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Pan-Seared Ribeye Bake with Cauliflower Rice
A pan-seared keto ribeye steak bake with spinach, avocado and cauliflower, finished with olive oil, heavy cream and cheddar cheese, served over cauliflower rice.
Ingredients
Instructions
Season the ribeye steak and saute it over medium-high heat until well browned, about 9 minutes.
Add the spinach and cauliflower, cooking until softened, about 8 minutes.
Stir in the olive oil, heavy cream and cheddar cheese for 4 minutes.
Prepare the cauliflower rice separately, steaming or sauteing until tender.
Let the steak simmer for about 5 minutes so the sauce thickens.
Fold in the avocado just before serving.
Serve hot over the cauliflower rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
