I’m going to let you in on a dirty little secret about steakhouses.
You know how there’s so much pomp and circumstance around these places? The oversized leather-bound menus? The fussy serving ware? The bow-tied servers spot-checking your steak’s doneness with their teeny flashlights?
Well, all these frills are to distract you from one thing: You can make a steak that’s just as good, if not better, in your own home kitchen. In fact, I’ll do you one better. You can make an entire better-than-the-steakhouse dinner, side dishes and all, in one large pan.
READ MORE: This Chicken Dinner Packs 62g of Protein to Fuel Your Training
This recipe for Steak ‘n’ Shrooms with garlic spinach comes from the Men’s Health cookbook A Man, A Pan, A Plan. You sizzle the bone-in rib eye in the pan. Using the browned bits left from searing the steak, you whip up the steak sauce in the pan. Once you pour that luscious sauce into a serving dish, you then brown the mushrooms in the pan and wilt the fresh spinach in chopped garlic.
This all means spending less time in the kitchen before the meal and even less time sweating over the dishes afterwards. If you’re going for maximum efficiency, you could even eat the whole meal directly out of the pan. Just make sure no one’s looking.
Steak ‘n’ Shrooms
Ingredients
- 1 bone-in rib-eye steak approx. 300–350 g
- 30 ml canola oil
- 120 ml red wine
- 30 g butter
- 170 g mixed mushrooms
- 2 garlic cloves minced
- 120 g baby spinach packed
Instructions
- Preheat the pan: Heat a large cast-iron pan over high heat (open a window—things will get smoky). Season the steak generously with salt and pepper. When the pan starts to smoke, add 15 ml of oil and swirl. Sear the steak, flipping every minute, for about 6 minutes total for medium-rare. Transfer to a plate.
- Make the sauce: Remove the pan from heat. Pour in the wine, scraping up browned bits with a wooden spoon. Stir in the butter until melted. Season lightly with salt and pepper, then pour into a small serving dish and set aside.
- Cook the mushrooms: Return the pan to medium-high. Add mushrooms and cook, stirring often, adding more oil if needed, until golden, 5–7 minutes. Spoon over the steak.
- Wilt the spinach: Remove the pan from heat. Add remaining oil, garlic, and spinach. Stir constantly until just wilted, about 1 minute. Serve alongside the steak with the sauce on the side.
Notes
This article by Paul Kita was originally published on Men’s Health US
