Garlic Butter Steak with Warm Spinach Salad: The Ultimate Guide
Simple steps ensure juicy, tender meat complemented by vibrant greens.
If you’re searching for the perfect steak dinner—a meal that’s both easy enough for a weeknight and impressive enough for special occasions—then this Garlic Butter Steak with Warm Spinach Salad is set to become your new favorite. This dish combines juicy, flavorful steak topped with a rich homemade garlic herb butter, paired with a robust spinach salad tossed in a savory warm dressing. Let’s break down how to make this satisfying meal step-by-step and answer all your burning steak questions along the way.
Why Choose Garlic Butter Steak?
Garlic butter transforms a simple steak into a mouthwatering treat. The aromatic, herb-infused fat seeps into the meat, keeping it juicy and loaded with flavor. As a bonus, any extra butter can double as an incredible addition to bread or roasted veggies. This recipe’s appeal lies not just in its simplicity, but also in its flexibility: serve it for celebrations, date nights, family dinners, or whenever you crave a hearty, classic meal .
Ingredients You’ll Need
- Parsley (1 cup fresh leaves): Adds brightness to the butter.
- Chives (1/2 cup, roughly chopped): Brings a delicate onion flavor.
- Garlic cloves (2): Essential for that rich, garlicky undertone.
- Salted butter (6 Tbsp, room temperature): For the compound butter.
- Strip steaks (6, 8–10 oz. each): The star of the dish; choose well-marbled steaks for best results.
- Kosher salt (4 tsp): For seasoning.
- Black pepper: Freshly ground for seasoning.
- Baby spinach (5-oz. package): The base for the warm salad.
- Bacon (8 strips, cut into 1/2-inch pieces): Adds crisp and smokiness.
- Cremini mushrooms (10 oz., quartered): Savory, umami notes for the salad.
- Shallots (2 large, thinly sliced): Mellow sweetness in the salad dressing.
- Olive oil (3 Tbsp): Part of the salad dressing.
- Red wine vinegar (3 Tbsp): Lends acidity and tang.
- Dijon mustard (1 Tbsp): For zest and depth.
- Sugar (1 Tbsp): Balances flavors in the dressing.
Optional: Make a double batch of garlic butter for use on bread, vegetables, or even as a topper on potatoes!
Step-by-Step Directions
- Prepare the Garlic Herb Butter
In a food processor, combine parsley, chives, and garlic. Process until finely chopped, scraping down as needed. Add the softened butter and process again until blended. Spoon the mixture onto plastic wrap or parchment, shape into a log, wrap tightly, and freeze until firm (about 15 minutes).
- Grill the Steaks
Preheat your grill or grill pan to medium-high. Season each side of the steaks with 1/4 teaspoon salt and pepper. Grill for 5–6 minutes per side, until the steaks release from the grill and an instant-read thermometer reads 120°F for medium-rare. Remove from the grill, top each steak with a slice of the garlic butter, and let rest for a few minutes.
- Make the Warm Spinach Salad
- Place the baby spinach in a large bowl.
- In a nonstick skillet, cook bacon over medium-high, stirring often, until crisp (about 7 minutes). Use a slotted spoon to transfer the bacon to the spinach, letting the heat wilt the leaves slightly. Discard all but 2 tablespoons of the bacon fat.
- Add quartered mushrooms, remaining salt, and pepper to the skillet; sauté until the mushrooms soften (3–4 minutes).
- Add sliced shallots; cook until both mushrooms and shallots are caramelized (7–8 minutes).
- Add olive oil, red wine vinegar, mustard, and sugar; stir until the sugar dissolves (about 2 minutes).
- Pour the contents of the skillet (including the warm dressing) over the spinach and toss to combine.
- Serve
Plate the steaks alongside a mound of warm spinach salad, and enjoy immediately for the best textures and flavors.
Tips for Steak Success
- Let steaks come to room temperature before grilling for even cooking.
- Rest cooked steaks after grilling to let juices redistribute; this ensures tenderness.
- Check the temperature with an instant-read thermometer: 120°F for medium-rare, 130°F for medium. The cooking times are guidelines and can vary by steak thickness and grill heat.
- Customize the compound butter by adding rosemary, thyme, or a pinch of crushed red pepper for extra complexity.
- Use leftover garlic butter for breads, vegetables, baked potatoes, or even seafood.
Serving and Presentation Suggestions
- Serve the steak over the warm salad for a rustic plating style.
- Pair with crusty bread or garlic bread, especially if you’ve made extra garlic butter.
- For more color, add a side of roasted cherry tomatoes or blanched green beans.
- Finish with a sprinkle of flaky sea salt and a little extra fresh parsley or chives for garnish.
