LAWRY’S STEAKHOUSE’S | Classic Creamed Spinach

with Bacon

by RRR
How to make Lawry's The Prime Rib Classic Creamed Spinach

One of my favorite dining memories of a girl growing up outside of Chicago was getting dressed up and eating at the Lawry’s Prime Rib on East Ontario, downtown.  It has since permanently closed but I can still remember the massive, winding staircase, the grand dining room with antique chandeliers, the prime rib being presented to the table on silver carts in waiters dressed in tuxedos, and of course, the Creamed Spinach.

The concept of Lawry’s The Prime Rib was simple but innovative: to focus primarily on serving prime rib, carved tableside, with exceptional side dishes and excellent service. The restaurant quickly gained popularity for its delicious prime rib, classic spinning bowl salads, Yorkshire pudding, and creamy mashed potatoes, all served in an elegant, timeless atmosphere.

After experimenting nightly for three months in his home kitchen, Lawrence Frank develops a combination of 17 herbs and spices to complement the flavor of prime rib. Lawry’s Seasoned Salt is born.

Perfect side dishes to accompany your Prime Rib dinner with Lawry’s creamed spinach are: The Strip House Potatoes Romanoff and Ruth Chris Steakhouse Wedge Salad with Blue Cheese Dressing.  Enjoy!
How to make Lawry's The Prime Rib Classic Creamed Spinach

Lawry's Steakhouse's Classic Creamed Spinach with Bacon

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 177 calories 11 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 lb. fresh spinach
  • 4 strips of thick cut bacon
  • 2 garlic cloves
  • 1 medium yellow onion, chopped
  • 2 TBL unsalted butter
  • 2 TBL flour
  • 1 cup cold milk
  • 3/4 tsp. Lawry’s Seasoning Salt
  • 1/8 tsp. white pepper
  • 3 TBL Kosher salt


Boil the spinach and salt in 2 inches of water. Cover and let simmer 45 seconds. Strain the spinach and immediately place in an ice bath. Once the cooking process has stopped, strain the spinach again and squeeze out all the liquid until the spinach is very dry.

In a food processor, combine the bacon, garlic and onion and pulse until the mixture has become a paste-like consistency. Transfer to a bowl.

Place the squeezed spinach into the food processor and pulse until the spinach is finely chopped.

On a med-high heat and in a dry saucepan, cook the bacon/onion mixture until all of the bacon fat is rendered completely and the bacon is cooked through.

Reduce heat to low and add the butter into the pan. Once the butter has melted, stir in the flour. Once a roux has formed, add the milk and stir constantly until the flour has thickened the mixture.

Add the Lawry’s Seasoning Salt and white pepper. Add back in the chopped spinach and stir completely until heated through.

Serve with Fleming’s Steakhouse Tomahawk steak and The Strip House Potatoes Romanoff and enjoy!


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