Steak House Creamed Spinach Recipes

STEAKHOUSE STYLE CREAMED SPINACH

Steps:

• Place the spinach in a colander and rinse with cold water (even if it's bagged and says it's pre-washed); allow to drain slightly.
• Meanwhile, set a large skillet over medium-high heat and add the wet spinach to it. Season with salt and cover with a lid. Stir occasionally and cook until wilted 2-3 minutes (you can also steam in a microwave, if desired).
• Transfer steamed spinach into a colander set in a sink and allow it to sit until it's cool to the touch. Then, grab handfuls of spinach and squeeze as much water as you can from it (as if you were packing a snowball). Transfer balls of spinach to a cutting board and roughly chop.
• Melt butter over medium heat in the same large skillet, then add minced garlic and saute until lightly golden, 1-2 minutes. Add the Xanthan gum or flour and stir until pale and smooth, about a minute. Whisk in half & half and cream in a steady stream, reduce heat to low, and cook until the sauce is smooth and slightly reduced, about 2 minutes.
• Add the spinach back to the pan. Toss to combine with the cream sauce, add the pinch of red pepper flakes (if using) and dust with a grating of fresh nutmeg. Add grated cheese and stir to incorporate. Taste for seasoning, adding more salt and pepper if desired. Serve immediately.

STEAKHOUSE CREAMED SPINACH

Steps:

• Heat olive oil in a saucepan or large skillet set over medium-high heat.
• Add spinach to the heated oil and cook for 2 minutes, or until wilted, stirring frequently.I suggest cooking the spinach in 3 batches so it fits comfortably in the skillet, and cooks evenly. Use about a teaspoon of oil with each batch.
• Remove from heat and transfer spinach to a cutting board; once it is cool enough to handle, chop up the spinach. Set aside.
• Wipe down the saucepan.
• Set saucepan over medium heat.
• Add butter to the pan and melt it. Swirl around from time to time to melt nicely and prevent from browning.
• To the melted butter add the onion and cook for 2 minutes, or until just softened.
• Sprinkle flour over the onions; cook and whisk for 2 more minutes, or until lightly browned.
• Add the milk in a slow stream while whisking; whisk until completely combined and the mixture begins to boil and slightly thicken.
• Whisk in salt, pepper, paprika, and nutmeg.
• Reduce heat to low and continue to cook for 5 minutes, whisking frequently.
• Add the chopped spinach; stir to combine and continue to cook for 5 more minutes, stirring frequently, folding in the spinach as you stir. You want to mix and stir to completely combine the spinach with the sauce.
• Remove from heat.
• Taste for salt and pepper, and adjust accordingly.
• Serve.

STEAKHOUSE CREAMED SPINACH

Steps:

• Season a large pot of water with the 2 teaspoons of salt and bring to a boil. Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander. Rinse with cold water until cool and squeeze the water from spinach. Chop the spinach into a 3/4 inch width.
• In a large skillet over medium heat melt the butter with the garlic and onions. Cook for 8-10 minutes or until the onions are translucent.
• Season with the salt, black pepper and add the flour. Mix over low heat and cook for 2-3 minutes.
• Add the half an half and cook until boiling. Add in the cream cheese, stirring to melt and incorporate, about 6-8 minutes or until the mixture has thickened.
• Add in the spinach, Parmesan cheese and nutmeg. Stir to combine, serve hot.

MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE

Steps:

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into a 3/4 inch width.
• In a large skillet melt the butter with the garlic and onions.
• Cook on medium low for 8-10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper and nutmeg.
• Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
• Add the half an half and cook until boiling.
• Add in the mozarella cheese and cream cheese
• Cook for 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.

RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
• Add flour and stir until light golden, about 7 minutes.
• Stir in onion, bay leaf and clove.
• Gradually whisk in milk.
• Whisk until mixture boils and thickens, about 10 minutes.
• Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
• Remove bay leaf and whole clove.
• Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
• Drain.
• Transfer spinach to bowl filled with ice water to cool.
• Drain well.
• Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
• Transfer spinach to processor and finely chop.
• Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
• Stir in remaining 2 tablespoons of butter.
• Season to taste with salt and pepper and serve.

STEAKHOUSE RIB EYES WITH CREAMED SPINACH

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees F. Place a rack over a rimmed baking sheet. Set aside. Pat the steaks dry with paper towels and season on both sides with salt and pepper.
• Heat the oil in a large skillet over medium-high heat just until smoking. Place the steaks in the skillet and cook to sear, about 3 minutes. Flip to sear the other side, about 3 minutes. Transfer the steaks to the prepared rack and roast in the middle of the oven until the steaks are medium rare (an instant-read thermometer inserted into the center of the steaks will register 125 degrees F), about 12 minutes.
• Meanwhile, once you have transferred the steaks to the oven, immediately add the mushrooms to the skillet and season with salt and pepper. Reduce the heat to medium low and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add parsley and toss to combine. Taste and adjust the seasoning with salt and pepper. Keep warm.
• Transfer the steaks to a warmed serving platter, tent with foil, and let rest for 10 minutes. Remove any fat on the edges and cut the steaks into 1/2-inch-thick slices. Serve topped with mushrooms and with the spinach on the side.
• Melt the butter over medium-low heat in a medium saucepan. Add the shallot and cook until translucent, 2 to 3 minutes.
• Increase the heat to medium. Whisk in the flour and cook until foaming but not browned, about 1 minute. Whisk in the milk. Add the cayenne and nutmeg and season with salt and pepper. Bring to a boil; continue cooking, stirring constantly, until the sauce thickens, about 2 minutes.
• Add the spinach and stir to combine. Cook until heated through, 3 to 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately.

STEAKHOUSE CREAMED SPINACH

Steps:

• Fill a large pot with enough salted water to cover the spinach and bring it to a boil. Add the spinach to your boiling water and cook until beginning to wilt, about 1 minute. Drain immediately into a colander and rinse with cold water until the spinach is cool to the touch. Set aside.
• Bring a large skillet or non-stick frying pan to medium-low heat with the butter. Once the butter melts, add the onion and garlic and saute until softened and the onion is translucent and fragrant or about 8-10 minutes.
• Add the seasoning (salt, ground black pepper, and ground nutmeg) and stir into the sauteed onion and garlic, then add the all-purpose flour and stir it in as well. Cook the flour paste for 2-3 minutes to cook off the flour taste, then slowly whisk in the half & half and bring it to a boil.
• Reduce heat to low and stir in the mozzarella cheese and cream cheese. Stir until all of the cheese is melted, smooth, and thickened, about 5 minutes.
• Squeeze handfuls of the drained and rinsed spinach until you've squeezed as much excess liquid out as possible. Transfer to a cutting board then roughly chop all the spinach to strips that are roughly 1/2 inch to 3/4 inch in width.
• Add the Parmesan cheese and chopped spinach to the cream sauce, stir to break up the spinach and melt the Parmesan. Once the spinach is heated to your satisfaction remove from heat and serve immediately.

PEPPERCORN-CRUSTED STEAK WITH PIMIENTO CREAMED SPINACH

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds.
• Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.
• Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere.
• Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare.
• Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach.