Steak with Jalapeno Popper Cream Sauce
Steak with Jalapeno Popper Cream Sauce, a perfectly grilled steak recipe with an easy to make spicy and keto friendly cream sauce!
Equipment
- Grill
- Blackstone Griddle
Ingredients
- 2 tablespoons butter
- 1/2 cup beef or chicken broth
- 1 pint heavy cream
- 4 ounces cream cheese
- 3 to 4 jalapeno peppers sliced (some seeds removed)
- kosher salt, pepper
- 4 New York strips or Ribeye steaks (or steak of choice)
Instructions
- Set a saucepan over medium high heat and add the butter, broth, heavy cream, cream cheese, jalapenos, kosher salt, and pepper. Bring to a boil and reduce the heat to medium low and simmer for 14 to 16 minutes, stirring a few times.Note: Watch carefully as it comes to a boil if it bubbles up just remove from the heat for a moment.
- Season the steaks well with kosher salt and pepper. Preheat the grill or Blackstone griddle to medium high heat for a few minutes. cook the steaks 3 to 4 minutes per side for medium rare-medium, add cooking oil first if using your griddle.
- Serve the steaks with the jalapeno popper cream sauce over top. I also served mine with baked potatoes topped with the cream sauce.