Pan-Seared Ribeye Steak with Quick Creamed Spinach

Name: Pan-Seared Ribeye Steak with Quick Creamed Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 5 Tbsps butter, divided; 59 milliliters vegetable or canola oil; 2 servings Coarse sea salt; 1 Tbsp all-purpose flour; 118 milliliters heavy cream; 2 servings Kosher salt and freshly ground black pepper; 1 pinch Pinch grated nutmeg; 680 grams large ribeye steak, approximately 1 1/2-inches thick; 340 grams spinach, washed and rinsed, cut into thin strips; 6 sprigs thyme or rosemary (optional)

Pan-Seared Ribeye Steak with Quick Creamed Spinach might be just the main course you are searching for. This recipe serves 2. This recipe covers 60% of your daily requirements of vitamins and minerals. One portion of this dish contains around 75g of protein, 127g of fat, and a total of 1470 calories. It will be a hit at your valentin day event. Head to the store and pick up thyme, flour, nutmeg, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Season ribeye well with salt and pepper.

Ingredients you will need

Salt And Pepper

Ribeye Steak

Heat oil in a 12-inch heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping every 30 seconds or so with a pair of tongs, until a pale golden brown crust starts to develop, about 4 minutes total.

Ingredients you will need

Crust

Steak

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Add two tablespoons of butter to skillet. Continue flipping steak every 30 seconds, while using a spoon to baste the steak with foaming butter. (See here for a step-by-step slideshow of the process. If butter starts to smoke excessively, reduce heat to medium. Continue process until a meat thermometer inserted in the thickest part registers 125°F (for medium rare), 8 to 10 minutes total.

Ingredients you will need

Butter

Steak

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Remove steak and set aside on a large plate to rest for 10 minutes.

Ingredients you will need

Steak

Meanwhile, melt one tablespoon butter in a small saucepan over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add flour and stir with a whisk until there are no lumps. Reduce heat to medium low, and cook until the roux becomes blonde and smells toasty, 2 to 3 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Pour in heavy cream and whisk continuously to avoid lumps. Season with 1/8 teaspoon salt and a pinch of grated nutmeg, and simmer gently until thick and creamy.

Ingredients you will need

Heavy Cream

Nutmeg

Salt

Equipment you will use

Whisk

Melt remaining tablespoon of butter in a medium-sized skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the spinach and stir with a pair of tongs until leaves have just wilted, but still have some integrity. Turn off heat.

Ingredients you will need

Spinach

Equipment you will use

Tongs

Pour half of the cream sauce in the skillet and stir well.

Ingredients you will need

Cream Sauce

Equipment you will use

Frying Pan

Add more if necessary to help bind the spinach together. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Spinach

Slice the steak into 1/2-inch thick slices (if desired), sprinkle with coarse sea salt, and serve with spinach on the side.

Ingredients you will need

Coarse Sea Salt

Spinach

Steak

Equipment

Ingredients

Servings:

5Tbsps

butter, divided 59milliliters

vegetable or canola oil 2servings

Coarse sea salt 1Tbsp

all-purpose flour 118milliliters

heavy cream 2servings

Kosher salt and freshly ground black pepper 1pinch

Pinch grated nutmeg 680grams

large ribeye steak, approximately 1 1/2-inches thick 340grams

spinach, washed and rinsed, cut into thin strips 6sprigs

thyme or rosemary (optional)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Director's Merlot. It has 5 out of 5 stars and a bottle costs about 21 dollars.