What an amazing meal! And to think we’ve spent hundreds of dollars to eat and drink this well out at a restauraunt! It was cheaper, way more fun, more comfortable and with much better music than a dinner at morton’s or ruths chris. And SOOO good!!! I can’t begin to describe the rich creamyness of the spinach. I had no idea we could sadomize a vegetable to taste so sinful! (amazing what a ton of saturated fat can do to a seemingly harmless leafy green) but it wasn’t just the veggie (obviously) because the steak was awesome too! Mine was a little too done (as always) and I think I’d just sear it after it came to room temp and not put it in the oven at all to be sure it was rare enough. But all in all a perfect meal. Truly decedant. And made with love…
Pan-seared steak
from martha's ef apr 07
ingredients
1T vegetable oil
1 boneless rib-eye or New York strip steak, 1 1/2 to 2 lbs and 2 1/2 in think, room temp
1T vegetable oil
1 boneless rib-eye or New York strip steak, 1 1/2 to 2 lbs and 2 1/2 in think, room temp
tom said i actually bought the wrong cut of the steak because it was too thin or something. i have no idea what i did wrong but it didn't effect the taste!
Coarse and cracked pepper
Coarse and cracked pepper
Preheat oven to 400F. heat oil in a large cast iron or other ovenproof skillet (not a nonstick) over medium high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1t coarse salt and 1t cracked pepper.
Cook steak in skillet over medium high heat until dark crust has formed 5-7 min, per side. holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet
Transfer skillet to over, roast until an instant read thermometer inserted in the thickest part of steak registers desired doneness, 5-15 min. Transfer to plate; spread with tasty butter. Cover loosely with aluminum foil and let rest 5- 10 min. Slice across the grain serve with remaining steak butter. Cover and refrigerate any leftovers for up to 2 days.
Steak Butter Recipe
2T prepared white horseradish (squeezed of excess liquid)
1T Dijon mustard
4T room temp butter
Salt and Pepper
In a small bowl, mix the above ingredients and season with salt and pepper. Refrigerate to stiffen butter.
Cook steak in skillet over medium high heat until dark crust has formed 5-7 min, per side. holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet
Transfer skillet to over, roast until an instant read thermometer inserted in the thickest part of steak registers desired doneness, 5-15 min. Transfer to plate; spread with tasty butter. Cover loosely with aluminum foil and let rest 5- 10 min. Slice across the grain serve with remaining steak butter. Cover and refrigerate any leftovers for up to 2 days.
Steak Butter Recipe
2T prepared white horseradish (squeezed of excess liquid)
1T Dijon mustard
4T room temp butter
Salt and Pepper
In a small bowl, mix the above ingredients and season with salt and pepper. Refrigerate to stiffen butter.
there were other recipes for different kinds of steak butter in the magazine but this was the one we thought sounded the best and it was an outstanding complement
Easy Creamed spinach
Coarse salt and ground pepper
3-4 bunches of flat leaf spinach trimmed and cleaned
2T butter
½ med onion, minced
4 garlic cloves, minced
4oz bar cream cheese, cut into pieces
½ cup milk
Pinch ground nutmeg
Easy Creamed spinach
Coarse salt and ground pepper
3-4 bunches of flat leaf spinach trimmed and cleaned
2T butter
½ med onion, minced
4 garlic cloves, minced
4oz bar cream cheese, cut into pieces
½ cup milk
Pinch ground nutmeg
Bring a large pot of salted water to a boil. Add spinach. and cook just until wilted, about 1 min. drain in a colander rinse with cold water until cool squeeze spinaches to remove as much liquid as possible; coarsely chop and set aside
In a large saucepan, heat butter over medium, add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3-5 min.
Add cream cheese and milk; cook, stiffing until cream cheese is melted and smooth. Stir in spinach. simmer over medium heat until mixture thickens, 8-10 min, add nutmeg; season with salt and pepper
In a large saucepan, heat butter over medium, add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3-5 min.
Add cream cheese and milk; cook, stiffing until cream cheese is melted and smooth. Stir in spinach. simmer over medium heat until mixture thickens, 8-10 min, add nutmeg; season with salt and pepper
so this was our totally-terrible-for-us-but-we-really-deserve-it dinner.
good enough to cause a food coma!
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