Peppercorn-Crusted Steak
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Recipe courtesy of Ree Drummond

Peppercorn-Crusted Steak with Pimiento Creamed Spinach

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  • Level: Easy
  • Total: 1 hr 10 min (includes resting time)
  • Active: 40 min
  • Yield: 4 servings



  1. Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds.
  2. Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.
  3. Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere.
  4. Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare.
  5. Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach.