Ribeye Steak & Creamed Spinach

Garlic-butter ribeye with Parmesan, mustard and lemon creamed spinach.

Cooking time ≈ 1 h 40 min

Estimated nutrition · Per serving
≈ 1360 kcal · Protein 53 g · Carbs 20 g · Fat 121 g

Ingredients

• steak
• olive oil
• fresh rosemary
• spices for steak
• unsalted butter
• 1 onion
• 3 cloves garlic (1 for steak, 2 for spinach)
• 1 tbsp flour
• 250 ml heavy cream
• ½ cup Parmesan
• 2 tsp Dijon mustard
• 1 lemon zest
• pinch nutmeg
• salt and black pepper
• 300 g spinach

Method

1. Pat the steak dry and coat with olive oil, steak spices and rosemary. Cover and marinate for about 1 hour.
2. For the spinach, soften onion in butter for about 3 minutes; add garlic for 1 minute, then flour and cook until lightly coloured.
3. Stir in cream, bring to a boil, then simmer about 8 minutes. Add Parmesan, mustard, lemon zest, nutmeg, salt and pepper.
4. Add spinach in batches and cook for 8–10 minutes until soft; keep warm over very low heat.
5. Sear the steak in a hot pan for 2 minutes, turn and cook for 1 minute. Add 2 tbsp butter, rosemary and garlic; baste for another minute.