Pan-Seared Ribeye Steak with Garlic Butter and Wilted Spinach
A juicy ribeye steak pan-seared to medium-rare, topped with a rich garlic butter sauce, served alongside tender wilted spinach. This american-inspired keto (low carb) ready in about 32 minutes pairs ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz ribeye steak
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 3 cloves garlic cloves
- 2 sprigs fresh thyme sprigs
- 5 cups fresh baby spinach
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
Instructions
- Step 1: Pat dry 12 oz ribeye steak and season both sides with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 15 minutes.
- Step 2: Heat 1 tbsp extra virgin olive oil in a heavy skillet over medium-high heat until shimmering. Add the steak and sear for 4 minutes without moving to develop a crust.
- Step 3: Flip the steak and add 3 tbsp unsalted butter, 3 minced garlic cloves, and 2 fresh thyme sprigs to the pan. Tilt pan and spoon the melted butter over the steak continuously for 3-4 minutes until the internal temperature reaches 130°F for medium-rare.
- Step 4: Remove steak and let rest on a plate tented with foil for 5 minutes.
- Step 5: In the same skillet, add 5 cups fresh baby spinach and sauté over medium heat for 2 minutes until wilted. Season with a pinch of salt and 1 tsp lemon juice to brighten.
- Step 6: Slice the steak against the grain, drizzle with the garlic butter from the pan, and serve with the wilted spinach.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Ribeye Steak with Garlic Butter and Wilted Spinach take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Ribeye Steak with Garlic Butter and Wilted Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.
Can I substitute ingredients in Pan-Seared Ribeye Steak with Garlic Butter and Wilted Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Ribeye Steak with Garlic Butter and Wilted Spinach for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Ribeye Steak with Garlic Butter and Wilted Spinach low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
