Start by melting 2 tablespoons of salted butter in a large skillet over medium heat. Once bubbling, add one finely chopped onion and sauté until soft and translucent, about 5 minutes.

Then, stir in 4 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Add the baby spinach to the skillet in batches, stirring until fully wilted, which takes around 12 minutes.

After wilting, move the mixture to one side of the skillet, add 4 ounces of cream cheese, and mash it into the spinach before mixing everything together.

Season with kosher salt, freshly ground black pepper, and a pinch of nutmeg, then keep warm.

In a resealable bag, combine 1/4 cup of tricolor peppercorns and 1 teaspoon of sugar, then crush them coarsely using a rolling pin.

Rub this mixture onto both sides of your seasoned sirloin steak.

Heat a cast-iron skillet over high heat. Add 2 tablespoons of olive oil and carefully place the peppercorn-crusted steak in the skillet.

Sear the steak for 6 minutes on each side to form a delicious crust.

Lower the heat to medium, add the remaining 2 tablespoons of butter, 2 sprigs of rosemary, and a few crushed garlic cloves.

Baste the steak with the melted butter, cooking for an additional 5 minutes until it reaches medium-rare internal temperature of 120°F.

Transfer the steak to a cutting board and let it rest for 10 minutes to reabsorb its juices. Slice the steak against the grain into thick pieces and serve alongside the warm creamed spinach.