Ingredients
For the creamed spinach:
- 4 tablespoons salted butter
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 (12-ounce) bags baby spinach
- 4 ounces cream cheese, cut into pieces
- 1/4 teaspoon kosher salt
- black pepper, to taste
- ground nutmeg, to taste
For the steaks:
- 1/4 cup tri-color peppercorns
- 1 teaspoon sugar
- 1 (2-pound) tri-tip or sirloin steak, room temperature
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 4 tablespoons salted butter
- 2 large rosemary sprigs, plus more, to taste, for garnish
- 2 cloves garlic, crushed
Directions
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In a large skillet over medium heat, melt 4 tablespoons of the butter.
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Add the onion to the melted butter and cook, stirring occasionally, until it is soft but not browned, about 5 minutes.
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Add 2 of the chopped garlic cloves to the onion mixture and cook, about 30 seconds.
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Add handfuls of the spinach to the onion mixture, stirring after each addition. Cook until the spinach has wilted, about 12 minutes.
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Carefully push the spinach to one side of the skillet.
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Add the cream cheese on the opposite side of the skillet and smash it with the back of a spoon until it has mostly melted, about 2 minutes.
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Stir the melted cream cheese into the spinach.
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Add 1/4 teaspoon of the salt, the black pepper, and the nutmeg to the spinach mixture and stir to combine. Set it aside and keep warm.
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n a resealable plastic bag, add the peppercorns and the sugar, seal the bag, and use a rolling pin to crush the mixture.
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Season the steak with the remaining salt.
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Coat both sides of the steak with the crushed peppercorn mixture, pressing to adhere.
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In a large cast-iron skillet over high heat, heat the olive oil, swirling to coat the bottom.
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Add the seasoned steak to the heated olive oil and cook until it reaches an internal temperature between 105-110 degrees F and is well-browned, about 6 minutes per side.
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Add the remaining butter, 2 of the rosemary sprigs, and the remaining crushed garlic cloves to the skillet and cook until the butter has melted.
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Tilt the skillet and spoon the melted butter mixture over the steak.
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Cook until the steak reaches an internal temperature of 115 degrees F for medium-rare, about 5 minutes.
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Transfer the cooked steak to a cutting board. Cover with foil and let it rest until it reaches an internal temperature of 135 degrees F for medium-rare, about 10 minutes.
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Slice the steak.
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Serve the steak slices with the creamed spinach, garnished with the extra rosemary sprigs.