Past Recipes
Seared Steak

Seared Steak with Creamed Spinach, Potatoes, and Parmesan Butter

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Recipe Details


Pan-seared steaks, creamed spinach, and hearty potatoes make this dinner an all-American favorite. This week, we’re making the steakhouse classic even more enticing by frying the potatoes until crispy and tossing them with caramelized onions and cheesy creamed spinach. To top it off, a Parmesan-infused butter melts over the tender, juicy steaks for extra richness.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 650
  • Protein 38g
  • Total Carb 37g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Yukon Gold potatoes
    10 ounces
    Yukon Gold potatoes
  • unsalted butter
    2 packets
    unsalted butter
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • steaks
  • heavy cream
    2 ounces
    heavy cream
  • baby spinach
    4 ounces
    baby spinach
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Unwrap butter packets and place in a small bowl to soften at room temperature (we recommend at least 10 minutes). Cut potatoes into ¼-inch cubes. Peel onion, halve, and thinly slice. Mince garlic.

  2. Caramelize onions

    Caramelize onions

    Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add onion and cook, stirring frequently, until light brown and softened, about 6 minutes. Add garlic and ¼ cup water and cook, stirring, until onion is golden and water has evaporated, 4-5 minutes more. Season with ¼ teaspoon salt and transfer to a plate. Reserve pan, off heat, for Step 4.

  3. Sear steak

    Sear steak

    While onions caramelize, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and cover with foil to keep warm.

  4. Fry potatoes

    Fry potatoes

    Return pan from onions to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, carefully add potatoes (stand back in case hot oil splatters); fry in a single layer, without moving, until golden on bottom, 4-5 minutes. Gently stir potatoes and continue cooking until golden brown all over and tender, 5-6 minutes more. Reduce heat to medium.

  5. Finish potatoes and spinach

    Finish potatoes and spinach

    To pan with potatoes, still over medium heat, add heavy cream and caramelized onions; simmer until slightly thickened, 1 minute. Pat spinach dry with paper towel and add to pan, along with half of Parmesan. Toss until just wilted, 1 minute more. Remove pan from heat; season with ¼ teaspoon salt and pepper. To bowl with softened butter, add remaining Parmesan, ⅛ teaspoon salt, and pepper as desired. Mash with a fork until fully combined.

  6. Plate seared steak

    Plate seared steak

    Cut steaks against the grain into ¼-inch slices. Divide creamed spinach and potatoes between serving plates. Place sliced steak over top and dollop with Parmesan butter. Enjoy!

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