Pan-Seared Ribeye with Cabernet-Shallot Reduction and Creamed Spinach

Steps

1. Step 1

   Take the steaks out of the fridge, pat them very dry with paper towels, and season them all over with the kosher salt and pepper. Let them sit at room temperature while you start the spinach.

   30 min, hands-off

   • 2 bone-in ribeye steaks, about 1 1/2 inches thick (1 1/4 lb each)
   • 2 tsp kosher salt
   • 1 tsp coarsely ground black pepper
2. Step 2

   Squeeze the thawed spinach hard in a clean kitchen towel or with your hands until no more water comes out — this is the difference between creamed spinach and soup. Set it aside, pulling it apart so it isn't one tight clump.

   5 min

   • 20 oz frozen chopped spinach
3. Step 3

   In a medium saucepan or skillet over medium heat, melt the 2 tbsp butter. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more.

   6 min

   • 2 tbsp unsalted butter
   • 1 small yellow onion
   • 2 cloves garlic
4. Step 4

   Sprinkle in the flour and stir for 1 minute. Pour in the cream and whisk until smooth, then simmer until slightly thickened, about 2 minutes. Stir in the spinach, nutmeg and Parmesan. Season with salt and pepper, then turn the heat to low and cover to keep warm, stirring now and then.

   6 min

   • 1 tbsp all-purpose flour
   • 1 cup heavy cream
   • 20 oz frozen chopped spinach
   • 1/4 tsp freshly grated nutmeg
   • 1/4 cup finely grated Parmesan cheese
   • salt and black pepper
5. Step 5

   Heat a large heavy skillet (cast iron is ideal) over medium-high heat until very hot, about 3 minutes. Add the oil and swirl. Lay in the steaks and sear without moving them until a deep brown crust forms, 4 to 5 minutes. Flip and sear the second side 3 minutes.

   11 min

   • 2 bone-in ribeye steaks, about 1 1/2 inches thick (1 1/4 lb each)
   • 1 tbsp neutral oil, such as grapeseed or canola
6. Step 6

   Reduce the heat to medium. Add the 4 tbsp butter, thyme and smashed garlic. Tilt the pan and spoon the foaming butter over the steaks continuously for 2 to 3 minutes, until an instant-read thermometer in the thickest part reads 125°F for medium-rare. Move the steaks to a cutting board or platter and let them rest 10 minutes.

   3 min

   • 4 tbsp unsalted butter
   • 4 sprigs fresh thyme
   • 3 cloves garlic
7. Step 7

   Pour off all but about 1 tbsp of fat from the skillet and discard the thyme and garlic. Set the pan over medium heat, add the shallots and cook, stirring, until softened, about 2 minutes.

   2 min

   • 2 medium shallots
8. Step 8

   Pour in the wine and scrape the bottom of the pan with a wooden spoon to lift the browned bits. Simmer until the wine is reduced to a few tablespoons and looks syrupy, 4 to 5 minutes. Add the beef stock and simmer until reduced by about two-thirds and it coats the back of a spoon, 8 to 10 minutes.

   14 min

   • 1 cup Cabernet Sauvignon or other dry red wine
   • 1 1/2 cups beef stock
9. Step 9

   Take the pan off the heat. Stir in the vinegar, then add the cold butter a cube at a time, swirling the pan until the sauce is glossy. Season with salt and pepper and stir in any juices from the resting steaks.

   3 min

   • 1 tsp red wine vinegar
   • 2 tbsp cold unsalted butter
   • salt and black pepper
10. Step 10

    Slice the steaks off the bone and against the grain into 1/2-inch strips. Spoon the sauce over and serve with the creamed spinach alongside.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026