Ingredients
Scale
The steak:
- 14 oz (400 g ) ribeye steak
- 1 Tbsp e.v.o. oil
- Fine sea salt
- Fresh cracked pepper
- 1/2 tsp each onion, garlic, and paprika powder
- 1 bunch washed spinach
Spinach:
- 1 bundle of fresh spinach (3 cups washed and trimmed)
- A clove garlic whole and pressed
- 2 Tbsp e.v.o. oil
- Pinch of dried red chili flakes
- salt and pepper to taste
- 2 Tbsp of whipping cream
Mushrooms:
- 4-6 chopped Crimini mushrooms
- 1 Tbsp e.v.o. oil
- A clove of garlic minced
- Pinch dried red chili flakes
- Splash of white wine
- Pinch of dried oregano and rosemary
- 1 tsp butter
- A sprinkling of freshly chopped parsley (1 tsp)
- Salt and pepper to taste
Garlic butter:
- 3 Tbsp salted butter
- 1/2 tsp garlic powder
- 1 Tbsp freshly chopped parsley
Arugula:
- 1 cup of fresh arugula
- pinch of salt and pepper
- 1 Tbsp e.v.o. oil
- a squeeze of fresh lemon juice
Instructions
Spinach:
- In a cast iron skillet drizzle in olive oil, toss in garlic and chili flakes, bring to medium heat then slowly start adding spinach, cover, but more so, stir frequently making sure all the spinach wilts. About 10 minutes.
- Season with salt and pepper and pour in cream. Stir again so the cream is well incorporated with the spinach. Turn off heat, place creamed spinach onto a plate.
Mushrooms:
- Drizzle olive oil into a cast skillet. Add garlic, red chili flakes, bring the heat to medium on stovetop. Add in chopped mushrooms and stir. Sauté for 2-3 minutes.
- Pour in white wine, season with salt and pepper, oregano, and rosemary. Stir well and cook until mushrooms are soft and plump about 5 minutes.
- Furthermore, sprinkle with chopped parsley and take off heat. Place in a bowl.
Arugula:
- In a bowl toss in arugula. Drizzle in olive oil. Season with salt and pepper, and finish with a squeeze of lemon juice. Set aside.
Steak:
- Season steak, rub with olive oil. Season with all the spices on both sides, and set aside.
- Take the pan you cooked mushrooms in. Wipe out any liquid out of the pan. Drizzle in olive oil and bring to high heat on stovetop.
- Place steak into pan and sear for about 2-3 minutes. Likewise, turn over steak and sear again for about 2 minutes then add butter to bottom of pan.
- Once melted, take a spoon and scoop the melted butter and pour over top of the steak.
- Keep doing this until when a meat thermometer is placed in the middle of the steak about mid-way reads 145° for medium, 155° for well, and vice versa 125° for rare and 135° for medium-rare. These temperatures are all in Fahrenheit.
- Take steak out of pan, drizzle juices overtop, and let rest for 5 minutes.
- Furthermore, do not wash the pan, we are going to use this pan for toasting the buns.
The buns and garlic butter:
- In a ramekin add butter, garlic powder, and chopped parsley. Stir until smooth and well incorporated.
- Cut buns in half and spread some herbed butter on both insides of halved buns.
- Place buns in the pan that you cooked the steak. Bring to med-high heat and toast until nice and golden brown. Take out of pan and set aside.
Assembly:
- Cut steak into thin strips.
- Take the toasted buns and on the bottom place the wilted green. Top that with some of the steak strips.
- Spoon on some of the sautéed mushrooms, and top with dressed arugula. Place top half on and pierce with a toothpick. It is ready to serve!
Enjoy!
Notes
You can use whatever cut of steak you like: T-bone, strip loin etc.
You can also serve this open faced on a thickly toasted slice of garlic toast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: stove top
- Cuisine: North American
Keywords: ribeye, beef, steak sandwich, spinach, arugula, mushrooms, North American cuisine, dinner, garlic,
