Uploaded May 2026 | Updated September 2026, 3 weeks ago
Seared ribeye strips topped with rich shallot-infused butter, served over garlicky sautéed spinach.
Ingredients
For the Ribeye:
1 lb ribeye steak, cut into thick strips
Salt & black pepper, to taste
1 Tbsp butter or ghee (for searing)
For the Shallot Butter:
2 Tbsp butter, softened
1 small shallot, finely minced
½ tsp fresh thyme or parsley, chopped
Pinch of salt
For the Garlic Spinach:
4 cups baby spinach
1 Tbsp butter
1 garlic clove, minced
Salt, to taste
Optional: 1 tsp olive oil (for finishing)
Macronutrients
(per serving, makes 2)
Protein: 45g
Fat: 55g
Carbs: 3g
Preparation
In a small pan over low heat, gently sauté minced shallot in 1 tsp butter until soft (about 2–3 mins). Let cool slightly, then mix into softened butter with herbs and a pinch of salt. Set aside.
In a skillet over medium heat, melt 1 Tbsp butter. Add garlic and sauté 30 seconds. Add spinach and cook until wilted (2–3 minutes). Season with salt. Remove from heat and set aside.
Season ribeye strips with salt and pepper. Heat 1 Tbsp butter or ghee in a skillet over medium-high. Sear steak 2–3 minutes per side until browned and cooked to your preferred doneness.
Plate the garlic spinach, top with seared ribeye strips, and finish with a dollop of shallot butter. Optional: drizzle with olive oil off heat.
Seared ribeye strips topped with rich shallot-infused butter, served over garlicky sautéed spinach.
Ingredients
For the Ribeye:
1 lb ribeye steak, cut into thick strips
Salt & black pepper, to taste
1 Tbsp butter or ghee (for searing)
For the Shallot Butter:
2 Tbsp butter, softened
1 small shallot, finely minced
½ tsp fresh thyme or parsley, chopped
Pinch of salt
For the Garlic Spinach:
4 cups baby spinach
1 Tbsp butter
1 garlic clove, minced
Salt, to taste
Optional: 1 tsp olive oil (for finishing)
Macronutrients
(per serving, makes 2)
Protein: 45g
Fat: 55g
Carbs: 3g
Preparation
In a small pan over low heat, gently sauté minced shallot in 1 tsp butter until soft (about 2–3 mins). Let cool slightly, then mix into softened butter with herbs and a pinch of salt. Set aside.
In a skillet over medium heat, melt 1 Tbsp butter. Add garlic and sauté 30 seconds. Add spinach and cook until wilted (2–3 minutes). Season with salt. Remove from heat and set aside.
Season ribeye strips with salt and pepper. Heat 1 Tbsp butter or ghee in a skillet over medium-high. Sear steak 2–3 minutes per side until browned and cooked to your preferred doneness.
Plate the garlic spinach, top with seared ribeye strips, and finish with a dollop of shallot butter. Optional: drizzle with olive oil off heat.
