One-Skillet Steak for Two

This is a complete one-skillet meal for two that is satisfying. I found the idea in a magazine and I added my own twists to the recipe.

  • 1 - (12 ounce) New York Strip steak 
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons, plus 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup dry white wine or any broth, divided
  • 1 cup sliced mushrooms
  • 1 clove garlic, minced
  • 2 tablespoons shallots, finely chopped
  • 4 cups fresh baby spinach
  • 1/4 cup cream or half and half

  1. Season both sides of patted dry steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat a 9 inch cast-iron or stainless steel skillet over medium high heat.
  3. Rub seasoned steak with 2 teaspoons oil and cook, turning every 2 minutes, to desired doneness, about 7-11 minutes, depending on thickness of your steak.
  4. Transfer steak to a cutting board to rest.
  5. Heat remaining tablespoon oil and 1 tablespoon butter in the same pan adding 1/4 cup wine or broth slowly scrapping pan to de-glaze over medium high heat.
  6. Add mushrooms and cook, stirring occasionally, until browned, about 3-4 minutes.
  7. Add garlic 1/8 teaspoon salt and 1/8 teaspoon pepper.
  8. Continue to cook, stirring, for one minute.
  9. Transfer the mushrooms to a plate and cover to keep warm.
  10. Reduce heat to medium-low, add the shallots to the skillet and cook, stirring, until softened, 1-2 minutes.
  11. Add the other 1/4 cup wine or broth slowly.
  12. Add half the spinach and cook, stirring, until just wilted. 
  13. Add remaining spinach and cook, stirring, until wilted.
  14. Add the cream, remaining 1/8 teaspoon salt and 1/8 teaspoon pepper and cook for another 2 to 3 minutes until the cream has thickened slighty.
  15. Return the mushrooms to the skillet and stir them with the creamed spinach mixture.
  16. Remove from heat.
  17. Slice the steak and serve on top of the mushrooms and creamed spinach.
  18. Serves: 2

Tips: When I went to the grocery store boneless Rib-Eye steak was on sale at $5.00 less per pound than the New York Strip so I used it instead and it worked nicely. If you buy a small bag of baby spinach you can use the whole bag, dividing it in two. It wilts down significantly. Have all your ingredients ready and proportioned before you start to make the process work smoothly.


  1. Lovely idea. I have some steak I took down from the freezer last night, wondering what to do with it. Now I know.

    1. I made this last night. Wonderful flavour! Only problem was the steak got cold sitting on the cutting board (step 4) while I made the rest of it. I need to find a way to keep the steak warm, while I fix the spinach and mushrooms.

    2. I made this last night and loved it. I wrapped the steak in foil and placed it on a warm plate while I prepared the mushrooms and spinach. The steak was warm and juicy when it was time to eat. I also do this when I grill steaks.

  2. Looks good! This is exactly the type of recipe I was looking for. Not full of high carbs and tasty steak. Thank you!

  3. Steak. I need to pick some up!

  4. This looks delicious! Thanks for the recipe!

  5. This is a lovely blog and this particular recipe is now on my menu plan!

  6. So nice to see a recipe for two. We are empty nesters and I tire of leftovers and hate having food go to waste.