A cast iron pan and a hot stove are really all a good ribeye needs, and finishing it in garlic butter is the kind of small move that makes a steak taste like it came from a steakhouse. Wilted spinach on the side keeps the whole plate from feeling one-note. The same cast-iron technique carries over well to our Pork Chops with Creamy Mustard Sauce and Asparagus.
Ingredients
- 2 ribeye steaks (about 250g each)
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1 tbsp avocado oil
- 3 tbsp butter, divided
- 3 cloves garlic, smashed
- 4 cups baby spinach
Instructions
- Pat steaks dry and season generously with salt and pepper. Let sit at room temperature for 15 minutes.
- Heat avocado oil in a cast iron skillet over high heat until shimmering.
- Sear steaks 3-4 minutes per side for medium-rare, adding 2 tbsp butter and garlic cloves in the last 2 minutes, basting the steaks continuously.
- Remove steaks and rest 5 minutes.
- In the same pan, melt remaining butter and add spinach, tossing until just wilted, about 2 minutes.
- Slice steaks and serve over the spinach with the garlic butter spooned on top.
Nutrition Facts (per serving)
| Calories | 620 |
| Total fat | 49g |
| Total carbohydrates | 3g |
| Dietary fiber | 1g |
| Protein | 41g |
| Sodium | 680mg |
Why This Is Good for Your Gut
Ribeye's fat content keeps this meal well within keto ratios while still delivering a full spectrum of amino acids for tissue repair. Spinach adds magnesium and folate with almost no carbohydrate impact, making it one of the easiest low-carb greens to build a plate around.
Basting with butter and garlic in the last minutes is the whole trick. Don't skip it. This plate's macros line up with what we cover in Keto and Your Gut: What the Research Shows.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
