Ingredients (2 servings):
• 2 ribeye steaks (scored on the fat cap)
• Salt, pepper
• 1 tbsp high-smoke point oil
• 1 tbsp butter
• 1–2 cloves garlic (crushed)
• 1 sprig rosemary

Spinach velouté:
• 150 g fresh baby spinach
• 1 clove garlic
• 1 tbsp butter
• 1 tbsp flour
• 1.2 dl stock
• 0.5 dl cream
• Salt, pepper, nutmeg

Internal temperatures:
• Rare: 48–50 °C
• Medium rare: 53–54 °C
• Medium: 57–58 °C
• Medium well: 60–63 °C
• Well done: 68–70 °C

Preparation:
Score the ribeye's fat cap, salt, and pepper. Pre-sear on the fatty side in a smoking hot pan, then develop a deep crust on both flat sides. Baste with butter, garlic, and rosemary; remove when the desired internal temperature is reached, and rest for 8–10 minutes.
For the velouté, sauté garlic in butter, add flour, then whisk in stock. Thicken, add spinach and cream, season with salt, pepper, and nutmeg, then blend until smooth.
Serve the sliced ribeye alongside the velvety, green spinach velouté.

💡 Pro tip :

Always score the ribeye's fat cap 0.5 cm deep, so the fat renders evenly and acts as a natural cooking medium. Before frying, sear solely on the fatty side for 2–3 minutes until crispy — this not only provides a flavor bomb but also forms a heat-stable crust that protects the meat from overcooking. The final texture of the velouté comes from a little straining + emulsification: this makes it restaurant-quality, silky, and homogeneous.