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 a large frying pan over high heat. It's ready when it starts to smoke. Add the steaks. Cook for about 1 minute or until a crust develops.
- Flip and cook the other side. Add the butter, when melted baste the steaks with butter using a spoon. Cook to your liking (see tip below).
- 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 for the liquid to evaporate a bit, or leave it more creamy 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 the 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".