There are two methods you can use to cook your steak depending on its thickness.

If the steak is thick (1 1/2 - 1 3/4 inch / 4 - 4 1/2 cm), follow the instructions for Reverse-Seared Steak that requires both oven baking and pan searing.

Otherwise, for thinner cuts, follow my guide to cook the steak on a pan.

Meanwhile, prepare the mustard & peppercorn sauce.

Add the remaining ghee to the pan where you cooked the steaks.

Crush the peppercorns slightly using a rolling pin or a mortar and pestle.

Place in the pan and cook over a medium-high heat for 2-3 minutes, until fragrant.

Add the onion powder, mustard, cream and bone broth and reduce the heat to medium.

Bring to a boil and let the liquid reduce by half.

If using fresh onion, add to the pan and cook for 3-5 minutes before adding the peppercorns.

Cook for 3-5 minutes or until creamy.

Serve the steaks with the sauce, keto cauli-mash and/ or some crunchy greens.