- Pair with a robust red wine or your favorite steak-suitable beverage.
Ingredient Swaps and Additions
| Ingredient | Possible Substitutions | Extra Additions |
|---|---|---|
| Strip Steaks | Ribeye, sirloin, filet mignon | Try steak bites or beef tenderloin for different textures |
| Chives | Green onions, shallots | Add tarragon or dill for herb complexity |
| Cremini Mushrooms | White mushrooms, portobello | Add bell peppers or cherry tomatoes for color |
| Spinach | Kale, arugula, or mixed baby greens | Wilt in a handful of radicchio for bite |
| Bacon | Pancetta, prosciutto, turkey bacon | Leave out for a vegetarian option |
Frequently Asked Questions (FAQs)
How do you know when steak is perfectly cooked?
The best way is to use a meat thermometer. For medium-rare (the most recommended for juicy, tender steak), the internal temperature should register 120°F–125°F when removed from the grill; the temperature will rise slightly as it rests. If you prefer other doneness levels:
What others are reading
- Rare: 115–120°F
- Medium: 130–135°F
- Well-done: 145°F and above
Can I cook the steak on the stove if I don’t have a grill?
Absolutely. Use a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Sear the seasoned steaks for the same cook times as above, turning once. Add a spoonful of garlic butter at the end, basting the steaks for extra flavor before letting them rest.
Is it necessary to let the steaks rest?
Yes. Letting steaks rest for about 5 minutes after cooking is crucial. Resting allows juices to redistribute, resulting in a tender and juicy bite instead of a dry, tough steak.
How do I store leftovers?
Keep leftover steak and salad separate, storing in airtight containers in the refrigerator for up to 3 days. Gently reheat steak slices on low heat to avoid overcooking, and refresh the salad with a splash of olive oil or lemon juice before serving.
What can I serve with garlic butter steak besides spinach salad?
Try classic mashed potatoes, roasted potatoes, seasoned rice, grilled asparagus, or even creamed corn for a slightly indulgent meal. Crusty bread is always a hit when there’s extra garlic butter on the table.
Expert Cooking Tips
- Bring steaks to room temperature before grilling for even cooking.
- Dry the surface of the meat well before seasoning and searing for the best crust.
- Don’t overcrowd the grill or skillet—cook in batches if needed.
- Use fresh herbs for the most vibrant compound butter flavor.
- If using thicker steaks, consider finishing them in the oven after a quick sear.
- Use a digital thermometer for reliable doneness results.
Make It Your Own
Feel free to make this dish your signature recipe. Swap out the steak cuts, experiment with different herbs in the butter, try other greens in the salad, or mix up the salad dressing according to your family’s taste. The core technique—using flavored butter, searing the steak just right, and pairing it with a hearty salad—remains endlessly adaptable.
For a flavor twist, try adding crumbled blue cheese on top of the spinach salad, finish with a splash of aged balsamic vinegar, or serve with roasted garlic cloves alongside the steak.
Nutritional Insights
- This meal is rich in protein, iron, and B vitamins from the steak and spinach.
- Spinach provides valuable phytonutrients and antioxidants, while mushrooms and shallots bring fiber and micronutrients.
- The garlic butter, bacon, and olive oil provide healthy fats and satisfying flavor; enjoy in moderation for a balanced meal.
Garlic Butter Steak vs. Classic Steak Recipes
| Type | Flavor Profile | Cooking Method | Best Occasion |
|---|---|---|---|
| Garlic Butter Steak (This Recipe) | Aromatic, herby, rich | Grilled or skillet, with compound butter | Special dinners, holidays, impressing guests |
| Classic Pan-Seared Steak | Beef-forward, pure, simple seasoning | High-heat skillet, possibly finished with plain butter | Everyday meals, steak purists |
| Steak Bites | Intensely seared, quick-cooking, saucy options | Fast skillet sear, often finished in butter | Appetizers, parties, weeknight meals |
| Beef Tenderloin with Garlic Butter | Elegant, fork-tender, delicate flavor | Oven-roasted or grilled whole | Celebrations, large gatherings |
Final Thoughts
This garlic butter steak with warm spinach salad will quickly become a staple in your dinner rotation. Simple techniques, robust flavors, and adaptable components make it a dish suited to both seasoned home cooks and enthusiastic beginners. Pair with great company and enjoy the satisfaction of a meal that’s cowboy-approved and crowd-pleasing every time.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a40118597/garlic-butter-steak-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10531/steak-bites/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63092098/garlic-butter-beef-tenderloin-recipe/
- https://www.youtube.com/watch?v=uZwGiHLj23E
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