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Ribeye Gratin

4 (10 oz.) Ribeye Steaks
2 cups spinach, chopped
1/2 cup gruyere cheese, grated
2 tbsp. dry white wine
1 tbsp. shallot, minced
1 tsp. garlic, minced
Directions: Saute the spinach in the white wine until wilted. Add the shallot and garlic and cook 1 more minute, remove from heat and toss in the cheese. Grill Ribeye Steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.) Top each ribeye steak evenly with the spinach mixture and place under a broiler until the cheese turns golden brown, about 30 seconds. If you don't have a broiler, you can melt the cheese in the oven but ensure you under cook your steaks before placing them in the oven to avoid over doneness.
Source: KC Steak Company

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