• Preheat oven to 400 degrees F.

Cook the Steaks:

• Heat a large ovenproof skillet (preferably cast iron) over high heat until the surface of the pan begins to smoke. Season the steaks all over with the salt. Using a pepper mill, crack pepper coarsely over both sides of the steak, pressing the meat with your palm so that the seasoning will stick.
• Place the oil in the pan, then add steak. Sear over high heat until a dark brown crust has formed evenly on the surface of the meat, this may only take 2 to 3 minutes. Flip the steaks and repeat the process on the other side.
• Add the butter, thyme, rosemary and garlic to the pan and when the butter melts, baste the steak with the butter. Transfer the entire skillet to the oven and bake until the steak reaches about 5°F below your desired doneness. Transfer steak, herbs and garlic to cutting board, tent with foil and let rest. Remove oil from the skillet.

Steakhouse Creamed Spinach and Mushrooms

• Meanwhile, In a small bowl, use a fork to mash 1 tablespoon softened butter with the flour to form a smooth paste. Set aside.
• Heat 1 tablespoon oil and 1 tablespoon butter in the same skillet over medium-heat. Add mushrooms and saute, stirring occasionally until browned, about 3 to 4 minutes. Add shallots and garlic and cook for 1 to 2 minutes until soft and translucent-but don’t let them take on color.
• Add half of the spinach and cook until just wilted, turning with tongs to coat. Add remaining spinach and continue to cook, turning with tongs, until wilted, about 1 to 2 minutes. Add the cream, ⅛ teaspoon salt, ⅛ teaspoon of pepper and nutmeg bringing to a gentle simmer. Stir in the butter-flour paste, a pinch of crushed red pepper flakes, and cheese. Stir until everything is melted and the sauce clings to the spinach, about 3 minutes. If mixture looks too thick, you can stir in a splash of milk, 2 tablespoons at a time to loosen it slightly.
• Remove from heat, slice the steak and serve with mushrooms and creamed spinach