It all started with a one pound ribeye steak I seared it on a hot (seasoned) cast iron skillet. Then, I added a variety of freshly sliced mushrooms and let it all simmer on high covered heat. 
After the steak was cooked medium well, I created a low carb cream gravy / sauce by deglazing the pan. Deglazing was simple: I just poured heavy cream into the drippings left in the pan. It quickly bubbled into a nice simmer. I stirred it rapidly with a fork until it reached the perfect thickness. Then I drizzled the thickened cream sauce over the mushrooms and steak.
I could have easily stopped here. The sauce all by itself is addicting because it’s so intensely flavored with the ribeye drippings, salt, and thickened cream! But, I didn’t stop... I took it one step further and sprinkled a generous layer of shredded cheese over the top. Then I melted everything under the broiler for a minute. My first bite drove my taste buds insane with excitement.
I slowly savored this delicious meaty, salty, and creamy low carb treat, complimenting it with a young chilled Shiraz. I enjoyed one of the most delicious dinners that I can remember in a long time. The best part was that it was entirely low carb and I look forward to seeing my weight drop again on the scale in the morning!
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