Step 1

NOTE: It's helpful if you have one pan that is large enough to cook all of the steaks at once or two frying pans so that they all get finished at the same time.If you don't, you'll need to cook two steaks, and clean the pan before continuing on to the next two steaks because the almond flour that is left behind in the pan will burn and start smoking. Burnt almond flour doesn't taste good.

Step 2

Place butter in a medium sauce pan and turn heat to medium/high. Add the sausage and brown.

Step 3

Once the sausage is browned, add the rest of the gravy ingredients and turn to medium low. Stir occasionally while you are cooking your steaks. Do not boil, just bring to a gentle simmer so that it thickens while the steaks are cooking.

Step 4

Use two bowls that are wide enough for dredging steaks and set up a dipping station next to the stove. Beat the eggs and 2 tbsp of heavy whipping cream in one bowl. Whisk the almond flour, Parmesan and spices in the other.

Step 5

Add the butter to the large frying pan and turn heat to medium (or divide between two pans if using).

Step 6

One by one, dredge the steaks in the egg mixture and then the dry mix. Repeat dredging into the egg and back into the dry mix and place the steak directly onto to hot surface of the buttered pan. Work quickly and start a timer for 4 minutes.

Step 7

Don't forget to keep occasionally stirring the gravy!

Step 8

Flip the steaks with a flat spatula, being careful to not disturb the almond flour coating. It is a lot more tender then traditional wheat based coatings. Set another timer for four minutes, watching carefully to make sure the steaks don't burn.

Step 9

Optional step: You can scrape the pan drippings into your gravy if you wish but if there are blackened pieces of almond flour, I would skip it.

Step 10

Serve the steaks with the gravy on the side and Tabasco. Great with fried eggs or cauliflower mash and some greens. See post for ideas.