Steakhouse Rib Eyes With Creamed Spinach Recipes

RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH

Ruth's Chris Steak House Creamed Spinach image

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

Ingredients

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

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.

CREAMED SPINACH SAUCE

Creamed Spinach Sauce image

Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic steakhouse experience in sauce form, and makes the perfect accompaniment to a grilled rib-eye.

Provided by Mark Bittman

Categories sauces and gravies

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

5 ounces fresh spinach, trimmed and rinsed well
1 cup cream, plus more as needed
2 tablespoons unsalted butter
Salt and black pepper
Pinch freshly grated nutmeg (optional)

Steps:

Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 17 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams

STEAKHOUSE RIB-EYE

Steakhouse Rib-Eye image

Make and share this Steakhouse Rib-Eye recipe from Food.com.

Provided by dawsoniv

Categories Steak

Time 10m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 5

Ingredients

4 large rib eye steaks, heavily marbled
3 tablespoons olive oil
1 tablespoon pepper
1 tablespoon kosher salt
1 teaspoon garlic powder

Steps:

Prepare your grill and add steaks when almost every bit of coal is white.
Flip steaks once after a couple minutes while the steaks are still soft to the touch. Remove steaks from grill when there is a little resistance when you push the middle of the steak. You should be able to press one quarter of an inch for a medium rare steak.

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