Porterhouse Steak With Creamed Spinach

1. 1

   Remove the steak from the refrigerator about 30 minutes before roasting.

2. 2

   Preheat an oven to 450F.

3. 3

   Bring a saucepan of water to a boil over high heat.

4. 4

   Add the spinach, blanch for 30 to 45 seconds and drain.

5. 5

   Rinse with running cold water and drain again.

6. 6

   Squeeze out as much water as possible, then coarsely chop.

7. 7

   In a fry pan over medium heat, melt the butter.

8. 8

   Add the mushrooms and saute until softened, 3 to 4 minutes.

9. 9

   Add the shallot and cook for 1 to 2 minutes.

10. 10

    Add 3 Tbs.

11. 11

    of the cream, bring to a boil and cook for 1 to 2 minutes.

12. 12

    Add the spinach, season with salt and pepper, and cook for 1 to 2 minutes.

13. 13

    Remove from the heat and add the nutmeg and the remaining 1 Tbs.

14. 14

    cream, if desired; keep warm.

15. 15

    Preheat a heavy ovenproof fry pan over high heat until very hot.

16. 16

    Sprinkle about 1/4 teaspoons salt over the bottom of the pan.

17. 17

    Add the steak to the pan and sear for 2 minutes.

18. 18

    Turn the steak over and immediately transfer the pan to the oven.

19. 19

    Roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125 to 130F for medium-rare, 7 to 8 minutes.

20. 20

    Transfer the steak to a warmed platter, cover loosely with aluminum foil and let rest for 5 minutes.

21. 21

    Cut the loin and tenderloin from the bone and cut the meat into slices 3/8 inch thick.

22. 22

    Arrange an equal amount of loin and tenderloin on each of 2 warmed plates.

23. 23

    Spoon the creamed spinach alongside and serve immediately.

* Per serving · 4 servings · Values may vary.