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Pan-Roasted Beef Ribeye with Brown-Butter Garlic, Sautéed Cremini and Lemon-Wilted Baby Spinach

2 servings · 4 g net carbs

4g Net carbs 84.1g Fat 51.5g Protein 980.3 kcal

4g Net carbs · 84.1g Fat · 51.5g Protein · 980.3 kcal

Pan-Roasted Beef Ribeye with Brown-Butter Garlic, Sautéed Cremini and Lemon-Wilted Baby Spinach

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 20 min  ·  cook 25 min  ·  total 45 min  ·  difficulty medium

Pan-seared and oven-finished beef ribeye is paired with brown-butter garlic, sautéed cremini mushrooms and lemon-wilted baby spinach. The ribeye is seared in olive oil to build a deep crust, then finished in a hot oven; cremini mushrooms are browned in butter until their edges caramelize and garlic perfumes the pan. A short brown-butter stage concentrates nutty flavor and is spooned over the sliced steak for a glossy finish. The baby spinach is wilted briefly with lemon juice so the greens stay tender while picking up the pan juices.

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Ingredients

  • beef ribeyeBeef, Ribeye, steak, boneless, choice, raw
    500 g
  • butterButter, Salted
    40 g
  • butterButter, Salted
    20 g
  • olive oil
    20 ml
  • cremini mushroomsMushroom, Crimini
    150 g
  • baby spinachSpinach, Baby
    120 g
  • garlicGarlic, Raw
    8 g
  • lemon juiceLemon juice, Raw
    10 ml
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    2 g

Equipment

  • 12-inch skillet
  • ovenproof skillet
  • instant-read thermometer

Method

  1. Preheat the oven to 200°C (400°F).
  2. Bring the ribeye to near room temperature, pat the surface dry, and season both sides with salt and black pepper.
  3. Heat an ovenproof skillet with the olive oil until shimmering, then add the ribeye and sear without moving until a deep brown crust forms on one side, then flip and sear the other side.
  4. Transfer the skillet to the preheated oven and finish the ribeye until it reaches the desired doneness; remove from the oven and transfer the steak to a plate to rest.
  5. While the steak rests, return the skillet to the stovetop on medium heat and add the butter portion reserved for sautéing; when the butter melts, add the cremini mushrooms and cook, stirring occasionally, until the mushrooms release moisture and then brown.
  6. Push the mushrooms to the side, add the garlic to the mushrooms and cook briefly until aromatic, then toss together and keep warm off heat.
  7. In a separate small pan, melt the remaining butter and cook until the milk solids turn golden and emit a nutty aroma to make brown butter; remove from heat and set aside to cool slightly.
  8. In a clean skillet over medium heat, wilt the baby spinach with a splash of lemon juice until just tender, then remove from heat.
  9. Slice the rested ribeye against the grain, arrange on plates with the sautéed cremini and the lemon-wilted baby spinach, and spoon the brown-butter garlic over the sliced steak before serving.
Preheat the oven to 200°C (400°F).

Tips

Pro tip

  • Bring the ribeye close to room temperature before cooking for more even doneness.
  • Pat mushrooms dry and avoid crowding the pan to promote browning rather than steaming.
  • Rest the steak before slicing so juices redistribute and the brown-butter topping stays glossy.

Frequently asked questions

Can I use ghee instead of butter for the mushrooms and brown butter?
Yes, ghee can be used, but it will not produce the same browned-milk-solid aroma because those solids are removed; the mushrooms will still sauté well and the finishing fat will be cleaner-tasting rather than nutty.
What if I want to use kale instead of baby spinach?
Use kale, but expect a firmer texture and longer cooking: strip stems and cook the kale a few minutes longer with a little extra fat so it softens without becoming dry.
Why did my mushrooms release a lot of liquid and not brown?
They were crowded or not hot enough; cook in batches over higher heat so moisture evaporates quickly and the mushroom edges can caramelize.
The steak didn't form a good crust—what should I do next time?
Dry the surface thoroughly and heat the pan until the oil shimmers before adding the steak; sear without moving it to allow a stable crust to develop, then finish in the oven to your preferred doneness.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4g Net carbs 3% 60% 37%
Net carbs Fat Protein
4 gNet carbs
51.5 gProtein
84.1 gFat
2.7 gFiber
980.3Calories

Electrolytes

Na1533 mgSodium
K1396 mgPotassium
Mg109 mgMagnesium

Minerals

Calcium
75 mg
Iron
5.32 mg
Magnesium
109 mg
Phosphorus
488 mg
Potassium
1396 mg
Zinc
10.89 mg
Copper
0.415 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

437.3 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.