Quick, savory, and as good as steakhouse offerings:
- sirloin steak, cut as thick as you can find, or some other cut like New York strip or Porterhouse. You don’t need fancy dry-aged steak, but do try to get something at least 1-inch thick; 1.5- or 2-inches thick cooks even better.
- spinach leaves
- minced garlic
Steakhouse steak is easy to replicate. I’ll share the stove-top method on which I’ve settled; check out Kenji Alt-Lopez’s The Serious Eats Definitive Guide to Steak for other options, including using an outdoor grill.
- Get a cast-iron pan very hot. Beware of heating non-stick pans over 700 F (for health concerns).
- Season your steak with large cube kosher salt, pepper, or a dusting of chili powder, or my favorite, berbere.
- Introduce some fat into the pan. Bacon fat or a cooking oil with a high smoking point are good choices.
- Lay the seasoned steak into the pan, cooking for perhaps two minutes on a side, with a bit of time on each edge. Remove the steak to a serving plate to rest. Turn down the heat to medium.
- In the same pan, with a spatula at the ready, add the minced garlic.
- Quickly, before the garlic can burn, add the spinach leaves. Wilt the mixture by constantly moving and flipping for half a minute. Move to serving plate. Turn off the heat. Enjoy.