Rib Eye Steak with Sautéed Mushrooms and Spinach

 2 lb. Rib eye Steak

1 1/2 teaspoons salt

1/2 tablespoon of pepper


Mushrooms:

2  tablespoon butter

1 tablespoon extra virgin olive oil 

2 cloves of garlic, minced

1 lb. sliced mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper



Garlic Spinach:

1 lb. spinach

1 tablespoon extra virgin olive oil 

2 cloves of garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper


Take rib eye steak out of the refrigerator and bring the meat to room temperature.

Season both sides of the steak with salt.  Wait to pepper the steak until after the steak comes off the grill. If you season with the pepper before you grill, it will burn.

Preheat the grill to 450 degrees. Take the seasoned steak to the grill and grill for 3-4 minutes. Rotate the steak a quarter turn.  Grill another 3-4 minutes.  Using a meat thermometer, cook the steak to 125 degrees for rare, 135 degrees for medium rare and 145 degrees for medium.

Flip the steak and repeat the process. Take the steak off the grill and season with pepper.  Allow the meat to rest for 10 minutes before serving.


Mushrooms:

Clean mushrooms and pat dry. Add butter and extra virgin olive oil to a pan over medium high heat.

Add the mushrooms to the pan and toss the mushrooms in the butter and oil.  Cook for 4-5 minutes.

Add garlic, salt and pepper and sauté for another 3-4 minutes stirring occasionally. Adjust seasoning if needed. Set aside until you're ready to use.


Spinach:

Clean the spinach and pat dry.  Heat the extra virgin olive oil in a pan on medium heat.  Add the garlic and sauté for 30 seconds.

Add the spinach to the pan.  Using spatula's or tongs, lift the spinach and turn it over so it evenly cooks.  Cover the pan and cook for 1 minute.  Season with salt and pepper.

Drain the excess waters. Adjust seasoning if needed.


 




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