Ribeye steak with creamy spinach
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 784, total fat 59 G., saturated fats 26 G., proteins 50 G., carbohydrates 19 G., fiber 5 G., cholesterol 181 mg, sodium 1215 mg, sugar 6 G.
Calories 784, total fat 59 G., saturated fats 26 G., proteins 50 G., carbohydrates 19 G., fiber 5 G., cholesterol 181 mg, sodium 1215 mg, sugar 6 G.
Rib eye steak is one of the most popular dishes at steakhouses. This cut of beef has layers of fat that melt away when grilled, making it especially juicy, making it a favorite. Steakhouses often serve rib eye with fried mushrooms and onions and poached creamed spinach. This recipe will help you recreate this restaurant classic at home.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Steaks
- 2 ribeye steaks on the bone, each about 4 cm thick.
- 2 tsp olive oil
- 220 g white or brown champignons
- 2 tbsp chopped fresh parsley
Classic Creamed Spinach
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 tbsp. flour
- 1 cup milk (whole or 2%)
- 1/4 tsp cayenne pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 x 280g packages frozen chopped spinach, thawed and squeezed out
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Recipes with similar ingredients: beef, spinach, champignon mushrooms, milk, nutmeg, ground cayenne pepper
Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Place the rack on a rimmed baking sheet. Set aside. Pat the steaks dry with paper towels and season both sides with salt and black pepper.
- In a large skillet, heat the olive oil over medium-high heat until it begins to smoke. Add the steaks to the skillet and cook until browned, about 3 minutes. Flip and cook on the other side for about 3 minutes. Transfer the steaks to the prepared rack and bake on the middle rack of the oven until medium-rare (125°F on a meat thermometer), about 12 minutes.
- Meanwhile, as soon as you put the steaks in the oven, immediately add the mushrooms to the pan and season with salt and pepper. Reduce the heat to medium and cook the mushrooms, stirring occasionally, for 8-10 minutes. Add the parsley and stir. Taste and season with salt and pepper if needed. Keep the mushrooms warm.
- Transfer the steaks to a warmed serving platter, cover with foil, and let rest for 10 minutes. Trim any fat from the edges and slice the steaks into 0.5 cm thick slices. Serve with mushrooms and spinach.
- Classic Creamed Spinach:
Melt the butter in a medium saucepan over medium heat. Add the shallot and cook until translucent, 2-3 minutes. Increase the heat to medium-high. Add the flour and cook until a smooth paste forms but does not darken, about 1 minute. - Whisk in the milk. Add the cayenne pepper and nutmeg, and season with salt and pepper to taste. Bring to a boil; continue cooking, stirring constantly, until the sauce thickens, about 2 minutes. Add the spinach and stir. Cook until the spinach is heated through, 3 to 5 minutes. Taste and add more salt and black pepper if needed. Serve immediately.
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