Garlic Butter Steak with Wilted Spinach
A restaurant-quality steak seared in garlic-infused butter and finished with wilted greens, adaptable to your choice of cut, cooking method, and vegetable sides. Build your own variation by swapping proteins, vegetables, and flavor profiles.
Ingredients
Method
Remove steak from refrigerator 20–30 minutes before cooking to bring to room temperature. Pat dry with paper towels and generously season both sides with salt and pepper.
Mince or slice garlic and loosely chop or leave spinach whole. If using a vegetable side, prepare it for cooking (trim, chop if needed).
Heat a large skillet over medium-high heat until very hot (about 2 minutes). Add 1 tbsp butter and let it foam.
Place steak in the pan and sear without moving for 3–4 minutes until a golden crust forms. Flip once and sear the other side for another 3–4 minutes (for medium-rare at 130–135°F internal). Add herb sprig if using. Transfer to a warm plate.
In the same pan (do not wipe), reduce heat to medium. Add remaining 1 tbsp butter and garlic; sauté for 30 seconds until fragrant.
Add spinach (or chosen greens) in batches, stirring gently until wilted, about 2–3 minutes total. Season lightly with salt and pepper.
Plate steak and top with wilted greens. Squeeze fresh lemon or lime juice over everything. Add any optional sauce component or vegetable side.
Serve immediately while steak is warm. Let rest 2–3 minutes before eating for optimal juiciness.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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