Module 12 · Quick Dinners
Seared Steak with Maitake, Tamari Butter & Wilted Spinach
Seared Steak with Maitake, Tamari Butter & Wilted Spinach is a keto dinner with 7.2 g net carbs, 52 g protein and 34 g fat per serving (543 kcal). It serves 2 and takes 25 minutes in total.
A properly seared steak, frilly maitake mushrooms roasted in brown butter and a two-ingredient tamari glaze: steakhouse depth in 25 minutes.
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Allergens in this Ketogeni recipe: cereals containing gluten, milk, soybeans, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 2 servings · Active time: 20 min · Total time: 25 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 7.2 g |
| Protein | 52 g |
| Fat | 34 g |
| Energy | 543 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 2 piece organic sirloin or rib-eye steaks, about 220 g each, 2–3 cm thick
- 1 tsp flaky sea salt and black pepper
- 1 tbsp ghee or beef tallow
- 200 g organic maitake (hen of the woods) or oyster mushrooms, torn
- 30 g organic butter
- 1 tbsp tamari
- 1 tbsp sake or dry sherry (optional)
- 1 piece organic garlic clove, sliced
- 200 g organic baby spinach
- 1 tbsp organic chives, snipped
Step-by-step method
- Take the steaks out of the fridge 20 minutes ahead, pat completely dry and season well.
- Heat the ghee in a heavy pan until it just smokes. Sear the steaks 2–3 minutes per side for medium-rare (52–54 °C inside), turning every minute for an even crust. Rest on a board.
- In the same pan over medium-high heat, add the maitake in one layer. Leave undisturbed for 3 minutes until browned, then turn.
- Add the butter and garlic; when it foams nut-brown, add the tamari and sake and toss until the mushrooms are glazed.
- Lift out the mushrooms, add the spinach to the pan juices and wilt for 30 seconds.
- Slice the steak against the grain, pile on the spinach, spoon over the mushrooms and pan butter, and finish with chives.
Chef’s tips
- A dry steak and a very hot pan give the crust; a wet steak only steams.
- Rest the meat for at least 5 minutes so the juices stay inside.
Variations
- Use chanterelles in late summer.
- Add a slice of garlic-herb compound butter (Module 2) on top.
Storage
Cooked steak keeps 2 days; slice cold over salad.
Questions and answers
How many net carbs are in Seared Steak with Maitake, Tamari Butter & Wilted Spinach?
One serving has 7.2 g net carbohydrates, 52 g protein and 34 g fat (543 kcal). The recipe makes 2 servings. These figures are estimates; your own ingredients may differ.
Can I make Seared Steak with Maitake, Tamari Butter & Wilted Spinach ahead, store or freeze it?
Cooked steak keeps 2 days; slice cold over salad.
Which allergens are in Seared Steak with Maitake, Tamari Butter & Wilted Spinach?
It contains cereals containing gluten, milk, soy and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Can I vary Seared Steak with Maitake, Tamari Butter & Wilted Spinach?
Yes. Use chanterelles in late summer. Add a slice of garlic-herb compound butter (Module 2) on top.