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cooking
4
Servings
25
min
Prep Time
15
min
Cook Time
ingredients

  • 4 (10 oz.) Kansas City Boneless Ribeye Steak Steaks
  • 2 cups spinach, chopped
  • 1/2 cup gruyere cheese, grated
  • 2 tbsp. dry white wine
  • 1 tbsp. shallot, minced
  • 1 tsp. garlic, minced
  • Source Customer Submission

Details

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.