Careme

Ingredients

• Certified Angus Beef Choice Bone-In Ribeye Steak (1 Steak) 1 lb steak (serves 2) $12.99 sale
• Simple Truth Organic® Sliced White Mushrooms (or Baby Bellas) 8 oz $3.99
• Organic Spinach 1 container (about 5 oz) $3.49
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Butter 1–2 Tbsp
• Olive oil 1–2 Tbsp
• Beef broth (or water + a pinch of salt) 3/4 cup
• Dijon mustard (optional) 1 tsp
• Red wine or balsamic (optional) 1–2 Tbsp
• Salt & black pepper to taste
• Optional: rosemary or thyme 1/2 tsp dried or 1 sprig

Instructions

1. Prep: Heat oven to 425°F. Pat steak very dry; season generously with salt and pepper on all sides. Let sit at room temp while the oven heats (10–15 minutes).
2. Sear (stove): Heat an oven-safe skillet over high heat with 1 Tbsp oil. Sear steak 1 1/2–2 minutes per side until a deep crust forms. (Sear the fat cap too if possible.)
3. Roast (oven): Transfer skillet to oven and roast 6–10 minutes, depending on thickness, to 130°F for medium-rare (or your preferred temp). Move steak to a plate and rest 10 minutes.
4. Mushroom pan gravy (stove): Pour off excess fat, leaving ~1 Tbsp in the pan. Over medium heat, add mushrooms and a pinch of salt. Cook 5–7 minutes until browned. Add garlic and optional herbs; cook 30 seconds. Deglaze with optional red wine/balsamic, scraping fond. Add broth and simmer 3–5 minutes until slightly reduced. Whisk in butter and optional Dijon; taste and adjust seasoning.
5. Garlicky spinach: In a second skillet (or after gravy is done), heat 1 tsp oil over medium. Add spinach with a pinch of salt and cook 1–2 minutes until just wilted. Add a tiny bit of minced garlic (or garlic powder) at the end so it stays fragrant, not bitter.
6. Serve: Slice rested steak against the grain. Spoon mushroom gravy over the top. Serve with the sautéed spinach.