Ribeye Steak 'Steakhouse' Dinner
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with creamed spinach & garlic mashed potatoes

Looking to save money? Don't spend a fortune on a fancy steakhouse dinner - make your own delicious ribeye and sides at home! Our Ribeye Steak Recipe is seared on the stovetop to seal in the juices, and finished in the oven to cook perfectly to your preferred doneness. We also include a tangy, flavorful homemade steak house, as well as rich creamed spinach and garlic mashed potatoes. 

Typically, a steakhouse is also not a great place to get a great deal on wine. You might find a very special bottle but at a special occasion price. Our two picks with this recipe are full and rich and perfect for steak but won't break the bank. I was shocked at the low price of our 'Steal' wine - a Côtes du Rhone blend, and our 'Splurge' Cab offers value by utilizing Napa grapes from less famous parts of that celebrated valley.

Wine Pairing

"Splurge"
2005 B Side Cabernet Sauvignon, Napa Valley
Grapes are from lesser-known areas of Napa (the 'flip side' - get it?). Rich, fleshy, fruity style. ($25)

"Steal"
Delas 'St. Esprit', Côtes du Rhone 
Wow! We can't believe this wine is only $12. Elegant and balanced, with nice complexity. ($12)

Steak and Steak Sauce Ingredients:

2 lb ribeye steak
1 cup canned puréed tomatoes
1/2 small yellow onion
1 clove garlic
2 tbsp worcestire sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp dijon mustard
2 tbsps olive oil

Creamed Spinach Ingredients:

1 lb spinach leaves, cleaned
1 tbsp of olive oil
1 clove garlic
1 cup of white wine
1 cup of cream
1 cup of shredded mozzarella
½ cup of parmesan
1/8 tsp nutmeg

Garlic Mashed Potatoes Ingredients:

3 lg yukon gold potatoes
2 cups cream
2 cloves garlic
2 tbsp butter

Cooking Instructions:

1.) Peel and quarter potatoes. Mince garlic for potatoes and steak sauce. Peel and smash whole clove of garlic for spinach. Finely chop onion. Preheat oven to 425 degrees and remove steaks from the refrigerator.

2.) In a large pot, add potatoes then cover completely with water. Add a generous pinch of salt and bring to a boil. Cook at the boil for 15-20 minutes then drain water.

3.) While potatoes are boiling, start spinach by heating 1 tbsp olive oil in a high-sided skillet over medium-high heat. Add smashed clove of garlic and cook for 2 minutes. Add spinach and cook for 5 minutes, stirring occasionally.

4.) Add wine to spinach and cook for 2 minutes. Add cream, mozzerella, parmesan and nutmeg, mix well and cook for 8-10 minutes until cheeses are completely melted. Cover and keep over low heat until serving.

5.) Season both sides of each steak with fresh pepper and salt (preferably a coarse salt such as kosher salt or sea salt). Add 1 tbsp olive oil to a large pan over medium-high heat and sear steaks on each side for 2 minutes.

6.) Move steaks to the oven to finish - 7 minutes for medium-rare, or up to 12 minutes for well done. Remove from oven and tent with tin foil to rest.

7.) Make the steak sauce by adding oil to a saucepan over medium-high heat and add one of the minced garlic cloves and the onion. Cook until onions become transluscent, roughly 3 minutes.

8.) Add tomatoes, worcestire, soy sauce, honey and mustard and stir well. Add mixture to a blender or mix with a hand blender until consistency is smooth. Reserve.

9.) Finish potatoes by adding cream, butter and 1 clove of minced garlic, and mash. Serve steaks individually with a portion each of potatoes and spinach, and steak sauce on the side. Enjoy!


Next Recipe:  NY Strip Steak with Red Wine Sauce & Parmesan Fries