Pan-Roasted Steak With Creamed Kale


Steak and kale pair well with cannellini beans and fresh chives.

Pan-Roasted Steak with Creamed Kale Recipe
Photo: Christopher Testani
Hands On Time:
25 mins
Additional Time:
35 mins
Total Time:
1 hrs
4 serves

This creamed kale and steak recipe is the decadent recipe option if you're craving red meat with a side of greens. Nutritious kale soaks up garlic-flavored olive oil and cooks down with the help of some heavy cream. The side is finished off with canned cannellini beans for even more protein.

For the main dish, strip steaks are seared over high heat on the stove and finished off in the oven. If you're new to cooking steak, avoid the temptation to move it around as it sears. Restaurant-quality pan-seared steak starts with a single flip and minimal movement. A light hand produces the best and most consistent results.


  • 2 strip steaks (1 inch thick; about 2 pounds total)

  • Kosher salt and black pepper

  • ¼ cup olive oil

  • 4 cloves garlic, sliced

  • 2 bunches curly kale, stems discarded and leaves torn

  • ½ cup heavy cream

  • 1 15-ounce can cannellini beans, rinsed

  • Chopped fresh chives, for serving


  1. Heat oven to 425° F. Heat a large ovenproof skillet over high heat. Season the steak with 1/2 teaspoon each salt and pepper.

  2. Add 2 tablespoons of the oil to the skillet and heat for 10 seconds. Add the steaks and cook until brown, 3 to 4 minutes per side.

  3. Transfer to oven and cook until an instant-read thermometer inserted into the center of the thickest steak registers 130° F, 4 to 6 minutes more. Transfer to a plate. Let rest for 5 minutes, then thinly slice against the grain.

  4. Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes.

  5. Add as much kale as will fit, along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing and adding more kale as there is room, until the kale is completely wilted but still bright green, 8 to 10 minutes.

  6. Add the cream and 1/4 cup water. Cook, stirring occasionally, until the kale is tender, 5 to 7 minutes. Add the beans and stir to warm through.

  7. Serve the steak over the creamed kale and beans, sprinkled with the chives.

Nutrition Facts (per serving)

830 Calories
43g Fat
33g Carbs
78g Protein
Nutrition Facts
Calories 830
% Daily Value *
Total Fat 43g 55%
Cholesterol 225mg 75%
Sodium 970mg 42%
Total Carbohydrate 33g 12%
Total Sugars 2g
Protein 78g
Calcium 315mg 24%
Iron 8mg 44%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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