Steak with creamed spinach
- 1 lb 450 g sirloin steaksirloin steaks
- salt and ground black pepper to taste
- 2 tbsp 2 tbsp butter
- 7 oz. (6½ cups) 200 g (1.6 liters) fresh spinach
- 2 tbsp 2 tbsp
- Season the steaks on both sides with salt and pepper.
- Heat the butter in a cast-iron pan, and add the steaks. Cook the steak to your liking (see tip below).
- While the steaks are cooking, baste with the butter once or twice.
- Once done, remove the steaks from the pan and add the spinach to the same pan.
- Cook the spinach until it wilts down, add the heavy cream, and season with salt and pepper. Cook longer to dry out the liquid if you prefer, or leave a bit more cream if you wish.
- Serve the steaks with the creamy spinach.
This recipe is extremely adaptable to your taste and preferences. Feel free to substitute steak with pork chops, chicken, or even fish.
If you're not a fan of spinach, replace it with mushrooms, bell peppers, or asparagus.
Cooking steak on the stove
The most accurate way to cook steak perfectly is to use a meat thermometer. Medium-rare 130°F to 135°F (55°C to 60°C), medium 140°F to 145°F (60°C to 65°C), medium-well 150°F to 155°F (65°C to 70°C), well done 160°F and above (70°C and above).
Remove steak from pan, grill, or oven when it is a few degrees below the desired temperature. It will continue cooking while it rests. Always let your steak rest for 5 minutes before eating.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Sahil's cookbook, "Keto Life".