Grilled Ribeye Steak with Sautéed Spinach and Cremini Mushrooms
Ingredients:
For the Ribeye:
1 ribeye steak (1.5–2 inches thick)
1 tbsp olive oil
Kosher salt and freshly ground black pepper
For the Sautéed Spinach & Mushrooms:
2 cups fresh baby spinach
1½ cups whole cremini mushrooms, cleaned
1 tbsp olive oil
1 tbsp unsalted butter
2 cloves garlic, minced
Salt and pepper, to taste
Instructions:
Prep Steak: Let steak rest at room temperature for 30–45 minutes. Pat dry, rub with olive oil, and season generously with salt and pepper.
Grill Steak: Preheat grill to high. Sear steak 3–4 minutes per side, rotating once for crosshatch grill marks. Cook to medium-rare (130–135°F internal temperature). Let rest 5–10 minutes before serving.
Sauté Mushrooms: In a large skillet, heat olive oil over medium-high heat. Add whole cremini mushrooms and cook undisturbed for 3–4 minutes until browned. Stir and cook another 3–4 minutes. Add butter, garlic, and sauté 1–2 minutes. Season with salt and pepper.
Add Spinach: Toss spinach into the skillet with mushrooms. Sauté just until wilted, about 1–2 minutes. Adjust seasoning.
Plate: Spoon spinach and mushrooms onto the center of a white plate. Top with sliced or whole ribeye steak. Serve with wooden-handled knife and fork for rustic presentation.