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Steak with Baked Potato and Creamed Spinach
American

Steak with Baked Potato and Creamed Spinach

The steakhouse plate at home — a hard-seared steak, a properly crisp-skinned baked potato, and garlicky creamed spinach.

Total
1 h
Prep
10 min
Cook
50 min
Serves
4
  • comfort

Ingredients

For 4 servings

  • steak28 oz
  • potatoes36 oz
  • baby spinach10 cup
  • cherry tomatoes2 cup
  • heavy cream12 tbsp
  • parmesan cheese6 tbsp
  • sour cream6 tbsp
  • butter4 tbsp
  • garlic8 clove
  • fresh chives4 tbsp
  • olive oil3 tbsp
  • salt3 tsp
  • black pepper1 tsp

You'll need

oven · skillet

Method

  1. Preheat the oven to 425 F.

    5 min · bake

  2. Prick the potatoes, rub with oil and salt, and set them straight on the rack.

    5 min · prep

  3. Bake until a knife slides through and the skin has gone crisp.

    50 min · bake

  4. Take the steak out of the fridge and salt it heavily on both sides.

    20 min · rest

  5. Soften the garlic in butter, then wilt the spinach down in batches.

    6 min · saute

  6. Add the cream and parmesan and simmer until thick. Set aside.

    5 min · simmer

  7. Sear the steak in a smoking-hot dry pan, 3 minutes per side.

    7 min · fry

  8. Rest the steak 8 minutes. Do not skip this.

    8 min · rest

  9. Blister the cherry tomatoes in the steak pan while it rests.

    3 min · saute

  10. Split the potatoes, add sour cream and chives, slice the steak.

    4 min · rest

Serving suggestion

Baking the potato directly on the rack rather than in foil is the whole difference in the skin.

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