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Mediterranean-Style Ribeye Steaks
Recipes
Mediterranean-Style Ribeye Steaks
4 servings
25 minutes total

Ingredients

  • 3 cups fresh spinach leaves
  • 1 ½ lb boneless ribeye steaks
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 1 tablespoon salted butter
  • ¼ cup diced red onions
  • ¼ cup crumbled feta cheese
  • ¼ cup Italian-style bread crumbs
  • 2 tablespoons sun-dried tomato pesto

Steps

    1. Chop spinach and place in microwave-safe dish; cover and microwave on HIGH 2–3 minutes until tender. Drain thoroughly.
    2. Preheat large sauté pan on medium 2–3 minutes. Cut steaks into 4 portions; sprinkle both sides with salt and pepper (wash hands). Place butter in pan, then add steaks and onions; cook 5–6 minutes on each side until steaks are browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
    3. Meanwhile, stir feta, bread crumbs, and pesto into spinach; spread ¼ cup mixture on each steak during last 2 minutes of cook time. Flip steaks carefully to heat topping; cook 1–2 more minutes until spinach mixture is golden and slightly crusty. Turn steaks over, remove from heat, and let stand 5 minutes before serving; temperature will rise 5–10°F during this time.
    Chef's Tip: The topping may also be browned using an oven broiler.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 390, Total Fat 22g, Sat Fat 10g, Trans Fat 0g, Chol 100mg, Sodium 520mg, Total Carb 8g, Fiber 1g, Sugars 2g, Protein 39g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 30%