitter and will ruin your sauce.
2, Let Everything Cool Before Blending
After you brown the butter and pour it into the blender with the other ingredients, you might be tempted to blend it right away while everything is hot.
Don’t do this. Hot liquids create pressure inside a blender, and when you turn it on, that pressure can cause the lid to pop off and spray hot sauce all over your kitchen and possibly burn you. This is dangerous and messy. Instead, let the butter cool down.
3. Truffle Salt Makes All the Difference
Don’t skip the truffle salt or substitute it with regular salt thinking it won’t matter – it absolutely will.
Truffle salt is what makes this sauce special and gives it that gourmet, restaurant-quality flavor.
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FAQ
What if I don’t have truffle salt?
If you can’t find truffle salt or don’t want to buy it, you can still make this sauce, but it will taste different.
The truffle salt is what gives the sauce that earthy, gourmet flavor that makes it special. Without it, you’ll have a tasty butter and cream cheese sauce, but it won’t have that restaurant-quality taste.
How long does this sauce last in the refrigerator?
This sauce will stay fresh in the refrigerator for 3-4 days if you store it properly in a sealed container. The butter and cream cheese are both dairy products that can spoil, so you don’t want to keep it longer than that.
Keto Steak Sauce
Print RecipeIngredients
- 7 oz Butter
- 1 block of Cream Cheese
- 1 teaspoon Truffle Salt (I recommend using this salt – amazon link)
- 1/2 cup Beef Broth
- Optional: Chopped Parsley
Instructions
- Melt the butter in a large pot over high heat. Whisk it until it froths up and starts to brown, forming brown butter. Whisk it often to prevent it from turning black.
- Place the cream cheese and truffle salt into a blender.
- Pour the brown butter and beef broth into the blender.
- Blend – until the mixture is smooth.
- Pour the sauce into a jar for storage. Use it to top steaks, enjoy!
I was skeptical about the truffle salt because I’ve never cooked with it, but I ordered it from Amazon and I’m so glad I did. This sauce is seriously delicious.
My wife and I just started keto three weeks ago and we were getting so bored with plain grilled chicken and steak. This sauce completely changed our meals.
Very tasty sauce