Preparation time 10 minutes, cooking time 1 hour.. ..no they aren't as tough as old boots.. ..read on
Restaurants like Smith & Wollensky in New York serve a special ribeye that's bigger than anything you would ever see in a UK restaurant. It has a crisp crunch on the outside and is tender and juicy on the inside. Over the last 12 months I've been trying to create a similar dish and I think I'm getting pretty close. The Jalapeno Creamed Spinach is a spiced up version of another staple of American steak restaurants.
The key to the recipe is to get good quality steaks that are about an inch thick - I bought an aged rib steak from the butcher's counter at Waitrose. This rib steak has no bone in it but I have also bought full ribs of beef before and cut them into monster steaks.
It's also vital that you have a heavy cast iron pan to fry the steaks in. I use a Dutch oven with the lid off because it's a big old chunk of iron that heats up very nicely and the walls of the pan minimise spattering.
For the steaks:
- 2 aged rib steaks, about an inch thick, each weighing at least 400g
- Steak seasoning - this time I used Stubb's Burger Rub but I've also used coarse ground pepper & cumin in the past.
For the Jalapeno Creamed Spinach:
- 1 large knob of butter
- 1 tbsp plain flour
- 800g frozen chopped spinach, defrosted
- 150ml soured cream
- 150g Blacksticks Blue cheese (or other blue cheese)
- Pickled jalapeno slices to preference - I used about a dozen slices and it wasn't overly spicy
- half tsp ground cumin
This recipe cooks to medium/rare for 1 inch thick steaks. Vary the cooking times to adjust for your preference. Do not skip the resting time - it's very important.
- Preheat oven to 50C and place the steaks directly onto a (clean) oven shelf. Put an oven dish / roasting tin underneath to catch any drips.
- Leave the steaks in the warm oven for 45 minutes. This relaxes the meat and brings up the internal temperature without cooking it. It also softens any fat marbling in the steak. Warming the steaks in this way allows for a very hot, fast fry later on.
- Remove steaks from oven and place on kitchen foil. Rub with oil and sprinkle on steak seasoning on one side only . Leave to stand while you prepare the spinach.
- Turn oven up to 200C.
- Melt butter in a wide bottomed pan on medium heat (I use a flat bottomed non-stick wok), add the flour and stir to make a roux. The roux shouldn't be too thick so add extra butter if needed.
- When the roux starts to brown add the spinach to the pan and stir for 3 minutes to combine.
- Add the crumbled cheese, soured cream, chopped Jalapeno slices and cumin to the pan and stir for a few more minutes to combine.
- Take the spinach off the heat and warm back up when you rest the steaks (see below).
- Turn on your extractor hood and/or open windows and the kitchen door as you're just about to generate a lot of smoke.
- Heat the cast iron frying pan on your largest hob ring at maximum heat for at least 5 minutes. Do not add oil to the pan.
- Drop the steaks in the pan, oiled side down, and fry for 3 minutes. Do not turn or move them. Don't panic about the smoke.
- Reduce the hob to med/high and turn the steaks over to fry for another 2 minutes.
- Place the steaks on a foil lined oven dish and place in the oven for 3 minutes.
- Turn off the oven and open the door slightly to allow the steaks to rest for 5 minutes.
- While the steaks are resting, reheat the Jalapeno creamed spinach.
- Serve & attack, using a sharp steak knife.