Spencer steak is very tender and has a lot of flavor. It can be cooked fairly quickly and makes for a great meal. Here is a recipe on how to prepare Spencer steak for dinner.
30 Minute Meal
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This meal served 2 of us a juicy cut of steak
Ingredients for Spencer (Ribeye) Steak Meal
- 3 oz. Spencer Steak, Boneless
- 1/4 cup fresh blueberries or blackberries, rinsed
- 1 lb. fresh spinach, stems cut
- 1/4 lb. green beans or broccoli, pre-cook fresh or frozen
- 8 oz. pearl onions, rinsed
- 8 oz. mushrooms, whole or cut
- 1 tbsp. olive oil, for saute and meat rub
- 1 tsp. butter, with fresh basil and oregano
Frying Pan and Broiler Is All You Need, Makes for a Quick Clean up Time
- Rub a small amount of olive oil on the ribeye. This helps cut down on sticking to the broiler pan. Add basil and oregano to taste. Let marinate until the spinach saute is ready to cook. The steaks take only about 5 minutes depending on how rare you like them.
- Add 2 table spoons olive oil pearl onions and mushrooms to the deep dish frying pan or wok. Add fresh spinach and cook at medium high until the spinach leaves have cooked down a bit.
- Add cooked broccoli, or green beans, blue berries or blackberries. Simmer until vegetables are cooked to taste and steaks are still on the rare side.
- We used sour cream egg noodles with a medium colby cheese topping for our side dish. Mashed potatoes or a baked potato with sour cream and fresh chives is also a family favorite.
Who Named It a Spencer Steak?
After extensive research, we never did find out exactly it is called a Spencer steak.
A cowboy cut out in the midwest is their name for the bone in rib eye.
The steak Delmonico of New York is more about the way it is prepared in the famous Delmonico restaurant more than any one actual cut of meat.
According to many of the American restaurants the rib steak is "Spencer" out west of the Rockies and "Delmonico" in New York, and most of the Northeast. Down south, that prime cut is called a rib eye.
Some say a boneless top sirloin is the Delmonico cut, as long as it has the flavorful marbling and 2 inches thick.
Pretty much it is the same cut as a boneless rib eye according to most butchers you might ask. What makes it a Delmonico is the heart cuts of ribeye tied together, in the 19th century.
Now a boneless top loin strip steak might also be called a Delmonico, or a Kansas City steak, a boneless club, or veiny steak.
No wonder it is so hard to know how to cook a good steak when it has so many names. Harder still to order one and know what you are really getting.
"Better to learn how to cook one for yourself."
Still, no direct answers to where the name "Spencer" came from for this juicy rib steak, might have been one of those cowboys driving the cattle from Chicago to those first diners just this side of the Rockies.
The Spencer Steak and Delmonico Steak
The biggest difference is in the name only. It seems these two names primarily relate to the companies that started cooking this tasty rib eye back in the early 19th century when beef was a big deal for all the best restaurants.
In looking up where the Spencer Steak Houses were located versus the Delmonico, that proves to be true.
Some of the other various names are from its French connections in Australia and New Zealand. There you will find it under the name of Scotch fillet if the bone is removed. If you order it by the name ribeye, you'll get it with the bone in.
Overall it is the small rib cuts from the beef tenderloin.
© 2014 MJ Martin aka Ruby H Rose