By Valentine's Day. Ribeye steaks again — cast iron, screaming hot, butter and thyme and garlic. Connie said Craig, this is perfect again. Two perfects in two years. I'm building a streak.
Pulmonary rehab working. Six weeks in, breathing measurably better — Diane showed me the numbers. I can walk two miles without the cough. Climb stairs without pausing. Smoke a brisket twelve hours if I stand upwind, which I do now, always upwind — the one concession to bronchitis I make without resentment because upwind still lets me cook.
Earl Thomas took his first steps this week. Ten months old, early for walking. Three steps from coffee table to Travis's hands, then fell on his bottom looking surprised. Travis sent the video and I watched it fourteen times. Showed it to Connie — seven times. Showed it to the gas station woman — once, she said cute, which was insufficient but I forgave her because she doesn't know Earl Thomas the way I know Earl Thomas.
Two perfects in two years means the ribeye is locked in — I’m not touching that. But a streak deserves a worthy supporting cast, and Connie deserves a full steakhouse plate, not just a beautiful sear sitting alone on the cast iron. Cheesy spinach is what I put beside it: rich, creamy, just enough garlic to feel intentional. It comes together while the steak rests, it takes maybe fifteen minutes, and when Connie says this is perfect for the third year running, I want her to mean the whole plate.
Cheesy Spinach
Prep Time: 5 min | Cook Time: 12 min | Total Time: 17 min | Servings: 4
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup yellow onion, finely diced
- 10 oz fresh baby spinach (or two 5 oz bags)
- 4 oz cream cheese, softened and cut into cubes
- 1/4 cup heavy cream
- 3/4 cup shredded sharp cheddar cheese, divided
- 1/4 teaspoon freshly grated nutmeg
- Salt and black pepper to taste
Instructions
- Soften the aromatics. Melt butter in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Wilt the spinach. Add the spinach in large handfuls, stirring and folding as each batch wilts down. Continue until all the spinach is wilted, about 3 minutes total. If excess liquid accumulates in the pan, carefully drain it off.
- Build the cream sauce. Reduce heat to medium-low. Add the cream cheese cubes and heavy cream to the skillet. Stir continuously until the cream cheese is fully melted and the sauce is smooth, about 2 minutes.
- Add the cheese and season. Stir in 1/2 cup of the shredded cheddar and the nutmeg. Season generously with salt and black pepper. Stir until the cheese is fully melted and everything is combined.
- Finish and serve. Sprinkle the remaining 1/4 cup of cheddar over the top. Let it melt for 1 minute off the heat, or place briefly under a broiler for a golden top. Serve immediately alongside your main.
Nutrition (per serving)
Calories: 285 | Protein: 9g | Fat: 24g | Carbs: 6g | Fiber: 2g | Sodium: 320mg