Butter-Seared Steak with Garlic Greens
Butter-Seared Steak with Garlic Greens
Ingredients
For the Steak
- 2 ribeye steaks, about 1 1/2 pounds total, 1-inch thick
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon ghee, or avocado oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 2 fresh rosemary sprigs
For the Garlic Greens
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 10 ounces fresh spinach, washed and dried
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Remove the steaks from the refrigerator 30 minutes before cooking to bring them closer to room temperature. Pat the steaks thoroughly dry with paper towels. Season generously on all sides with sea salt and freshly ground black pepper.
⏱️ 5 min
- 2
Heat a large cast iron skillet over high heat until smoking lightly, about 3-5 minutes. Add the ghee or avocado oil to the hot pan. Once shimmering, carefully place the seasoned steaks in the skillet.
⏱️ 3 min - 3
Sear the steaks for 2-3 minutes per side for a deep brown crust. Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted butter and aromatics for 2-4 minutes, flipping once, until desired doneness is reached (130-135°F for medium-rare).
⏱️ 7 min - 4
Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 5
While the steaks are resting, return the same skillet (with any remaining butter and aromatics) to medium heat. Add the olive oil and minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 6
Add the fresh spinach to the skillet in batches if necessary. Cook, tossing frequently, until the spinach has wilted completely, about 2-3 minutes. Season with sea salt and black pepper to taste.
⏱️ 3 min
- 7
Slice the rested steaks against the grain into thick pieces. Serve immediately alongside the garlic greens, drizzling any remaining pan juices over the steak.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Butter-Seared Steak with Garlic Greens
Ingredients
For the Steak
- 2 ribeye steaks, about 1 1/2 pounds total, 1-inch thick
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon ghee, or avocado oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 2 fresh rosemary sprigs
For the Garlic Greens
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 10 ounces fresh spinach, washed and dried
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Remove the steaks from the refrigerator 30 minutes before cooking to bring them closer to room temperature. Pat the steaks thoroughly dry with paper towels. Season generously on all sides with sea salt and freshly ground black pepper.
⏱️ 5 min - 2
Heat a large cast iron skillet over high heat until smoking lightly, about 3-5 minutes. Add the ghee or avocado oil to the hot pan. Once shimmering, carefully place the seasoned steaks in the skillet.
⏱️ 3 min - 3
Sear the steaks for 2-3 minutes per side for a deep brown crust. Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted butter and aromatics for 2-4 minutes, flipping once, until desired doneness is reached (130-135°F for medium-rare).
⏱️ 7 min - 4
Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 5
While the steaks are resting, return the same skillet (with any remaining butter and aromatics) to medium heat. Add the olive oil and minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 6
Add the fresh spinach to the skillet in batches if necessary. Cook, tossing frequently, until the spinach has wilted completely, about 2-3 minutes. Season with sea salt and black pepper to taste.
⏱️ 3 min - 7
Slice the rested steaks against the grain into thick pieces. Serve immediately alongside the garlic greens, drizzling any remaining pan juices over the steak.
⏱️ 2 min