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1
Preheat the oven to 450F.
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2
For the spinach gratin, heat a medium skillet with 2 tablespoons of the EVOO over medium-high heat.
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3
Add the onion, garlic, nutmeg, salt, and pepper and cook for 2 minutes.
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4
Remove and reserve in a small mixing bowl 3 tablespoons of the cooked onion mixture to use in your saucy butter.
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5
To the remaining onion in the skillet, add the squeezed spinach, stirring to distribute the onion in the spinach.
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6
Next, add the chicken stock and continue to cook for 2 minutes.
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7
Add the cream cheese, stirring to distribute.
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8
Transfer the mixture to a small baking dish.
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9
Mix the shredded Swiss cheese with the plain bread crumbs.
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10
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.
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11
For the saucy butter, add the Worcestershire sauce, hot sauce, salt, and pepper to the reserved onion mixture.
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12
Mix to combine, then add the soft butter.
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13
Mix to combine again and reserve in the refrigerator.
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14
For the steaks, heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
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15
Liberally season both sides of the steaks with salt and pepper.
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16
Add the steaks to the pan and cook for 5 to 6 minutes on each side.
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17
Remove from heat to a platter and top each steak with a rounded tablespoon of saucy butter.
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18
Allow the meat to rest and the butter to melt for 3 to 5 minutes.
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19
Serve steaks with the spinach gratin.
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20
Leftover butter can be frozen, well wrapped, for up to 6 months.
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21
Try it on not only beef but also on chicken pork, or turkey.
