Recipes

Butter‑Basted Rib‑Eye Steak with Garlic Mushrooms & Creamed Spinach:

A butter‑basted rib‑eye makes a decadent main dish, bursting with rich flavour from the herbs and garlic. Paired with earthy garlic-sautéed mushrooms and silky creamed spinach, it becomes a refined dinner that feels restaurant-calibre.

Ingredients:

For the Steak

• 2 rib‑eye steaks 

• 2½ tsp kosher salt

• ½ tsp freshly ground black pepper

• 2 tbsp canola (or vegetable) oil

• 4 tbsp unsalted butter

• 4 garlic cloves, whole

• 4 thyme sprigs

• 1 rosemary sprig

For the Mushrooms & Spinach

• 250 g mushrooms (button or cremini), sliced

• 1 tbsp butter or oil

• 150 g spinach

• 2 tbsp cream (or milk)

• Salt & pepper to taste

Instructions:

1. Remove steaks from fridge and season with salt & pepper. Let rest at room temperature for 30 minutes. 

2. Heat oil in a cast‑iron skillet over high heat. When shimmering, sear steaks for 5 minutes on one side until a dark crust forms, then flip.

3. Add butter, garlic, thyme, and rosemary. Reduce to medium, and baste with melted butter (spoon over the steaks) until they reach medium-rare (~130°F inside), ~5–7 min more. 

4. Transfer steaks to a board, tent lightly with foil, and rest for 10 minutes. 

5. In a separate pan, melt butter and sauté mushrooms until golden and season to taste.
6. Wilt the spinach in the pan, stir in cream, simmer briefly until slightly thickened - season as needed.

Seasoning & Serving: 

• Finish the steaks with a pinch of flaky salt and optional freshly cracked black pepper. Then slice steaks against the grain; spoon garlic-herb butter over meat. Place your mushrooms and a dollop of creamed spinach on the side and enjoy!

Link to recipe source!

https://www.foodandwine.com/recipes/butter-basted-rib-eye-steaks?