# Classic Steakhouse Creamed Spinach > A silky, old-school creamed spinach made for steakhouse nights: tender wilted spinach tossed in a rich garlic-butter cream sauce, brightened with a touch of nutmeg and finished with salty Parmesan. Easy to finish on the stovetop or pop under the broiler for a bubbly top — ideal alongside grilled or roast beef. Canonical URL: https://www.topshelf.recipes/recipes/classic-steakhouse-creamed-spinach ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 1, 2026 Last Updated: September 3, 2026 ## About This Recipe This is the creamed spinach you remember from old-school steakhouses — glossy, garlicky, and just rich enough to behave like a proper steak partner rather than overpower it. Using a mix of whole milk and heavy cream keeps the sauce silkier and lighter than an all-cream version, while a judicious grating of nutmeg and a generous dusting of freshly grated Parmesan give the dish a warm, savory backbone. The key here is restraint: bright wilted baby spinach is intended to shine through the cream rather than disappear into it. What makes this version work for home cooks is how it handles moisture: wilting in batches and squeezing out the spinach preserves the sauce’s silkiness, and the reserved spinach liquid acts as a chef’s secret to rescue thinness without watering down flavor. The recipe is forgiving — finish it on the stovetop for a weeknight steak or transfer to a gratin dish and broil for a browned top when you want something more celebratory. This is for anyone who wants an indulgent, approachable side that reads like a restaurant classic but behaves like a dependable weeknight ally. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 20 minutes - Total Time: 30 minutes - Servings: 6 - Difficulty: Easy - Category: Dinner ## Ingredients ### Wilt the spinach with garlic - 1 1/2 lb Fresh baby spinach - 3 tbsp Unsalted butter - 1 tbsp Extra-virgin olive oil - 3 cloves Garlic, minced - 1 tsp Kosher salt - 1/4 tsp Freshly ground black pepper ### Squeeze and reserve excess moisture - 2 tbsp All-purpose flour - 1 cup Whole milk + heavy cream (combined) ### Make a rich garlic-butter cream sauce - 3/4 cup Freshly grated Parmesan - a pinch Freshly grated nutmeg ## Instructions ### 1. Wilt the spinach with garlic Heat a large wide skillet over medium-high heat. Add the butter and olive oil; when the butter foams, add the minced garlic and cook 15–30 seconds until fragrant. Add the spinach in batches, tossing until just wilted (2–3 minutes per batch). Season lightly with half the salt and pepper. Remove from the pan, transfer to a large bowl, and let cool slightly. ### 2. Squeeze and reserve excess moisture Once cool enough to handle, gather the spinach in handfuls and squeeze out as much liquid as possible into a bowl (reserve the liquid). Roughly chop the spinach and set aside. This step keeps the sauce silky instead of watery and the reserved liquid can be used to thin the sauce if needed. ### 3. Make a rich garlic-butter cream sauce Wipe the skillet clean, return to medium heat and melt 1 tbsp of the reserved butter (or use the pan drippings). Stir in the flour and cook 1–1½ minutes to remove raw taste. Slowly whisk in the milk + cream until smooth and beginning to thicken, 2–3 minutes. Season with the remaining salt and pepper. ### 4. Finish with Parmesan and nutmeg Lower the heat and stir in the grated Parmesan until melted and the sauce is glossy. Add the nutmeg and taste, adjusting salt and pepper as needed. If the sauce is too thick, whisk in 1–2 tbsp of the reserved spinach liquid until you reach a silky consistency. ### 5. Combine and choose your finish Fold the chopped, squeezed spinach into the cream sauce until evenly coated. For a quick skillet finish, simmer gently 1–2 minutes to marry flavors. For a browned top (great alongside roast beef), transfer to an ovenproof dish, dot with the remaining butter, and broil or bake at 400°F (200°C) for 4–6 minutes until the edges bubble and the top lightly browns. ### 6. Make-ahead and reheating tips To make ahead, cool completely and refrigerate up to 48 hours. Reheat gently in a skillet over low heat with a splash of milk or reserved spinach liquid until warmed through; you can also reheat in a 350°F (175°C) oven covered for 10–12 minutes and finish under the broiler for a minute if desired. Serve immediately alongside grilled or roast beef. ## Nutrition Estimated nutrition per serving (about ¾ cup): - Calories: 191 