Description
Fresh Peppercorn-Crusted Steak with Creamed Spinach is a culinary delight that brings together a perfectly seared ribeye steak topped with a zesty peppercorn crust, paired with rich, creamy spinach. This dish transforms any meal into a festive occasion and creates unforgettable moments around the table. Experience a harmonious blend of flavors that will leave you and your guests eager for more.
Ingredients
Scale
- 1 lb boneless ribeye steak
- 2 tbsp fresh black peppercorns, crushed
- 1 tsp kosher salt
- 1/2 cup heavy cream
- 4 cups fresh baby spinach
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Season the ribeye steak generously with salt and coat both sides with crushed peppercorns.
- Heat oil in a large skillet over medium-high heat. Sear the steak for about three minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 6-8 minutes or until it reaches an internal temperature of 130°F (54°C) for medium-rare.
- Meanwhile, melt butter in another pan over medium heat, add garlic, and sauté until fragrant. Stir in spinach until wilted, then gradually add heavy cream and Parmesan; cook until thickened.
- Let the steak rest for five minutes before slicing and serve alongside the creamed spinach.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 620
- Sugar: 2g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 140mg