Active Time
15 MIN
Total Time
25 MIN
Yield
Serves : 4 to 6

How to Make It

Step 1    

Season the steaks generously with salt and pepper. In a large cast-iron skillet, heat 2 tablespoons of the olive oil until shimmering. Add the steaks and cook over moderately high heat until well-browned and crusty, about 4 minutes per side for medium-rare. Transfer the steaks to a cutting board and let rest for 5 minutes.

Step 2    

Meanwhile, in the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach one handful at a time and cook over moderately high heat, stirring and scraping up any browned bits, until wilted, about 2 minutes. Transfer the spinach to plates.

Step 3    

Add the cream to the skillet along with any accumulated meat juices and bring to a simmer over moderately low heat. Whisk in the Gorgonzola cheese and simmer gently until the sauce is slightly thickened, about 2 minutes. Season with salt and pepper.

Step 4    

Thinly slice the steaks across the grain and arrange on the plates with the spinach. Spoon the Gorgonzola sauce on the steaks and spinach and serve immediately.

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