When I think of a truly special meal, my mind immediately goes to those perfect steakhouse dinners. You know, the kind where the steak is cooked to absolute perfection, and the sides are just as important as the main event? For me, no steakhouse meal is complete without a side of rich, decadent creamed spinach. Seriously, the thought of diving into a creamy, savory bowl of spinach with just the right amount of garlic and seasoning? It’s pure comfort food! And the best part? You can totally recreate that amazing Creamed Spinach (Steakhouse Style) right in your own kitchen. I still remember my first proper steakhouse meal as a teen; that creamed spinach was a revelation, and I’ve been trying to capture that magic ever since!
Why You’ll Love This Creamed Spinach (Steakhouse Style) Recipe
Honestly, what’s not to love about this dish? It hits all the right notes:
- Pure Steakhouse Indulgence: It’s got that super rich, decadent flavor you crave from your favorite fancy restaurants. We’re talking velvety smooth and totally delicious!
- Surprisingly Easy: Even though it tastes like you slaved away for hours, it comes together super fast. Perfect for when you want something special without all the fuss.
- The Ultimate Sidekick: Seriously, this creamed spinach is the perfect partner for steaks, chops, chicken, or even just a hearty piece of bread. It’s a total crowd-pleaser for any dinner party or family meal.
Gather Your Ingredients for Steakhouse Style Creamed Spinach
You know, the key to getting that authentic steakhouse taste is using good quality ingredients. It might seem simple, this creamed spinach, but don’t skimp on the good stuff! Trust me, using fresh spinach and whole milk makes a world of difference. Here’s what you’ll need to grab:
For the Spinach:
- 1 lb fresh spinach, washed (make sure it’s clean, no one wants a sandy bite!)
For the Cream Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped (I like to get it super tiny so it melts into the sauce)
- 2 cloves garlic, minced (fresh garlic is a must here!)
- 1/4 cup all-purpose flour
- 1.5 cups whole milk (this is crucial for that creamy richness!)
- 1/2 cup heavy cream (for ultimate decadence!)
- 1/4 teaspoon nutmeg, freshly grated (it adds this subtle warmth that’s amazing)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Step-by-Step Guide to Making Creamed Spinach (Steakhouse Style)
Alright, let’s get down to business and make this amazing creamed spinach! It might look fancy, but trust me, it’s totally doable. We’re going to build this dish layer by layer, and before you know it, you’ll have a side that’s just as good as anything you’d get with a prime rib. I love starting by getting the spinach ready first, that way it’s all prepped and waiting for its creamy bath. You can even do this part a little ahead of time, which is always a win in my book! Ready? Let’s cook!
Preparing the Spinach
First things first, let’s get that spinach ready to go. You’ll want to give it a quick dip in boiling water – just about a minute is all it needs, seriously! Then, straight into an ice bath or a cold water rinse to stop the cooking. Now for the most important part: squeeze out every drop of water you possibly can. I usually twist it up in a clean kitchen towel or just use my hands until it feels pretty dry. Then, give it a good rough chop. We want nice little pieces, not a mushy mess!
Creating the Rich Cream Sauce
Okay, this is where the magic starts to happen! Grab your biggest skillet – you’ll need some room for all this goodness. Melt that butter over medium heat. Toss in your finely chopped onion and let it get soft and gorgeous, maybe about 5 minutes. You don’t want them browned, just tender. Now, add the minced garlic and cook for just another minute until it smells amazing. Be careful not to burn it! Next, sprinkle in the flour and stir it around. Cook it for a minute, letting it get nice and bubbly – this cooks out that raw flour taste. Now for the dairy! Slowly, and I mean slowly, whisk in the milk and then the heavy cream. Keep whisking like crazy so you don’t get any lumps. Bring it all up to a gentle simmer, stirring constantly, until it thickens up nicely. It should coat the back of a spoon, like a lovely gravy.
Combining and Finishing Your Creamed Spinach
Once your sauce is perfectly creamy and thickened, it’s time to add the star of the show! Stir in your chopped spinach, that pinch of nutmeg (don’t skip it, it’s a game changer!), salt, and pepper. Give it all a good stir to combine everything. Let it bubble away gently for just a couple more minutes, just until the spinach is heated through and everything is beautifully melded together. This is also your chance to taste it! Does it need a little more salt? A tiny bit more pepper? Adjust it to your liking. Then, just serve it up hot and watch everyone’s eyes light up!
