soy butter rib eyes WITH MISO-CREAMED SPINACH AND MUSHROOMS

Ingredients

2 (16-ounce) rib eye steaks

Kosher salt and freshly ground black pepper

6 garlic cloves

1 shallot

1 pound cremini (baby bella) mushrooms

3 tablespoons neutral oil

4 tablespoons (½ stick) unsalted butter

16 ounces fresh baby spinach

8 ounces crème fraîche

1 tablespoon white or yellow miso paste

1 tablespoon plus 1 teaspoon low-sodium soy sauce

Directions

1. Pat the rib eyes dry with a paper towel or clean kitchen towel, then season them generously with salt and pepper.

2. Smash and peel 2 of the garlic cloves. Thinly slice the remaining 4 garlic cloves and mince the shallot. Wash and thinly slice the mushrooms.

3. Place 2 tablespoons of the oil and the sliced mushrooms in a large saucepan. Cook over medium-high heat, stirring every 2 minutes, until the mushrooms are browned, about 6 minutes total. Add 2 tablespoons of the butter, the shallot, and the sliced garlic and cook until the butter has melted, 1 minute more. Add the spinach in batches and cook, stirring, until the leaves have wilted and all the moisture has evaporated 3 to 5 minutes. (You can crank the heat to high to make this go faster!)

4. Turn down the heat to medium and stir in the crème fraîche, miso, and 1 teaspoon of the soy sauce. Cook, stirring, until the sauce coats the spinach and mushrooms, 3 to 4 minutes. Cover and turn off the heat.

5. Meanwhile, warm your largest cast-iron or stainless-steel (not nonstick!) skillet over medium-high heat until a drop of water flicked on oil, chen place them in the skien are into the pan dances on the surface. Rub the rib eyes all over with the remaining 1 tablespoon oil, then place them in the skillet and press down on them firmly with a spatula. Cook until a golden brown crust forms on the bottoms and the steaks lift easily from the pan, 2 to 3 minutes. Flip the steaks and cook for 1 minute, then add the remaining 2 tablespoons butter, the 2 smashed garlic cloves, and the remaining 1 tablespoon soy sauce. Tilt the skillet and use a spoon to scoop up the melted butter and pour it over the steaks; do this repeatedly for about 10 seconds. Cook until a crust forms on the second side, 2 to 3 minutes, then use tongs to pick up the steaks and hold the fatty sides against the pan to sear, about 30 seconds per side. Continue flipping the steaks every 30 seconds or so until they reach your desired doneness on a meat thermometer (see Learn). Transfer the steaks to a cutting board to rest for 10 minutes.

6. Divide the creamed mushrooms and spinach among four plates. Cut the steaks against the grain into ¼-inch-thick slices and place them over the mushrooms and spinach. Pour the soy butter and garlic from the pan on top of the steak and serve.

Notes

learn Miso flavor and sodium level vary widely from brand to brand. Start small, taste, and add more if you want a more salty, umami flavor. • If you try to flip the steak and it's stuck to the skillet, that means it hasn't formed a sear (crust) yet. Give it 30 seconds more and try again! • For medium-rare, cook until 125°F (if you like it on the rarer side) or 130°F (if you like it a little less red). For medium, cook it between 135° and 140°F.

swap Try cooking pork chops the exact same way, in place of the steak. Cook until 140°F internally and then let them rest until they come up to 145°F. • Use sour cream in place of the crème fraîche.

bulk it up Go even steakhousier and serve it with

roasted baby gold potatoes! Halve 1 pound of potatoes, then toss them on a baking sheet with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon garlic powder, and some pepper, Spread 'em out and roast at 425°F for 30 minutes. • Or just cook up some frozen hashbrowns in a skillet until crispy!