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Peppered Ribeye with Garlic Spinach-Mushroom Cream Recipe

Peppered Ribeye with Garlic Spinach-Mushroom Cream recipe


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.


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


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.
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.
Transfer the steaks to a plate and cover with foil to keep them warm.
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.
Add the minced garlic to the mushrooms and cook for another minute until fragrant.
While the mushrooms are cooking, place the spinach in a colander and rinse under warm water to defrost. Squeeze out the excess water.
Add the defrosted spinach to the skillet with the mushrooms and garlic. Cook for 2 minutes.
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.
Slice the steaks against the grain and serve with the creamy garlic spinach-mushroom sauce on top.

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