For more tips on creating restaurant-quality dishes at home, check out this guide to recreating restaurant favorites!
Tips for Perfect Steakhouse Creamed Spinach
Want to nail that restaurant-style creamed spinach every single time? It’s all about a few little tricks! First off, don’t be tempted by frozen spinach unless you absolutely have to. Fresh spinach has so much more flavor and the right texture. And when you’re squeezing it dry after blanching? Really go for it! Any extra water sitting there will totally dilute that gorgeous, rich sauce. You want every bite to be pure creamy goodness, not watered down. For extra pizzazz, I sometimes add a tiny pinch of cayenne pepper right with the nutmeg – it gives it a little warmth without making it spicy. It’s like a secret handshake for flavor! For more pro tips on cooking, check out my guide to ingredients and cooking temps – it’s a lifesaver!
Ingredient Substitutions and Notes
So, what if you’re missing an ingredient or just want to tweak things a bit? No problem! If you don’t have whole milk, I’ve found that 2% works in a pinch, but you might end up with a slightly less rich sauce. Heavy cream is pretty non-negotiable for that luxurious texture, but if you *really* can’t use it, a bit more milk won’t totally ruin things, though it won’t be quite as decadent. And about that spinach: while I totally sing the praises of fresh, if you must use frozen, make sure it’s thawed and squeezed REALLY dry. You’ll likely need about 10-12 ounces of thawed frozen spinach.
Frequently Asked Questions About Creamed Spinach
Got questions about whipping up this dreamy creamed spinach? I’ve got you covered!
Can I make this creamed spinach ahead of time for a party?
Oh, totally! You can totally make it a day ahead. Just let it cool completely, then pop it in an airtight container in the fridge. When you’re ready to serve, reheat it gently on the stove over low heat, stirring often, until it’s hot and creamy again. You might need to add a splash more milk or cream to get it back to that perfect saucy consistency. It’s a lifesaver for busy hosting days!
What can I use if I don’t have heavy cream?
If you’re out of heavy cream, don’t sweat it! You can use more whole milk, but your sauce won’t be *quite* as rich and decadent. For a good middle ground, you could also try a mix of evaporated milk and a little extra butter, or even a couple of tablespoons of full-fat cream cheese stirred in until smooth when you add the milk. It won’t be exactly the same, but it’ll still be super yummy!
How do I stop my creamed spinach from being watery?
The biggest culprit for watery creamed spinach is extra liquid from the spinach itself! That’s why squeezing all the water out after blanching is SO important. If your sauce still seems a bit thin after you add the spinach, try letting it simmer on low for a few extra minutes, stirring constantly, to let it thicken up naturally. You want every bite to be pure creamy goodness, not watered down. Also, make sure you’re using whole milk and heavy cream, as they have enough fat to create a nice, thick sauce.
Can I use frozen spinach instead of fresh?
Yep, you sure can! If you’re in a pinch, thawed and thoroughly squeezed frozen chopped spinach works. Just make sure you squeeze out as much moisture as humanly possible – seriously, wring it out like a dishrag! You’ll probably need about 10-12 ounces of thawed frozen spinach to equal the 1 lb of fresh. It won’t have quite the same fresh flavor, but it’s a good shortcut!
Nutritional Information (Estimated)
Just a heads-up, this is a rich dish, so those numbers might look a little higher than you expect! This estimate is per serving, assuming you get 4 servings from the recipe. Keep in mind that actual values can vary based on the specific brands of ingredients you use and how precise your measurements are.
Share Your Creamed Spinach Masterpiece!
Okay, now that you’ve made this incredible creamed spinach, I want to hear ALL about it! Did it taste just like your favorite steakhouse? Did your family gobble it up? Drop a comment below and let me know how it turned out, or even give it a rating! And if you snap a picture (because let’s be honest, it’s gorgeous!), tag me on social media. I absolutely love seeing your creations! If you have any extra questions or just want to share your cooking triumphs, feel free to reach out through my contact page. Happy cooking!
Creamed Spinach (Steakhouse Style)
Ingredients
Equipment
Method
- Blanch the spinach in boiling water for 1 minute. Drain, rinse with cold water, and squeeze out as much liquid as possible. Roughly chop the spinach.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the onion and garlic mixture. Stir and cook for 1 minute.
- Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Stir in the chopped spinach, nutmeg, salt, and pepper. Cook for 2-3 minutes, stirring, until the spinach is heated through and the sauce is creamy.
- Taste and adjust seasoning if needed. Serve hot.
