Credit: Photography by Joseph De Leo

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Ingredient Checklist


Instructions Checklist
  • Preheat a large cast-iron skillet over medium-high to high. Bring the steaks to room temperature. Pat dry and season on both sides with kosher salt and black pepper.

  • Place the spinach in a clean kitchen towel (not terrycloth), gather the edges together and twist to wring dry. Using your fingertips, loosen, fluff and break up the spinach.

  • While the meat comes to room temperature and the cast-iron skillet heats up, in a separate skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the garlic and swirl the pan until fragrant, 30 to 60 seconds. Add the spinach; season. Stir in the cream; season with nutmeg, if using. Bring to a bubble, reduce the heat to medium, and simmer at a low boil until thickened, about 10 minutes. Stir in the cheese.

  • When the cast-iron skillet is very hot, add 1 tbsp. oil, one turn of the pan. Add the steaks and cook, turning occasionally, 8 minutes. Transfer to a plate and let rest. Add the remaining 1 tbsp. oil, one turn of the pan, to the skillet. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot, season, then add the sherry. Cook, stirring and scraping up the browned bits, until reduced a bit, 2 to 3 minutes. Swirl in the butter and toss in the parsley.

  • Pour the mushrooms with the juices over the steaks and serve with the creamed spinach. Top the spinach with the crispy onions.