Pan-Seared Steak with Creamy Spinach
Juicy steak meets rich, velvety spinach for a luxurious meal.
⏱️ 30 min🍽️ Serves 1
🔥 650 kcal💪 55g protein🍚 10g carbs🥑 45g fat🌾 3g fibreper serving
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Ingredients
- 🥩2 beef steaks (e.g., sirloin, ribeye), 8oz each
- 🧈2 tbsp unsalted butter
- 🫒1 tbsp olive oil
- 🧄2 cloves garlic, minced
- 🥛¼ cup heavy cream
- 🥬5 oz fresh spinach
- 🌰¼ tsp nutmeg, grated
- 🧂 salt and freshly ground black pepper, to taste
Pro tips
- Always let your steak come to room temperature for 20-30 minutes before cooking for a more even sear.
- Don't overcrowd the pan when searing steak; cook in batches if necessary.
- Resting the steak is crucial for juicy results, allowing the juices to redistribute throughout the meat.
Method
- 1Pat steaks dry with paper towels and season generously with salt and pepper on all sides.
- 2Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare, or to your desired doneness.
- 3Remove steaks from skillet and set aside on a cutting board, tented loosely with foil, to rest for at least 5 minutes.
- 4Reduce heat to medium. Add butter and minced garlic to the same skillet. Sauté until fragrant, about 30 seconds.
- 5Pour in the heavy cream and bring to a gentle simmer. Stir in the grated nutmeg.
- 6Add the fresh spinach to the skillet in batches if necessary, stirring until wilted. Cook until cream has slightly thickened, about 2-3 minutes.
- 7Season the creamy spinach with salt and pepper to taste.
- 8Slice the rested steak against the grain and serve immediately with the creamy spinach.