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Jorj Morgan

Grilled Prime Cap Steak with Gruyère Creamed Spinach

A prestigious steakhouse menu featuring the Spinalis (cap steak)—the most flavorful part of the ribeye—paired with rich, make-ahead creamed spinach and wild mushrooms.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

The Steaks
  • 4 6 to 8-ounce prime cap steaks (Spinalis)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Salt and coarse black pepper to taste
The Creamed Spinach
  • 1 tablespoon olive oil
  • 1 medium onion peeled and thinly sliced
  • 2 pounds fresh spinach leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 ounces Gruyère cheese grated (about ½ cup)
  • ½ teaspoon ground nutmeg
Wild Mushrooms & Garnish
  • 2 tablespoons butter
  • ½ pound fresh assorted wild mushrooms sliced (about 2 cups)
  • 2 ounces Parmesan cheese grated (about ½ cup)

Method
 

The Spinach & Gruyère Sauce
  1. Preheat the oven to 350°F.
  2. Heat olive oil in a large pan over medium heat. Sauté the onion until soft, then add spinach leaves. Cook until just wilted. Season with salt and pepper, then transfer to a baking dish.
  3. In a separate saucepan, melt 2 tablespoons butter. Whisk in the flour and cook for 2 minutes until bubbling.
  4. Slowly whisk in the milk and continue stirring for 4–5 minutes until thickened.
  5. Season with nutmeg, salt, and pepper. Remove from heat and stir in the Gruyère. Pour this sauce over the spinach and toss.
The Mushrooms
  1. In the same skillet used for the spinach, melt 2 tablespoons butter over medium-high heat.
  2. Add the wild mushrooms. Do not touch them for 4–5 minutes until they are deeply golden.
  3. Flip and sauté for another 3 minutes. Season with salt and pepper, then spoon over the spinach.
  4. Top with Parmesan and bake for 20 minutes until bubbling.
The Cap Steaks
  1. Marinate the steaks with Worcestershire, soy, garlic powder, and onion powder for 20 minutes.
  2. Prepare an outdoor grill or grill pan to medium-high heat.
  3. Just before grilling, season the steaks with salt and pepper.
  4. Grill for 3–4 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving alongside the spinach.