December 28, 2020
Even if you’re ringing in 2021 from the comfort of your living room, ensure your celebration still feels special by cooking up a festive feast for two. On this installment of Prep School, Chef Megan Mitchell makes paleo- and keto-friendly Skillet Ribeyes with “Creamed” Spinach & Kale using top-notch ingredients worthy of a holiday spread.
Premium grass-fed First Light Wagyu ribeyes are sourced from cows humanely raised in New Zealand, while The New Primal All-Purpose Seasoning, made with organic ingredients like garlic, rosemary, and basil, brings rich flavor. Just add a bottle of clean wine and your New Year’s Eve at-home supper is complete.
A New Year’s feast—even one you enjoy in your PJs—calls for the best ingredients. Fittingly, the centerpiece of this recipe is First Light’s beautifully marbled, richly flavored Wagyu beef, which is a delicious example of ethical sourcing in action.
First Light’s Wagyu is sourced from cattle raised in New Zealand by a co-op of family farms committed to humane practices. In contrast to cattle at the average factory farm—which are kept in cramped living quarters; are administered antibiotics and synthetic hormones; and subsist on nutritionally inadequate diets of grain, corn, and soy—these cows spend 365 days a year outdoors, roaming open pasture and grazing on fresh grass. It’s important to note that the “grass-fed” label on its own can be misleading, since cows that are transferred to feedlots for the final months of their lives can still technically be considered grass-fed. To ensure you’re getting the really good stuff, look for beef that’s both grass-fed and grass-finished.
The active lifestyle and healthy diet of First Light’s cows result in leaner beef that’s not only delicious, but particularly rich in nutrients. Grass-fed beef has been found to contain up to five times the amount of beneficial omega-3 fatty acids as their factory-farmed counterparts.
Grass-fed beef is leaner than its grain-fed counterparts, so you’ll need to adjust your cook time and temperature accordingly. To ensure your steaks turn out just the way you like them, follow this guide:
These times are based on a 1.5-inch-thick grass-fed steak; note that cooking times will vary depending on thickness, so be sure to keep an eye on your steaks.
Yield: 2 servings
Total Time: 40 minutes
For the greens:
Thrive Market Organic Ghee (unsalted)
1 large garlic clove, grated or finely minced
1 bunch spinach, washed, stems trimmed, and roughly chopped
1 bunch lacinato kale, washed, ribs removed, and cut into 2-inch pieces
Salt and pepper, to taste
13.5-ounce can Thrive Market Organic Coconut Milk, Regular
1 tablespoon Thrive Market Organic Dijon Mustard
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon Thrive Market Organic Cayenne
1/4 cup freshly grated parmesan cheese (omit if you follow a strict paleo diet)
For the steaks:
Thrive Market Organic Ghee, unsalted
2 8-ounce First Light Wagyu ribeyes
The New Primal All-Purpose Seasoning
3-4 sprigs rosemary
2-3 garlic cloves, smashed
Flaked sea salt, such as Maldon
Allow the steaks to come to room temperature and pat dry.
Bring a 10-inch nonstick skillet up to heat over medium. Add 1-2 tablespoons of ghee, followed by the garlic. Cook for 30 seconds or until fragrant, then add the spinach and kale in batches. Sauté until wilted, about 6–8 minutes. Season with salt and pepper, then add the coconut milk, dijon, nutmeg, and cayenne.
Simmer on medium-low until thick and creamy, about 20 minutes, stirring occasionally. Remove from heat and stir in the parmesan, if using. Taste and adjust seasoning.
While the greens simmer, cook the steaks. Liberally season both sides with The New Primal All-Purpose Seasoning and let sit while the pan heats.
Bring a 12-inch cast iron skillet up to heat over medium. Once hot, add 1-2 tablespoons ghee, then add the steaks. Let cook, undisturbed, for 3-4 minutes for medium rare, then flip. Refer to the instructions above for tips on how to cook to desired doneness.
Remove the steaks and let rest a few minutes before slicing. Turn the heat to low and add 1 tablespoon ghee, rosemary, and garlic. Sauté until the garlic is golden and the rosemary is crispy.
Sprinkle the steaks with freshly cracked black pepper and flaked sea salt, then top with the garlic and rosemary sauce. Serve alongside the creamed greens.
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