Saucy Buttered, Smothered Steaks with Spinach Gratin

Preparation

1. Step 1

   Preheat the oven to 450°F.

   Step 2

   For the spinach gratin, heat a medium skillet with 2 tablespoons of the EVOO over medium-high heat. Add the onion, garlic, nutmeg, salt, and pepper and cook for 2 minutes. Remove and reserve in a small mixing bowl 3 tablespoons of the cooked onion mixture to use in your saucy butter. To the remaining onion in the skillet, add the squeezed spinach, stirring to distribute the onion in the spinach. Next, add the chicken stock and continue to cook for 2 minutes. Add the cream cheese, stirring to distribute. Transfer the mixture to a small baking dish. Mix the shredded Swiss cheese with the plain bread crumbs. Top the spinach with the Swiss cheese mixture and transfer to the oven for 10 to 12 minutes, or until the top is golden brown.

   Step 3

   For the saucy butter, add the Worcestershire sauce, hot sauce, salt, and pepper to the reserved onion mixture. Mix to combine, then add the soft butter. Mix to combine again and reserve in the refrigerator.

   Step 4

   For the steaks, heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Liberally season both sides of the steaks with salt and pepper. Add the steaks to the pan and cook for 5 to 6 minutes on each side. Remove from heat to a platter and top each steak with a rounded tablespoon of saucy butter. Allow the meat to rest and the butter to melt for 3 to 5 minutes. Serve steaks with the spinach gratin.

2. Tidbit

   Step 5

   Leftover butter can be frozen, well wrapped, for up to 6 months. Try it on not only beef but also on chicken pork, or turkey.