REVERSE-SEARED RIB-EYES WITH PARMESAN CREAMED SPINACH AND CHARRED LEMON

Reverse-Seared Rib-Eyes with Parmesan Creamed Spinach and Charred Lemon image

The reverse-sear method is a favorite among steak lovers--and for good reason. The steak cooks low and slow in the oven for a juicy interior. It's then finished in a cast-iron skillet to get that restaurant-quality crust. Once you try it, you'll never want to cook your steaks any other way.

Provided by Elena Besser

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 boneless rib-eye steaks (about 1-inch thick and 1 pound each)
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 cloves garlic, minced, plus 2 whole cloves
16 ounces baby spinach, finely chopped
1/2 cup heavy cream
1/2 cup finely ground Parmigiano-Reggiano cheese (ground in a mini food processor)
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 sprig fresh thyme
Aged balsamic vinegar, for drizzling (I like Massimo Bottura?s Villa Manodori; see Cook?s Note)
Flaky sea salt, for sprinkling
1 large bunch fresh mint, for garnish

Steps:

Remove the steaks from the refrigerator 1 hour before cooking.
Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
Pat the steaks dry and sprinkle all over with kosher salt. Transfer to the wire rack and bake until the steaks reach your desired internal temperature (120 degrees F for medium-rare; 125 degrees F for medium), 15 to 20 minutes. Remove the steaks from the oven and let rest on the wire rack until ready to sear.
While the steaks cook, make the creamed spinach: Melt 2 tablespoons of the butter in a medium saucepan over a medium heat. Add the onions and cook, stirring occasionally, until softened and slightly translucent, about 3 minutes. Add 1 tablespoon water and cook, scraping up any browned bits from the bottom of the saucepan. Add the minced garlic and cook, stirring, until fragrant, 2 to 3 minutes. Season with kosher salt.
Add the spinach, season with kosher salt, and cook, stirring occasionally, until wilted, 2 to 3 minutes. Add the cream and cook, stirring occasionally, until the cream reduces by half, 5 to 6 minutes. Remove from the heat. Stir in the Parmigiano-Reggiano.
Heat a large cast-iron skillet over medium-high heat. Coat the cut sides of the lemon with some of the olive oil and place them cut-side down in the skillet. Cook undisturbed until the cut sides are browned, 2 to 3 minutes. Remove the lemons to a plate and set aside. Reserve the skillet.
Coat the steaks all over with the remaining olive oil.
Heat the same cast-iron skillet over medium-high heat until it starts to smoke. Add the steaks and cook until browned, 45 seconds to 1 minute on all sides. Remove the skillet from the heat. Add the remaining 2 tablespoons butter, the thyme and the whole cloves garlic to the skillet. Tilt the skillet towards you so the butter pools at the bottom and, using a spoon, baste the steaks with the melted butter for 1 minute.
Transfer the steaks to a cutting board and slice immediately. Drizzle with the balsamic, sprinkle with flaky sea salt, and garnish with the charred lemons and fresh mint. Serve with the creamed spinach. Enjoy!