Fettuccine with Rib Eye Steak and Spinach

This is a “no-nonsense” preparation.  The tastes are so satisfying, yet here's your meat fix, your vegetable and your carbohydrate, if you like to think in those terms.  I don't think in those terms.  I celebrate taste before everything and here they're robust.  This preparation is suited to leftover spinach, though the recipe cooks fresh spinach quickly and easily before the steaks.  Make it as hot as you want or let your family put the cayenne pepper on at the table, along with the parmigiano cheese.  You can also reduce the butter and olive oil by half without affecting the recipe.

Yield: Makes 4 servings

Preparation Time: 20 minutes

2 tablespoons unsalted butter

1/4 cup extra-virgin olive oil

2 garlic cloves, finely chopped

10 ounces spinach, trimmed of heavy stems, rinsed well

1 pound rib eye steaks, trimmed of fat, cut into four 1/4-inch-thick steaks

Cayenne pepper to taste

Salt and freshly ground black pepper to taste

3/4 pound fettuccine

1/2 cup freshly grated parmigiano-reggiano cheese

1. In a skillet, heat the butter, half the olive oil, and the garlic over medium-high heat, then add the spinach.  Cook until the spinach wilts.  Remove the spinach and set aside.  Sprinkle the steaks with cayenne, salt, and pepper.  Add the remaining olive oil to the skillet and cook the rib eye steaks until brown, about 4 minutes per side.  Return the spinach to the pan until it is reheated, about 1 minute.

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing. Transfer the pasta to a serving platter.  Sprinkle on half the parmigiano-reggiano cheese
Horacio "Wolf" Sanchez