Make an Entire Steak Dinner in Just One Pan.

I’m going to let you in on a dirty little secret about steakhouses.

You know how there’s so much pomp and circumstance around these places? The oversized leather-bound menus? The fussy serving ware? The bow-tied servers spot-checking your steak’s doneness with their teeny flashlights?

Well, all these frills are to distract you from one thing: You can make a steak that’s just as good, if not better, in your own home kitchen. In fact, I’ll do you one better. You can make an entire better-than-the-steakhouse dinner, side dishes and all, in one large pan.

This recipe for Steak ‘n’ Shrooms with garlic spinach is just one example of the power and efficiency of the one-pan cooking method featured in the new Men’s Health cookbook A Man, A Pan, A Plan.

You sizzle the bone-in rib eye in the pan. Using the browned bits left from searing the steak, you whip up the steak sauce in the pan. Once you pour that luscious sauce into a serving dish, you then brown the mushrooms in the pan and wilt the fresh spinach in chopped garlic.

This all means spending less time in the kitchen before the meal and even less time sweating over the dishes afterwards. If you’re going for maximum efficiency, you could even eat the whole meal directly out of the pan. Just make sure no one’s looking.

Steak ‘n’ Shrooms with garlic spinach recipe from A Man, A Pan, A Plan