NY Steak & Creamed Spinach

NY Steak & Creamed Spinach


Eat Like a Star!

For more than 80 years, Hollywood’s finest have wined and dined at The Palm steakhouse in New York City.

Bruce Bozzi Jr. from The Palm shows us how to make some of their celeb favorite, mouthwatering dishes.


NY Steak
Pre-heat large oven-proof sauté pan. Rub olive-oil on 18 oz New York Strip Steak, season with salt and pepper, and place in pan to cook for 2 ½ minutes.

The secret to cooking a great New York Strip is high heat, and “Don’t touch that steak!” When you’re ready to turn (do not wait full 2 minutes), season the steak and turn gently. Cook without disturbing for another 2 ½ minutes

The steak is then finished off in an oven at 425 degrees. For a warm red center, cook for Eight minutes; 12 minutes for a pink center.
When the steak comes out of the oven let it rest for about 5 minutes

Creamed Spinach
2 (10-ounce) boxes frozen chopped spinach, completely thawed
2 tbsps lightly salted butter
1 1/2 cup heavy cream
1 tsp fine sea salt
1/2 tsp white pepper, preferably freshly ground
1/2 tsp ground nutmeg, preferably fresh ground
1 tbsp cornstarch
1 tbsp white wine or water
1 cup grated Parmigiano-Reggiano

Using your hands, squeeze as much water as possible from the thawed spinach. In a large saucepan combine the butter and cream over medium heat. When the butter has melted, stir in the spinach, salt, white pepper, and nutmeg. Stirring occasionally, bring the mixture to a simmer, and cook for 3 minutes. In a small bowl, blend the cornstarch and wine with your fingertips, so you can feel when all the starch is dissolved. Add to the spinach mixture, and continue stirring until thickened, about 2 minutes. Stir in the Parmigiano, and taste for seasoning. Serve at once, or keep warm in the top of a covered double boiler over barely simmering water for up to 30 minutes.

Serves 6-8.

Click here to enter for your chance to get a $100 gift card to The Palm.