Steakhouse Rib Eyes with Creamed Spinach
Steakhouse Rib Eyes with Creamed Spinach takes about 35 minutes from beginning to end. One serving contains 167 calories, 10g of protein, and 9g of fat. For $1.62 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have fresh flat-leaf parsley, cayenne pepper, rib-eye steaks, and a few other ingredients on hand, you can make it. This recipe is liked by 51 foodies and cooks. It works well as a side dish. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is amazing. Morton's Steakhouse Creamed Spinach, Steakhouse Creamed Spinach with Crispy Shallots, and Steakhouse Classics” Sandwich with Creamed Spinach, Sliced Filet Mignon, and Mixed Mushrooms are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup 2-percent or whole milk
1/4 teaspoon cayenne pepper, or to taste
Coarse kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons chopped fresh flat-leaf parsley
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
1/4 teaspoon freshly grated nutmeg
2 teaspoons pure olive oil
2 bone-in rib eye steaks, each about 1 1/2 inches thick
1 shallot, very finely chopped
2 tablespoons unsalted butter
8 ounces mushrooms, such as cremini or white button, sliced
Equipment:
oven
baking sheet
paper towels
frying pan
kitchen thermometer
aluminum foil
sauce pan
whisk
Cooking instruction summary:
Adjust oven rack to middle position and heat oven to 350 degrees F. Place a rack over a rimmed baking sheet. Set aside. Pat the steaks dry with paper towels and season on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat just until smoking. Place the steaks in the skillet and cook to sear, about 3 minutes. Flip to sear the other side, about 3 minutes. Transfer the steaks to the prepared rack and roast in the middle of the oven until the steaks are medium rare (an instant-read thermometer inserted into the center of the steaks will register 125 degrees F), about 12 minutes. Meanwhile, once you have transferred the steaks to the oven, immediately add the mushrooms to the skillet and season with salt and pepper. Reduce the heat to medium low and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add parsley and toss to combine. Taste and adjust the seasoning with salt and pepper. Keep warm. Transfer the steaks to a warmed serving platter, tent with foil, and let rest for 10 minutes. Remove any fat on the edges and cut the steaks into 1/2-inch-thick slices. Serve topped with mushrooms and with the spinach on the side. Melt the butter over medium-low heat in a medium saucepan. Add the shallot and cook until translucent, 2 to 3 minutes. Increase the heat to medium. Whisk in the flour and cook until foaming but not browned, about 1 minute. Whisk in the milk. Add the cayenne and nutmeg and season with salt and pepper. Bring to a boil; continue cooking, stirring constantly, until the sauce thickens, about 2 minutes. Add the spinach and stir to combine. Cook until heated through, 3 to 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately.
Step by step:
1. Adjust oven rack to middle position and heat oven to 350 degrees F.
2. Place a rack over a rimmed baking sheet. Set aside. Pat the steaks dry with paper towels and season on both sides with salt and pepper.
3. Heat the oil in a large skillet over medium-high heat just until smoking.
4. Place the steaks in the skillet and cook to sear, about 3 minutes. Flip to sear the other side, about 3 minutes.
5. Transfer the steaks to the prepared rack and roast in the middle of the oven until the steaks are medium rare (an instant-read thermometer inserted into the center of the steaks will register 125 degrees F), about 12 minutes.
6. Meanwhile, once you have transferred the steaks to the oven, immediately add the mushrooms to the skillet and season with salt and pepper. Reduce the heat to medium low and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
7. Add parsley and toss to combine. Taste and adjust the seasoning with salt and pepper. Keep warm.
8. Transfer the steaks to a warmed serving platter, tent with foil, and let rest for 10 minutes.
9. Remove any fat on the edges and cut the steaks into 1/2-inch-thick slices.
10. Serve topped with mushrooms and with the spinach on the side.
11. Melt the butter over medium-low heat in a medium saucepan.
12. Add the shallot and cook until translucent, 2 to 3 minutes.
13. Increase the heat to medium.
14. Whisk in the flour and cook until foaming but not browned, about 1 minute.
15. Whisk in the milk.
16. Add the cayenne and nutmeg and season with salt and pepper. Bring to a boil; continue cooking, stirring constantly, until the sauce thickens, about 2 minutes.
17. Add the spinach and stir to combine. Cook until heated through, 3 to 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
18. Serve immediately.
Nutrition Information:
covered percent of daily need
