Steak and Creamed Spinach

A T-bone steak is perfect for sharing, with its tender fillet on one side and tasty strip on the other. This recipe first appeared in the post on engagement, Paris and the danger of rings dropped from great heights

Recipe illustration for t-bone steak recipe16 oz (+) T-bone steak at room temperature – take it out of the fridge 20 minutes before you plan on using it
Vegetable oil
1 tbsp butter
Salt and pepper
Garlic 5 cloves whole and peeled
Juice of half a lemon

  • Preheat the oven to 200
  • Put a griddle pan (or a frying pan that can go in the oven) on the heat for about five minutes until it is screaming hot
  • Meanwhile, squeeze a few tsp of lemon juice over the steak, brush with oil and season both sides generously with salt and pepper (I use about a tsp of each).
  • Put the steak in the pan and don’t touch it for 2 minutes
  • Turn it over and don’t touch it for 2 minutes
  • Turn the steak again, put the knob of butter on top and scatter the garlic cloves around
  • Put in the oven for 15 minutes for a medium rare steak (12 for very rare up to 20 for well done)
  • Use a meat thermometer inserted into the side of the steak. Rare is 140, medium is 150
  • Half way through tip the pan to the side, spoon up the melted butter and baste it back over the steak
  • Take the steak out of the oven and rest on a board covered in foil for 5 minutesRecipe Illustration for steak and spinach
Bag of baby spinach
2tsp butter
Salt and pepper
1 tbsp cream

  • Melt 1 tbsp of the butter in a large pan and dump in the whole bag of spinach
  • Clamp the lid on, shake the pan about a bit for a minute
  • Turn the spinach, clamp the lid on and wait for a minute
  • The spinach should be wilted and deep green
  • Drain the spinach in a sieve, pressing down to take out the excess liquid
  • Melt 1 tbsp of butter in the pan and add the spinach and the cream
  • Heat through, then season well

2 Responses to Steak and Creamed Spinach

  1. Nana Nishimura says:

    Love your recipes. Thank you
    Are you the artist, too? Keep up the great ideas.

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