Garlic-Rosemary Ribeye with Wilted Spinach and Mushrooms
Nutritional Information
A satiating, whole-food keto steak plate: juicy ribeye seared and served with mushrooms and wilted spinach—no added processed fats, only the steak's natural oils.
This recipe is originally for 1 servings. How many are you cooking for today?
- 8 ozs ribeye steak
- 1 cup baby spinach
- 3 ozs cremini mushrooms, sliced
- 1 sprig fresh rosemary
- 2 cloves garlic, smashed
- To taste sea salt and black pepper
Bring ribeye to room temperature, season with salt and pepper. Heat a heavy pan until very hot.
Add steak to the dry pan and sear 3–4 minutes per side for medium (adjust time for thickness). Add rosemary and smashed garlic to the pan during the last minute to infuse flavor.
Remove steak to rest on a cutting board for 5–7 minutes, tented loosely.
In the still-warm pan, add sliced mushrooms and cook briefly, deglazing with a tablespoon of water if needed. Add spinach and wilt quickly until just tender; season to taste.
Slice steak and serve over the wilted spinach and mushrooms, spooning pan juices over the meat.
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