kcal - Protein: 6.9 g - Carbohydrates: 10.6 g - Fat: 14.4 g - Saturated Fat: 7.3 g - Trans Fat: 0.1 g - Fiber: 2.1 g - Sugar: 2.6 g - Added Sugars: 0 g - Cholesterol: 38 mg - Sodium: 597 mg - Potassium: 245 mg - Calcium: 213 mg - Iron: 0.9 mg - Vitamin D: 0 mcg ## Tips ### Wilt in batches Add spinach in handfuls so each leaf quickly touches hot fat and releases steam evenly; overcrowding steams rather than sears and makes more liquid to squeeze out. ### Squeeze firmly dry Press the cooked spinach in handfuls over a bowl until barely damp; removing excess moisture prevents a grainy, watery cream sauce. ### Toast the flour Cook the flour in butter 1–1½ minutes until pale and fragrant to remove raw starch flavor and ensure a smooth, slightly nutty roux. ### Use reserved liquid Whisk in 1–2 tablespoons of the squeezed spinach liquid to loosen the sauce while preserving concentrated spinach flavor if it gets too stiff. ### Grate Parmesan fresh Pre-grated cheese contains anti-caking agents that can prevent smooth melting; freshly grated Parmesan yields a glossy, velvety sauce. ## Variations and Substitutions ### Lighter dairy option Replace half the cream with low-fat milk and finish with 2 tablespoons of ricotta stirred in off-heat for creaminess with fewer calories. ### Garlic & lemon twist Add an extra minced clove and finish with 1 teaspoon lemon zest and a squeeze of lemon juice to brighten the richness for fish or chicken pairings. ### Nut-free richness Omit nutmeg and swap Parmesan for grated aged cheddar or Gruyère if you want deep savory notes without potential nut-allergen concerns. ### Make it vegan Use vegan butter, a plant-based 'cream' (oat or cashew), and a savory vegan Parmesan substitute; reduce the liquid slightly to maintain body. ## Notes This is a classic, no-fuss creamed spinach that balances rich cream and butter with bright Parmesan and a whisper of nutmeg — perfect for Sunday roasts or weekend steaks. Home cooks will love how quickly it comes together and the easy options to finish in a skillet or oven. ### Storage and Make-Ahead Cool the creamed spinach completely before refrigerating in an airtight container for up to 48 hours. To reheat, warm gently in a skillet over low heat with a splash of milk or the reserved spinach liquid, stirring so the sauce loosens without separating; alternately, reheat covered at 325°F (160°C) for 10–12 minutes and brown briefly under the broiler if desired. Avoid high heat or microwave bursts that can curdle the sauce. ### Serving Suggestions This creamed spinach is classic alongside a pepper-crusted ribeye, roast prime rib, or grilled hanger steak; spoon a generous portion next to the meat so its glossy sauce mingles with pan juices. For a full plate, add roasted fingerling potatoes or a simple shallot-marinated tomato salad to cut the richness. Pair with a medium-bodied red like Malbec or a structured Chardonnay to complement the cream and Parmesan. ## Frequently Asked Questions ### Can I use frozen spinach instead of fresh? Yes — thaw and squeeze frozen spinach thoroughly to remove as much water as possible, then proceed from the sauce step; you’ll need about 14–16 ounces of frozen chopped spinach to match the fresh volume. ### Why do I need to squeeze out the spinach liquid? Removing excess moisture keeps the sauce silky and prevents it from becoming watery; you can still use a tablespoon or two of the reserved liquid to thin the sauce without diluting flavor. ### My sauce is grainy after adding Parmesan. What went wrong? Overheating or adding very cold cheese can cause clumping; remove the pan from high heat, stir off-heat until smooth, and use freshly grated Parmesan for best melting. ### How long can I make this ahead? You can make it up to 48 hours ahead; cool quickly, refrigerate in an airtight container, and reheat gently as directed to preserve texture and flavor. ### Can I skip the nutmeg? You can omit nutmeg, but a small amount adds warm, aromatic lift that balances the dairy; try a light pinch rather than omitting it if you’re unsure. ### Is broiling necessary? No — broiling is optional for a browned top and slightly caramelized edges; the stovetop finish is perfectly delicious and faster for weeknights. ## Related Recipes and Guides - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Beer-Can Grilled Whole Chicken](https://www.topshelf.recipes/recipes/beer-can-grilled-whole-chicken) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)