Cut potatoes into 1/4" slices.

Coarsely chop spinach.

Combine panko and cheese in a mixing bowl. Set aside.

Pat steaks dry and season both sides with a pinch of salt and pepper.

Place a medium oven-safe non-stick pan over medium heat.

Add potatoes, cream base, 1/4 cup water, and 1/4 tsp. salt to hot pan. Bring to a simmer.

Once simmering, cover and cook until potatoes begin to soften, 5-6 minutes.

Uncover and stir in spinach until wilted, 1-2 minutes.

Remove from burner and top evenly with panko-cheese mixture. Transfer pan to hot oven and bake until potatoes are tender and topping is golden-brown, 18-22 minutes.

While gratin bakes, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until browned and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. If you receive filets mignon instead, follow same instructions.

Remove from burner. Transfer steaks to a plate and rest, 3 minutes.

Reserve pan; no need to wipe clean.

Return pan used to cook steaks to medium heat. Add 1/4 cup water, demi-glace, and black garlic seasoning to hot pan. Bring to a simmer, stirring often.

Once simmering, stir often until smooth and beginning to thicken, 2-3 minutes.

Remove from burner and stir in butter.

Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!