How to Make Porterhouse Steak with Creamed Spinach

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories

Add olive oil to a medium to large saucepan and warm it over medium heat.

Add spinach to the saucepan and cook for about 1-2 minutes until wilted.

Transfer the cooked spinach to a strainer and run cold water through it to stop the cooking process, then set aside.

In the same saucepan, add about 2 tablespoons of butter and warm it over medium to medium-low heat.

Add chopped onion and cook until translucent, about 5-8 minutes.

Add minced garlic, season with salt, black pepper, and nutmeg, then stir.

Add flour to create a roux and cook briefly.

Pour in about 2 cups of half and half and bring to a boil.

Add cream cheese and about half a cup of mozzarella cheese to the mixture and let it reduce for about 6-8 minutes.

In a cast iron skillet, heat olive oil with fresh garlic until smoking.

Cook the porterhouse steak for about 1.5 minutes on one side, then flip and cook for another minute, adjusting based on thickness and preference.

Once the steak is cooked, chop the previously drained spinach into smaller pieces and fold it into the cream sauce along with a quarter cup of parmesan cheese.

Mix well and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens