1 ¼ tsp Cayenne Pepper
1 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Fennel Seeds, lightly crusted
1 tsp Sweet Paprika
½ tsp Ground Cardamom
Salt and freshly ground Pepper
4 Delmonico or boneless rib-eye steaks
(about 2 ¼ lbs. total), pounded ½ inch thick
3 Tbsp unsalted Butter
2 Tbsp extra-Virgin Olive Oil
2 Large Garlic Cloves, finely chopped
10 ounces Baby Spinach
1. In a small bowl, combine 1 teaspoon of the Cayenne Pepper with Coriander, Cumin, Crushed
Fennel, Sweet Paprika, Cardamom, 1 ½ teaspoons of Salt and 1 ½ teaspoons of Pepper. Sprinkle
the spice mixture on both sides of the steaks, patting them onto the meat.
2. In a large, heavy skillet, melt 2 tablespoons of the unsalted butter in 1 tablespoon of the Olive Oil.
Add the chopped Garlic and the remaining ¼ teaspoon of Cayenne Pepper and cook the Garlic over
moderate heat, stirring, for 2 minutes. Add the Baby Spinach to the skillet and cook, turning, until
the Spinach is wilted, about 5 minutes. Season the Spinach with Salt and Pepper. Transfer the
Spinach to a serving platter and keep warm.
Wipe out the skillet and melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of Olive Oil. Add the Delmonico Steaks to the skillet and cook the Steaks over high heat for about 3 minutes per side for medium rare. Set the Steaks on the Wilted Spinach and serve at once.