The Pioneer Woman’s Peppercorn-Crusted Steak with Creamed Spinach | The Pioneer Woman | Food Network

Ree gives home-cooked strip a huge upgrade with and creamy, cheesy !
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Take one sassy former city woman, her hunky rancher spouse, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Lady. The Pioneer Lady is an open invite into Ree Drummond's life: The award-winning blogger and best-selling cookbook author pertains to Network and shares her unique brand of home cooking, from throw-together dinners to sophisticated events. The series, set versus the fish story of life in the house on the variety, is the next finest thing to really sitting on a stool in Ree's kitchen.

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Peppercorn-Crusted Steak with Pimiento Creamed
Level: Easy
Total: 1 hr 10 minutes (includes resting time).
Active: 40 minutes.
Yield: 4 portions.


4 tablespoons salted butter.
1/2 onion, carefully sliced.
2 cloves garlic, carefully sliced.
2 12-ounce bags infant spinach.
4 ounces cream cheese, cut into pieces.
1/4 cup whipping cream.
One 4-ounce jar pimientos, drained.
1 1/4 teaspoons kosher salt.
Newly ground black pepper.
Pinch ground nutmeg.
1/4 cup tricolor peppercorns.
1 teaspoon sugar.
2 pounds strip steaks (3 to 4 private steaks), at room temperature.
2 tablespoons olive oil.


Melt the butter in a big skillet over medium heat. Add the onion and cook, stirring sometimes, up until soft however not browned, about 5 minutes. Add the garlic and cook for 30 seconds.

Add the spinach to the skillet in handfuls, stirring after each addition. Prepare till all the spinach is wilted, about 12 minutes. Press the spinach to one side of the skillet. Add the cream cheese and heavy cream to the opposite and smash it up until mainly 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.

Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or frying pan. Spray the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pushing to adhere.

Heat a big cast-iron frying pan over high heat. Swirl the olive oil in the frying pan. Include the steaks and cook till well browned and prepared to your preferred temperature, about 6 minutes per side for medium-rare.

Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks versus the grain and serve with the creamed spinach.

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Ree Drummond's Peppercorn-Crusted Steak with Creamed Spinach|The Pioneer Woman|Food Network.

The Pioneer Woman's Peppercorn-Crusted Steak with Creamed Spinach | The Pioneer Woman | Food Network

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About the Author: Yvette Cook


  1. I’m still trying to obtain reservations at your hotel! It’s absolutely adorable. You could probably charge 5x the cost so it’s not always sold out.

  2. U can use the cream in the pan to put on top of the steaks after plating the dish up

  3. That steak had an inconsistent crust, which is resulted from her seasoning (washed out), and also it out more medium well/well done than anything. there were like 3 pieces I’ve seen that were perfect.

    1. Didn’t look like the steaks were rested. All the juices would drain out.

  4. I really I love watching you I think you have awesome recipes and I have a whole kitchen in you and The pioneer woman

  5. I want to express my appreciation to you for the kindness during difficult time thank you so much for the 2BTC🥰🥰

  6. This looks so good ! I am for sure going to make this for a nice stay in date night !

  7. I want to express my appreciation to you for the kindness during difficult time thank you so much for the 2BTC🥰🥰

  8. I love her shows and subscribe to thePioneer Woman magazine for a couple of years now.

  9. Looks so
    Good but unfortunately with the price going that up I no longer can afford steak! All day chicken and eggs 🙁

  10. Who puts sugar on their overcooked steak? 😐 I guess your knife skills are the reason you forgot to cut the spinach…… Who taught you to hold a chef’s knife like that? You cook for a living?!?!

    1. Sugar might be used to help brown/sear the steak. Never seen that done before though.

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