Impress your love with a restaurant style steak dinner with creamed spinach for a classy at-home date night!
This recipe is almost not even mine. My dear husband actually likes to do the steak part, and so it was not very much work for me at all! Bonus: it’s so fast, yet still fancy!
We learned about how restaurants cook steaks about four years ago. The secret is to give the outside a good sear and then finish the middle in the oven. It’s done in less than five minutes, depending on how you like your steak. We eat them pretty red at home, and they’re sooo good that way! Red meat isn’t meant to be brown. ? Since then, we’ve made them countless times. In college, Justin charged all his friends $10 and fed 12 people steaks one Saturday for lunch!
Steaks are usually a celebratory food in our home. We actually had a morning wedding and planned to cook dinner together for our first act as a married couple that night…we made these steaks. The ones in the photo were to celebrate the start of another semester at Justin’s school, and usher in the new year!
This is also nearly a one-pan dinner! You might also want to include another side, like potatoes (or wine!). All you need to do is prep the butter a little bit beforehand, and date night dinner’s ready to go in less than 20 minutes.
#enJOY and impress your date with this great and fast recipe! Let me know if you’ve ever made restaurant-style steak at home.
Date Night: Restaurant-Style Steak Dinner with Creamed Spinach
- 2 rib eye steaks about 1 inch thick
- Kosher salt
- black pepper
- 1 T. safflower oil
- Compound Butter:
- 5 T. butter
- 2 cloves garlic
- 2 T. curly parsley
- 1/8 t. dried rosemary
- 1 T. sage
- 1 clove garlic
- 1/2 C. milk
- 2 T. flour
- 1 C. sliced mushrooms
- 3-4 C. packed baby spinach
- Preheat oven to 425 degrees Fahrenheit.
- Soften butter and combine minced garlic, chopped curly parsley, sage and rosemary. When combined, roll in plastic wrap to make a small log and refrigerate.
- Heavily salt and pepper each side of both steaks.
- Heat cast iron pan to medium high heat and add in 1 T. high-heat oil.
- One steak at a time, sear first side for 2.5 minutes.
- Flip steak and sear for 1 minute.
- Top steak with a pat of compound butter.
- Place entire pan into the oven for 2-5 minutes, until center is done to desired wellness. (2 for rare-medium rare)
- Remove and baste steak with melted butter runoff before removing and placing on a plate to rest.
- Prepare the other steak according to the same directions.
- When both steaks are cooked, return the pan to the stovetop on low. Saute clove of garlic and mushrooms until starting the cook.
- Add spinach on top of the mixture and let it wilt down, tossing occasionally.
- Sprinkle flour in the pan, and then stir in milk. When sauce thickens, remove and serve.