Epic Ribeye

We have the meats! Or in this case, a delicious thick cut ribeye that is perfect for your next steak night.


  • 1 thick cut ribeye, about two inches thick
  • 2 springs of fresh thyme, or 1 teaspoon dried
  • 4 cloves of garlic
  • 1 can of white beans
  • 1 shallot, diced
  • 2 cups of spinach
  • 1 tablespoon red wine vinegar
  • 1-2 teaspoons of salt
  • 1/2 teaspoon pepper


  • Place a large non-stick pan or cast iron pan over medium high heat. Season both sides of the steak with salt and pepper. Once the pan is hot add the steak and leave it alone for about 5 minutes, then flip it and sear it for another 5 minutes. This will give you a medium rare to medium temp on your steak. For a more done steak cook it an extra 2-3 minutes per side.
  • While the steak is cooking pick the thyme off the steams, peel and chop the garlic and shallots.
  • In the same pan when the steak is done add the garlic and shallots and saute for 2-3 minutes then add the thyme and beans. Don’t drain the beans as their liquid will make a sauce for this dish. Add the vinegar and stir, add the spinach and mix everything well. Taste and season with salt and pepper as needed.
  • Slice the steak and place on top on the beans and spinach to present.