Classic Steakhouse Dinner

Preparing the Steak

1. Season the Steaks: Remove the steaks from the refrigerator and let them come to room temperature. Season both sides generously with salt and black pepper.
2. Sear the Steaks: In a large cast-iron skillet, heat the olive oil over high heat until just smoking. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or until they reach your desired doneness.
3. Baste the Steaks: Reduce the heat to medium-low, add the butter, smashed garlic, and fresh thyme or rosemary sprigs to the skillet. Baste the steaks with the melted butter using a spoon, cooking for an additional 1-2 minutes.
4. Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board, loosely covered with foil, for about 5-10 minutes.

Preparing the Mashed Potatoes

5. Cook the Potatoes: In a large pot, cover the cubed potatoes with water and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and return to the pot.
6. Mash the Potatoes: Add the heavy cream and butter to the pot with the potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste.

Preparing the Creamed Spinach

7. Wilt the Spinach: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the spinach and cook until wilted.
8. Make the Sauce: Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and cook until the sauce has thickened, about 5 minutes. Season with salt and black pepper to taste.

Preparing the Garlic Butter Mushrooms

9. Sauté the Mushrooms: In a large skillet, melt the butter over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the sliced mushrooms and cook until golden brown and tender, about 5-7 minutes. Season with salt and black pepper to taste. Garnish with chopped parsley.

Preparing the Classic Caesar Salad

10. Assemble the Salad: In a large bowl, toss the chopped Romaine lettuce with grated Parmesan cheese and croutons. Drizzle with Caesar dressing and toss to combine.

Preparing the Red Wine Reduction Sauce

11. Cook the Shallots: In the same skillet used for the steaks, melt the butter over medium heat. Add the chopped shallots and minced garlic, cooking until softened, about 3-4 minutes.
12. Reduce the Sauce: Pour in the red wine and beef broth, stirring to combine. Bring to a simmer and cook until the sauce has reduced by half, about 10-15 minutes. Stir in the fresh thyme leaves and season with salt and black pepper to taste.

Serving

13. Plate the Meal: Arrange the steak, mashed potatoes, creamed spinach, and garlic butter mushrooms on each plate. Serve the Caesar salad on the side. Drizzle the red wine reduction sauce over the steak.

Conclusion

This classic steakhouse dinner offers a restaurant-quality experience at home. The combination of juicy, flavorful steak, creamy mashed potatoes, rich creamed spinach, and savory mushrooms, all topped off with a robust red wine reduction sauce, creates a memorable and indulgent meal. Enjoy this luxurious dinner with your favorite wine and savor the flavors of a true steakhouse feast!