Tomahawk Steak And Sauteed Spinach Recipes
TOMAHAWK STEAK AND SAUTEED SPINACH
Make and share this Tomahawk Steak and Sauteed Spinach recipe from Food.com.
Provided by Chuck Hughes
Categories Steak
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Heat the broiler to high heat. Sprinkle the steak with salt and pepper, and then place under the broiler until desired doneness is reached, about 8 minutes per side.
- Meanwhile, heat some olive oil in a saute pan until hot. Saute the garlic, and then add the spinach, saute until just wilted, and season with salt and pepper. Serve alongside the steak.
Nutrition Facts : Calories 198, Fat 6.1, SaturatedFat 2.3, Cholesterol 79, Sodium 109.1, Carbohydrate 3.6, Fiber 1.4, Sugar 0.3, Protein 31.4
GRILLED TOMAHAWK STEAKS WITH RESTING BUTTER
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Remove the steaks from the refrigerator, then sprinkle on both sides generously with salt and place on a wire rack over a sheet pan. Allow to come up to room temperature, about 2 hours.
- Preheat a grill for two-zone cooking with high heat on one side and no heat on the other side. (The overall grill temperature should be 325 degrees F on the grill grates.)
- Using a paper towel, wipe off any excess moisture and salt from the steaks.
- Start the steaks on the indirect heat side of the grill. (The target grill temperature should be around 250 degrees F.) Cover and grill the steaks, flipping once, until the internal temperature reads 125 degrees F (10 degrees away from finished target temp), about 45 minutes to an hour.
- Meanwhile, combine the butter, thyme, Worcestershire, a pinch of salt and some pepper in a small bowl. Spread one spoonful of the butter directly on your serving board underneath where each steak will be placed. Do this before you get your steaks on the grill so that when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled steaks.
- Move the steaks to the direct-heat side of the grill and sear until the internal temperature reads 135 degrees F, 2 to 3 minutes per side. Place the steaks on the resting butter and use a fork to spread the remaining butter over the steaks. Let the steaks rest for 10 minutes before slicing.
TOMAHAWK STEAK AND SAUTEED SPINACH
Provided by Food Network
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 5
Steps:
- Heat the broiler to high heat. Sprinkle the steak with salt and pepper, and then place under the broiler until desired doneness is reached, about 8 minutes per side.
- Meanwhile, heat some olive oil in a saute pan until hot. Saute the garlic, and then add the spinach, saute until just wilted, and season with salt and pepper. Serve alongside the steak.
CREAMY SAUTEED SPINACH WITH GARLIC AND CHEESE
I love sauteed spinach with garlic, and one day I got creative and threw in some shredded cheddar cheese (Tilamook is the best). Yum! Yum! What a delightful treat my surprise turned out to be! :-) This may even appeal to non-spinach lovers because of the wonderful cheesy taste it brings. Please note that, when you first start to saute the spinach leaves, it will appear to be too much spinach, but once it begins to wilt, it becomes a much smaller quanity. Best of all, this dish literally takes about 5 minutes to throw together!
Provided by Helping Hands
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat olive oil in skillet over med-high heat.
- Add spinach leaves and garlic cloves.
- Saute until spinach leaves have wilted (be careful not to overcook).
- In last few minutes of cooking time, add cheddar cheese, and cook until it is melted.
- Stir well and serve.
Nutrition Facts : Calories 197.6, Fat 16.5, SaturatedFat 7, Cholesterol 29.7, Sodium 243.3, Carbohydrate 4.4, Fiber 1.9, Sugar 0.5, Protein 9.7
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