Ingredients: |
Ingredients: 2 Angus porterhouse steaks(2 lbs each)
6 cloves of garlic
6 sprigs fresh rosemary, leaves picked
1/4 teaspoon freshly grated nutmeg
1 cup freshly grated parmesan, plus extra as needed
Kosher salt, and freshly ground black pepper
1/8 cup extra virgin olive oil
2 lemons cut into wedges
1 bag of baby spinach
1 qt of heavy cream
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Directions: |
Directions:Begin by placing the garlic cloves on a wooden chopping board and with the back of your knife, give them a whack. Then, crush the rosemary between your fingers. Place the aromatics into a large, non-reactive dish and mix with olive oil. Lay the porterhouse steaks in the dish, and coat evenly with the marinade. Season with plenty of freshly ground black peper and let mainate for an hour or up to overnight. If you have an outside grill heat it up until smoking hot. If grilling inside, use a large cast iron griddle/skillet and heat until smoking. Grill the steaks for about 6-7 minutes on each side--or until medium rare. For medium for an additional 2 minutes per side.
While the steaks are cooking, put the heavy cream in a large saucepan on medium heat and reduce until it coats the back of spoon. Add grated, nutmeg, grated parmesan, and season wiht salt and freshly ground black pepper. While this is reducing, toss the raw spinach into a food processor. Process until the spinach is sthe consistency of small flakes, not pureed. Add spinach to reduced cream and stir until fully combined. shower with additional ggrated parmesan cheese to taste.
When you are ready to serve, evenly sread the spinach on top of the steaks, add a squeeze of lemon, a drizzle of extra-virgin olive oil and serve with lemon wedges. |
This recipe for Tuscan Steak with Creamed Spinach is from