Peppercorn-Crusted Steak with Creamed Spinach: A Classic Steakhouse Experience at Home
Zesty seasoning meets silken greens in a gourmet dish that elevates any home kitchen.
Peppercorn-Crusted Steak with Creamed Spinach: An Indulgent Steakhouse Classic
Turn your kitchen into a first-class steakhouse with this peppercorn-crusted steak with creamed spinach recipe. Blending robust flavor, creamy richness, and elegant presentation, this dish makes any dinner an occasion worth celebrating. With step-by-step guidance, practical tips, and FAQs, you’ll master an iconic meal that delights guests and rewards home cooks.
Why Peppercorn-Crusted Steak with Creamed Spinach?
This pairing delivers everything steak lovers crave: bold seasoning, a perfect sear, and a velvety vegetable side. Peppercorns create a spicy, aromatic crust, while creamed spinach offers balance, comfort, and a hint of sophistication. Imagine the signature flavors and luxurious textures of fine dining—without leaving home.
Ingredients
- Steak (1 tri-tip or sirloin, 1 3/4 to 2 lbs., or substitute strip steaks)
- Salted butter (8 tablespoons, divided)
- Onion (1/2, finely chopped)
- Garlic (4 cloves: 2 finely chopped, 2 crushed)
- Baby spinach (2, 12-ounce bags)
- Cream cheese (4 oz., cut into pieces)
- Kosher salt (1 1/4 tsp.)
- Black pepper, to taste
- Pinch of ground nutmeg
- Tricolor peppercorns (1/4 cup)
- Sugar (1 tsp.)
- Olive oil (2 tbsp.)
- Large rosemary sprigs (2)
Step-by-Step Directions
1. Prepare the Creamed Spinach
- Melt 4 tablespoons butter in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in the chopped garlic; cook for 30 seconds.
- Add spinach in handfuls, stirring continuously as it wilts (about 12 minutes).
- Push spinach to one side of the skillet. Add cream cheese to the other side; mash until mostly melted (about 2 minutes), then stir into the spinach.
- Season with 1/4 teaspoon salt, black pepper, and nutmeg. Keep warm while preparing steak.
2. Prepare the Steak
- Combine peppercorns and sugar in a resealable plastic bag; crush with a rolling pin or heavy skillet.
- Season steak with remaining 1 teaspoon salt.
- Coat both sides of steak with peppercorn mixture, pressing to adhere evenly.
3. Sear the Steak
- Heat a large cast-iron skillet over high heat.
- Add olive oil, swirl to coat.
- Lay steak into the pan; cook until well browned and internal temperature registers 105–110°F (about 6 minutes per side).
4. Finish and Rest
- Add remaining 4 tablespoons butter, rosemary sprigs, and crushed garlic to the skillet.
- Tilt pan and baste steak with butter until crust is burnished and temperature reaches 115°F for medium-rare (about 5 more minutes).
- Transfer steak to cutting board, cover loosely with foil, and allow to rest for 10 minutes.
5. Serve
- Slice steak thinly against the grain for maximum tenderness.
- Arrange on platter with a generous serving of creamed spinach.
Chef’s Tips: Perfecting Your Steakhouse Dinner
- Let steak come to room temperature before cooking for even doneness.
- Use a meat thermometer for precise results. Aim for 115°F before resting; temperature will rise during rest.
- Baste with herb-infused butter for deeper flavor and a glossy finish.
- Creamed spinach can be customized: Add pimientos, heavy cream, or a sprinkle of parmesan for extra richness.
- Rest the steak: Essential for juice retention and optimal texture.
Variations & Substitutions
- Steak cuts: Tri-tip, sirloin, strip steaks, or filet mignon.
- Veggie swap: Try Swiss chard or kale instead of spinach for a heartier side.
- Dairy options: Substitute mascarpone or full-fat Greek yogurt for cream cheese.
- Additional flavor: Add minced shallot, chili flakes, or a splash of brandy in the spinach.
