The Pioneer Woman’s Peppercorn-Crusted Steak with Creamed Spinach | The Pioneer Woman | Food Network

Ree gives home-cooked strip steak a big upgrade with crushed peppercorns and creamy, cheesy spinach!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Peppercorn-Crusted Steak with Pimiento Creamed Spinach
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 10 min (includes resting time)
Active: 40 min
Yield: 4 servings

Ingredients

4 tablespoons salted butter
1/2 onion, finely chopped
2 cloves garlic, finely chopped
Two 12-ounce bags baby spinach
4 ounces cream cheese, cut into pieces
1/4 cup heavy cream
One 4-ounce jar pimientos, drained
1 1/4 teaspoons kosher salt
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup tricolor peppercorns
1 teaspoon sugar
2 pounds strip steaks (3 to 4 individual steaks), at room temperature
2 tablespoons olive oil

Directions

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds.

Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.

Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere.

Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare.

Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach.

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Ree Drummond’s Peppercorn-Crusted Steak with Creamed Spinach | The Pioneer Woman | Food Network

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