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:

Quickview
167k Calories
9g Protein
9g Total Fat
14g Carbs
34% Health Score
Limit These
Calories
167k
8%

Fat
9g
15%

  Saturated Fat
4g
28%

Carbohydrates
14g
5%

  Sugar
5g
6%

Cholesterol
18mg
6%

Sodium
330mg
14%

Get Enough Of These
Protein
9g
19%

Vitamin K
562µg
535%

Vitamin A
17132IU
343%

Folate
230µg
58%

Manganese
1mg
54%

Vitamin B2
0.68mg
40%

Vitamin E
4mg
31%

Magnesium
121mg
30%

Calcium
266mg
27%

Selenium
17µg
25%

Potassium
801mg
23%

Fiber
5g
20%

Copper
0.41mg
20%

Iron
3mg
19%

Phosphorus
186mg
19%

Vitamin B6
0.36mg
18%

Vitamin B3
3mg
16%

Vitamin B1
0.23mg
15%

Vitamin C
12mg
15%

Vitamin B5
1mg
12%

Zinc
1mg
10%

Vitamin D
0.93µg
6%

Vitamin B12
0.32µg
5%

covered percent of daily need
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