I’m going to let you in on a dirty little secret about steakhouses.
You know how there are so much pomp and circumstance around these places? The oversized leather-bound menus? The fussy serving ware? The bow-tied servers spot-checking your steak’s doneness with their teeny flashlights?
Well, all these frills are to distract you from one thing: You can make a steak that’s just as good, if not better, in your own home kitchen. In fact, I’ll do you one better. You can make an entire better-than-the-steakhouse dinner, side dishes and all, in one large pan.
This recipe for Steak ‘n’ Shrooms with garlic spinach is just one example of the power and efficiency of the one-pan cooking method featured in the new Men’s Health cookbook A Man, A Pan, A Plan.
You sizzle the bone-in ribeye in the pan. Using the browned bits left from searing the steak, you whip up the steak sauce in the pan. Once you pour that luscious sauce into a serving dish, you then brown the mushrooms in the pan and wilt the fresh spinach in chopped garlic.
This all means spending less time in the kitchen before the meal and even less time sweating over the dishes afterwards. If you’re going for maximum efficiency, you could even eat the whole meal directly out of the pan. Just make sure no one’s looking.
Steak ‘n’ Shrooms with garlic spinach recipe from A Man, A Pan, A Plan.
What You’ll Need:
- 1 bone-in rib-eye steak
- 2 Tbsp canola oil
- ½ cup red wine
- 2 Tbsp butter
- 1 (6 oz) package mixed mushrooms (cremini, shiitake, oyster)
- 2 garlic cloves, minced
- 4 cups packed baby spinach
How to Make It:
1. Preheat a cast-iron pan to high. (Open a few windows and crank your oven vent to high—things are about to get smoky.) Liberally season both sides of the steak with salt and pepper. When the pan begins to smoke, add 1 Tbsp of the canola oil and swirl. Add the steak and sear, flipping every minute, for a total of 6 minutes for medium-rare. Transfer the steak to a plate.
2. Remove the pan from the heat, add the wine to the pan, and using a wooden spoon, stir the wine, scraping up the browned bits clinging to the pan. Add the butter, stir until melted, and season lightly with salt and pepper. Pour into a small serving dish and set aside.
3. Return the pan to medium-high heat. Add the mushrooms and cook, stirring frequently, adding a little more oil if the shrooms are too dry, until well browned, 5 to 7 minutes. Spoon the mushrooms over the steak.
4. Remove the pan from the heat and add the remaining oil, the garlic, and spinach. Cook, stirring constantly, until just wilted, about 1 minute. Serve alongside the steak, with the sauce on the side. Feeds 2.
Nutrition per serving: 512 calories, 51g protein, 3g carbohydrates (1g fibre), 34g fat
By Paul Kita