Citrus-Roasted Ribeye with Wilted Spinach
Nutritional Information
A robust ribeye seared and finished with a splash of lemon, paired with lightly wilted spinach for a high-fat, whole-food keto dinner without added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 14 1/8 ozs ribeye steak, whole
- 7 ozs baby spinach
- 1 medium lemon (zest and juice)
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh thyme leaves
Bring steak to room temperature and pat dry. Preheat skillet until very hot.
Sear steak 3–5 minutes per side depending on thickness and desired doneness. Rest 5–10 minutes and finish with lemon zest and thyme.
In a separate pan, wilt spinach quickly with a splash of water and the sliced garlic, about 2–3 minutes.
Slice steak and serve over wilted spinach with a squeeze of lemon juice.
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