Cookwith

Name: Groovy Steak Diane with Creamy Garlic Spinach (A 1970s Supper Club Experience)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6 oz) boneless ribeye steaks (about 1-inch thick); 1 1/2 tsp kosher salt, divided; 1 tsp freshly ground black pepper; 2 tbsp avocado oil or ghee; 3 tbsp unsalted butter, divided; 2 shallots, finely minced; 3 cloves garlic, minced; 1/2 cup cremini mushrooms, thinly sliced; 1/4 cup dry white wine (or beef broth for alcohol-free); 1 tbsp Dijon mustard; 1/3 cup heavy cream; 1 tsp Worcestershire sauce; 1 tbsp fresh parsley, chopped; 8 cups baby spinach, washed and dried; Zest and juice of 1/2 lemon

Groovy Steak Diane with Creamy Garlic Spinach (A 1970s Supper Club Experience)

CrushedLemon1034

Channeling the retro glam of 1970s supper clubs, this Steak Diane reimagines a classic tableside favorite for keto diners—no flambé needed! Ribeye steaks get a deeply savory sear, then are blanketed in a rich, creamy mushroom sauce with just the right zing of Dijon, echoing the sophisticated yet playful dinners of the era. Served with a side of garlicky, lemon-bright spinach for a contrast of flavors and color, this meal is pure disco-era decadence—minus the carbs, but with all the groove. It’s a dinner that brings the smooth sounds, shag rug vibes, and convertible cool to your table.

Ingredients

Instructions

Pat steaks dry and season all over with 1 tsp salt and black pepper. Let sit at room temperature for 20 minutes to allow seasoning to penetrate.
Heat a large skillet over medium-high. Add avocado oil or ghee. When very hot, sear steaks 2-3 minutes per side for medium-rare, or to desired doneness. Transfer steaks to a plate and tent with foil.
Reduce heat to medium. Add 1 tbsp butter to the same skillet. Add shallots and cook 2 minutes until softened. Stir in mushrooms and cook until golden, 4 minutes. Add garlic and cook 1 minute more.
Deglaze pan with wine (or broth), scraping up brown bits. Simmer 2 minutes. Stir in Dijon, Worcestershire, and heavy cream. Simmer 2-3 minutes, letting sauce thicken. Add 1/2 tbsp parsley and taste for seasoning, adding more salt if needed. Return steaks to pan, spooning sauce over, and heat 1 minute.
Meanwhile, in a separate pan, melt remaining 2 tbsp butter over medium. Add spinach and toss until wilted, 2-3 minutes. Add lemon zest and juice, remaining 1/2 tsp salt, and toss well. Remove from heat.
To serve: Plate steaks with mushroom-Diane sauce. Pile creamy garlic spinach alongside. Sprinkle remaining parsley over everything for color and a hit of freshness.
Taste and adjust salt, acid (lemon), and pepper at the table to keep the flavors vibrant and balanced.