Black Angus steaks with Dijon glaze, Lyonnaise potatoes, and wilted spinach

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips and rib-eyes, and 8 to 12 minutes for filet mignons. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Do not wipe out the pan. Cut the steaks into ½-inch-thick slices.

While the steaks are cooking, prepare the potatoes.

• Cut a small corner from the potato packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Cut the potatoes in half crosswise; if large, cut into thirds.

In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Carefully add the potatoes and cook until lightly browned, 3 to 4 minutes. Add the caramelized onions and cook until fragrant and warmed through, 1 to 2 minutes. Remove from the heat, add the rosemary-thyme butter, and stir until melted.

• Finely chop, press, or grate enough garlic to measure 1 teaspoon.

In the same pan used for the steaks, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and cook for until just wilted, 1 to 2 minutes. Transfer to a plate.

In the same pan used for the spinach over medium heat, add the red wine demi-glace, Dijon whole grain mustard, and 2 tablespoons [4 TBL] water and bring to a simmer. Cook until the glaze is slightly thickened, about 2 minutes.

Transfer the Lyonnaise potatoes to individual plates and top with the spinach. Add the steaks, drizzle with the Dijon glaze, and serve.