This Peppercorn-Crusted Steak with Creamed Spinach Recipe is a juicy and tender recipe, which is made with sirloin steak and tricolor peppercorns. It’s a restaurant-quality dish, ready in about 40 minutes.
Jump to RecipePeppercorn-Crusted Steak with Creamed Spinach Recipe Ingredients
- 1 stick salted butter
- 1/2 onion, finely chopped
- 4 garlic cloves (2 finely chopped, 2 crushed)
- 2 12-ounce bags baby spinach
- 4 oz. cream cheese, cut into pieces
- 1 1/4 tsp. kosher salt
- Black pepper, to taste
- Pinch of ground nutmeg
- 1/4 cup tricolor peppercorns
- 1 tsp. sugar
- 1 tri-tip or sirloin steak (1 3/4 to 2 lb.), at room temperature
- 2 Tbsp. olive oil
- 2 large rosemary sprigs
How To Make Peppercorn-Crusted Steak with Creamed Spinach
- Start the Creamed Spinach: Melt 4 tablespoons of butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes until soft but not browned. Add the chopped garlic and cook for 30 seconds until fragrant.
- Wilt Spinach and Finish: Add the spinach to the skillet in large handfuls, stirring after each addition until all the spinach has wilted, which will take about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese to the empty side and mash it with a spoon until it’s mostly melted, then stir it into the spinach. Season with 1/4 teaspoon salt, a few grinds of black pepper, and the nutmeg. Keep warm on low heat.
- Prepare the Peppercorn Crust: Place the peppercorns and sugar in a resealable plastic bag. Use a rolling pin or the bottom of a heavy skillet to crush them into coarse pieces. Season the steak on all sides with the remaining 1 teaspoon of salt, then press the peppercorn mixture firmly onto both sides of the steak.
- Sear the Steak: Heat a large cast-iron skillet over high heat until it is very hot. Swirl in the olive oil. Carefully place the steak in the pan and cook for about 6 minutes per side without moving it, until a deep brown crust forms.
- Butter-Baste the Steak: Add the remaining 4 tablespoons of butter, the rosemary sprigs, and the crushed garlic to the skillet. Once the butter is melted and foaming, tilt the pan toward you and use a large spoon to continuously baste the steak with the butter. Continue cooking and basting for about 5 more minutes, or until an instant-read thermometer reaches 115-120°F for medium-rare.
- Rest and Serve: Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes. Thinly slice the steak against the grain and serve immediately with the warm creamed spinach.
Recipe Tips
- How do I get a perfect crust on the steak? The keys are a very hot pan and leaving the steak alone. Don’t move the steak for the first few minutes of searing. This allows a deep, flavorful crust to develop. A cast-iron skillet is best as it holds high heat evenly.
- Why rest the steak before slicing? Resting is a crucial step. It allows the muscle fibers in the meat to relax and reabsorb the juices. If you slice into it immediately, all the delicious juices will run out onto your cutting board, leaving you with a dry steak.
- What does butter-basting do? Spooning the hot, aromatic butter over the steak does two things: it continuously adds flavor from the garlic and rosemary, and it helps the steak cook more evenly, especially around the edges.
- How can I make the creamed spinach less watery? The key is to cook the spinach until all the excess moisture has evaporated before you add the cream cheese. This can take several minutes, but it’s worth it for a truly creamy result.
What To Serve With Peppercorn-Crusted Steak
This steakhouse-style meal is already a showstopper, but it pairs perfectly with classic sides.
- Creamy mashed potatoes or a baked potato.
- Crispy roasted potatoes.
- Crusty bread to soak up any steak juices.
- A bold red wine, like a Cabernet Sauvignon or Malbec.
How To Store Peppercorn-Crusted Steak
Refrigerate: Store leftover steak and creamed spinach in separate airtight containers in the refrigerator for up to 3 days.
Freeze: It is not recommended to freeze either the cooked steak or the creamed spinach, as their textures will be significantly compromised upon reheating.
Peppercorn-Crusted Steak with Creamed Spinach Nutrition Facts
- Serving Size: 1/4 of the recipe
- Calories: 850kcal
- Carbohydrates: 15g
- Fat: 65g
- Protein: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If you look closely at the steak, you’ll see the muscle fibers running in one direction. “Slicing against the grain” means slicing perpendicular to that direction. This cuts the fibers into short pieces, making the steak much more tender and easier to chew.
Yes. While tri-tip or sirloin are great, this recipe would also work well with New York strip, ribeye, or flat iron steak. Adjust cooking times based on the thickness of your cut.
You can. Prepare the creamed spinach completely, let it cool, and store it in an airtight container in the fridge for up to two days. Reheat it gently in a skillet over low heat, stirring until warm.
Try More Recipes:
- Pasta with Ham, Leeks and Spinach Recipe
- Spinach and Mushroom Stuffed Shells Recipe
- Spinach and Feta Chicken Burgers Recipe
Peppercorn-Crusted Steak with Creamed Spinach Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes850
kcalA steakhouse-quality dinner at home, featuring a juicy sirloin steak with a bold, crunchy peppercorn crust, served alongside a rich and decadent creamed spinach.
Ingredients
1 stick salted butter
1/2 onion & 4 garlic cloves
2 12-oz bags baby spinach
4 oz. cream cheese
1/4 cup tricolor peppercorns
1 tsp. sugar
1 sirloin steak (1 3/4 to 2 lb.)
2 Tbsp. olive oil
2 rosemary sprigs
Salt, pepper, nutmeg
Directions
- Make the creamed spinach: Sauté onion and garlic in butter. Add spinach in batches and cook until fully wilted.
- Stir in cream cheese until melted, then season with salt, pepper, and nutmeg. Keep warm.
- Crush peppercorns and sugar. Season the steak with salt, then coat with the peppercorn mix.
- Sear the steak in a very hot, oiled cast-iron skillet for about 6 minutes per side.
- Add remaining butter, rosemary, and crushed garlic to the pan.
- Tilt the pan and baste the steak with the foaming butter for about 5 minutes, until medium-rare.
- Rest the steak for 10 minutes, then slice against the grain and serve.
Notes
- Room Temperature Steak: Letting your steak sit out for 20-30 minutes before cooking allows it to cook more evenly.
- Don’t Fear High Heat: A very hot pan is essential for creating the perfect seared crust on the outside of the steak while keeping the inside tender and juicy.
- Use a Thermometer: The most reliable way to cook a steak to your desired doneness is with an instant-read meat thermometer.
- Coarsely Crush Peppercorns: Don’t grind the peppercorns into a fine powder. You want coarse, crunchy pieces for the best texture in the crust.
