Steak House Creamed Spinach Recipes

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RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH

Love their steaks, and I love their version of this classic side dish to a thick, juicy steak. Sometimes I cheat and use 2 10 ounce packages of frozen, chopped spinach which I thaw and drain.

Provided by yooper

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7



Ruth's Chris Steak House Creamed Spinach image

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.

6 tablespoons butter
1/4 cup all-purpose flour
1/4 cup chopped onion
1 bay leaf
1 whole clove
2 cups whole milk
2 (10 ounce) bags ready-to-use fresh spinach

STEAKHOUSE RIB EYES WITH CREAMED SPINACH

Provided by Virginia Willis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15



Steakhouse Rib Eyes with Creamed Spinach image

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.

2 bone-in rib eye steaks, each about 1 1/2 inches thick
Coarse kosher salt and freshly ground black pepper
Coarse kosher salt and freshly ground black pepper
2 teaspoons pure olive oil
8 ounces mushrooms, such as cremini or white button, sliced
2 tablespoons chopped fresh flat-leaf parsley
Classic Creamed Spinach, recipe follows
2 tablespoons unsalted butter
1 shallot, very finely chopped
2 tablespoons all-purpose flour
1 cup 2-percent or whole milk
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon freshly grated nutmeg
Coarse kosher salt and freshly ground black pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained

CREAMED SPINACH STEAK-HOUSE STYLE

Found this recipe in local newspaper featuring steakhouse style cooking. Delicious, fast & easy. Try it!

Provided by HopeK

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Creamed Spinach Steak-House Style image

Steps:

  • Melt butter and add flour.
  • Cook until mixture becomes light tan (about 5 minutes) stirring constantly.
  • Add the half& half.
  • Bring to a low boil and cook, stirring constantly until the sauce thickens.
  • Season sauce w/salt& pepper.
  • Add spinach to the sauce and cook abt. 5 more minutes to blend flavors.
  • Serve hot.

1 lb frozen chopped spinach, thawed, if frozen, excess moisture squeezed out
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons butter
1 cup half-and-half
salt
white pepper, to taste

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