Nutrition Table for Peppercorn-Crusted Steak with Creamed Spinach
| Nutrient | Steak (1 portion) | Creamed Spinach (1 portion) |
|---|---|---|
| Calories | 370 | 180 |
| Protein | 28g | 6g |
| Total Fat | 25g | 14g |
| Carbohydrates | 2g | 7g |
| Sodium | 1100mg | 480mg |
*Values are approximate and may vary by ingredients and portion size.
Frequently Asked Questions (FAQs)
Q: Can I use a different cut of steak?
A: Yes, this recipe works well with strip steak, tri-tip, sirloin, or filet mignon. Adjust cook time for thickness and desired doneness.
Q: How spicy is the peppercorn crust?
A: Peppercorns add noticeable heat and aroma, but balancing with sugar and butter mellows the flavor. For less heat, use fewer peppercorns or substitute with milder spices.
Q: Should I use fresh or frozen spinach?
A: Fresh spinach yields the most vibrant flavor and texture. If using frozen, thaw and drain well before cooking.
Q: What’s the best way to crush peppercorns?
A: Place the peppercorns in a resealable bag and gently crush with a rolling pin or heavy skillet for an even, coarse texture.
Q: Is it necessary to rest the steak after cooking?
A: Yes, resting allows juices to redistribute, resulting in a moist and tender steak. Allow at least 10 minutes before slicing.
Q: Can I make the creamed spinach ahead of time?
A: The spinach mixture can be prepared and gently reheated before serving. If making ahead, add a splash of cream to loosen the texture.
Serving Suggestions and Pairings
- Classic sides: Roasted potatoes, garlic bread, or a crisp salad.
- Wine pairing: Bold reds such as Cabernet Sauvignon, Syrah, or Malbec.
- Sauces: Peppercorn sauce, chimichurri, or bearnaise for added flair.
Tips for Success: Achieving Restaurant Quality at Home
- High-heat sear is essential for a flavorful, caramelized crust.
- Herb and garlic basting infuses aromatic depth while building golden color.
- Balancing flavors in creamed spinach—onion sweetness, sharp garlic, tangy cheese, and earthy nutmeg—creates memorable contrast.
- Plating: Arrange steak slices over a bed of spinach or alongside for a visually appealing presentation.
Conclusion: The Ultimate Steakhouse Dinner at Home
Whether for a special celebration or a weeknight treat, making peppercorn-crusted steak with creamed spinach delivers big rewards for minimal effort. With clever preparation, carefully selected ingredients, and a touch of steakhouse flair, your next meal can rival the best in town. Enjoy the powerful aroma of toasted peppercorns, the creamy comfort of spinach, and the satisfaction of a perfected home-cooked steak.
More Frequently Asked Questions
Q: What equipment do I need?
A: A cast-iron skillet, meat thermometer, and a sturdy spoon for basting are ideal for this recipe.
Q: Can this be made gluten-free?
A: The recipe is naturally gluten-free; double-check ingredient labels to be sure.
Q: How do I make the steak more tender?
A: Slice against the grain and rest thoroughly for tender, juicy results.
Q: Are there vegetarian alternatives for the main course?
A: Swap the steak for hearty grilled portobello mushrooms, using the same crust and basting techniques.
Recipe Quick Reference
- Yields: 4-6 servings
- Prep Time: 40 minutes
- Total Time: 50 minutes
- Difficulty: Moderate
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Final Thoughts
Elevate your home dining experience with peppercorn-crusted steak and creamed spinach—a luxurious, restaurant-worthy feast with simple steps and guaranteed flavor. Delight in the culinary adventure, share with family and friends, and savor homemade steak at its finest.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62334515/steak-au-poivre-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a35925378/peppercorn-crusted-steak-with-creamed-spinach-recipe/
- https://www.youtube.com/watch?v=E15HtnQpt9g
- https://www.thepioneerwoman.com/food-cooking/recipes/a38667509/pepper-steak-recipe/
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