French · Dinner
Grilled Steak with Herb Butter
Grilled ribeye steak finished with compound herb butter of parsley, thyme, and garlic, served alongside sautéed mushrooms and wilted spinach. Deep char from high-heat grilling, rich melting butter, and no starchy sides make this a classic French bistro preparation.
$10
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
43.8gProtein
46.9gFat
6.5gCarbs
1.6gSugar
2.1gFiber
1477mgSodium
209mgChol
19.1gSat Fat
980mgPotassium
95mgCalcium
4.6mgIron
4.9mcgVitamin B12
18mgVitamin C
Goes well with
Sparkling Water with Lemon
local
Bordeaux Red Wine (Cabernet Sauvignon or Merlot)
international
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat the ribeye dry and let sit at room temperature for 10 minutes. Season both sides with salt and pepper.
2
Build
Mash the softened butter with minced garlic, chopped parsley, and finely chopped thyme until evenly combined.
3
Sear
Heat a grill pan to high heat and sear the steak 3–4 minutes per side until deep char forms and internal temperature reaches 130–135°F for medium-rare.
4
Rest
Transfer steak to a plate, top with half the herb butter, and rest uncovered for 5 minutes to allow juices to redistribute.
5
Saute
Heat olive oil in a skillet over medium-high heat and sauté the sliced mushrooms for 4 minutes until browned.
6
Saute
Add spinach to the skillet and toss over medium heat for 1 minute until wilted and bright green.
7
Plate
Slice the steak against the grain, arrange it with mushrooms and spinach on a plate, and spoon remaining herb butter over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef ribeye steak, about 1-inch thick
- 2 tbsp28g butter, softened
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp thyme, fresh
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, freshly ground
- 3 tsp14g olive oil
- 5 oz140g mushroom
- 3 cups90g spinach
