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A perfectly grilled ribeye needs almost nothing else. Add sautéed spinach for color and you've got a low carb dinner with essentially zero carbs.
Take the ribeye steak out of the refrigerator 30 minutes before cooking to let it reach room temperature. Pat dry thoroughly and season both sides generously with sea salt and freshly ground black pepper.
Preheat a grill or a heavy cast iron skillet over high heat until very hot. Lightly oil the grill grate or pan with 1 tbsp of olive oil.
Place the ribeye on the hot surface and sear for 4–5 minutes per side for medium-rare, flipping once only. For extra flavor, sear the fat edge for 30 seconds using tongs.
Remove the steak and let it rest, tented with foil, for at least 5 minutes to allow juices to redistribute.
While the steak rests, add 1 tbsp olive oil to a large skillet over medium heat. Add the minced garlic, sautéing for 10–15 seconds until fragrant. Add the baby spinach and toss quickly. Season lightly with a pinch of salt, and cook just until wilted, about 1–2 minutes.
Slice the ribeye against the grain and serve immediately with the sautéed spinach arranged on the side.
