Stashcook: Meal Planner & Recipe Keeper

Peppered Ribeye with Garlic Spinach-Mushroom Cream Recipe

Peppered Ribeye with Garlic Spinach-Mushroom Cream recipe

Stashcook

This is a yummy steak with a creamy sauce. The steak is cooked in a pan and gets a nice crust. The sauce has mushrooms, spinach, and garlic. It's creamy and goes on top of the steak.

Ingredients

4 (6 oz) ribeye steaks
2 tsp coarse ground black pepper
1 tsp sea salt
4 tbsp unsalted butter, divided
1 (10 oz) bag frozen chopped spinach
1 (8 oz) package cremini mushrooms, sliced
3 cloves garlic, minced
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
1/4 tsp nutmeg

Method

1
Take the steaks out of the fridge and let them sit at room temperature for about 15 minutes. Pat them dry and season each steak with salt and black pepper.
2
Heat a skillet over medium-high heat. Add 2 tablespoons of butter and let it melt. Place the steaks in the skillet and cook for about 4-5 minutes on each side for medium-rare. Adjust the time for your preferred doneness.
3
Transfer the steaks to a plate and cover with foil to keep them warm.
4
In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and cook for about 3 minutes until they start to brown.
5
Add the minced garlic to the mushrooms and cook for another minute until fragrant.
6
While the mushrooms are cooking, place the spinach in a colander and rinse under warm water to defrost. Squeeze out the excess water.
7
Add the defrosted spinach to the skillet with the mushrooms and garlic. Cook for 2 minutes.
8
Pour in the heavy whipping cream, add the grated Parmesan cheese and nutmeg, and stir to combine. Cook for another 2-3 minutes until the sauce thickens.
9
Slice the steaks against the grain and serve with the creamy garlic spinach-mushroom sauce on top.

Company

About Us Testimonials FAQs Press Social
hello@stashcook.com

© Copyright 2026 Stashbox Ltd. All rights reserved.