If you like cheesy broccoli, you’ll love this elevated but simple steak dinner that's drizzled with a creamy Gruyère sauce that equally complements both the steak and the crispy roasted broccolini.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
2
1
2
2
1
3
3
3
1
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Preparation
Step 1
Preheat oven to 450°F. Season steaks all over with pepper and 1 1/2 tsp. kosher salt. Let sit 10 minutes.
Step 2
Meanwhile, toss broccolini, oil, and 1/2 tsp. kosher salt on a rimmed baking sheet to combine. Spread out in a single layer and set aside.
Step 3
Using tongs if needed, hold both steaks together fat cap side down in a large ovenproof skillet, then set over high heat. Cook until pan is coated in fat, about 4 minutes. Lay steaks flat and continue to sear until deeply browned, about 3 minutes per side. Transfer skillet to oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, 6–8 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
Step 4
While steaks are resting, roast reserved broccolini until crisp-tender and lightly charred, about 10 minutes.
Step 5
Heat cheese, cream cheese, milk, nutmeg, cayenne, and remaining 1/4 tsp. kosher salt in a medium saucepan over medium, whisking constantly, until a smooth sauce forms, about 5 minutes.
Step 6
Divide sauce among plates. Top with broccolini and steaks; sprinkle with sea salt.