Charred Steak and Broccolini with Cheese Sauce

From the kitchen of Carly

Thick-cut New York strips get a hard sear and finish in the oven, served alongside charred broccolini bathed in a silky Gruyère and cream cheese sauce spiked with nutmeg and cayenne. Restaurant-quality steak night at home.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 (1 1/2"–2" thick) boneless New York strip steaks
  • 11 tsp. freshly ground black pepper
  • 12 1/4 tsp. kosher salt, divided
  • 12 bunches broccolini (about 1 lb. total), trimmed, halved lengthwise
  • 11 Tbsp. extra-virgin olive oil
  • 13 oz. coarsely grated Gruyère (about 1½ cups)
  • 13 oz. cream cheese, cut into pieces
  • 13/4 cup whole milk
  • 11/4 tsp. freshly grated or ground nutmeg
  • 1Large pinch of cayenne pepper
  • 1Flaky sea salt

Instructions

  1. Preheat oven to 450°F. Season steaks all over with pepper and 1 1/2 tsp. kosher salt. Let sit 10 minutes.

  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.

  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.

  4. While steaks are resting, roast reserved broccolini until crisp-tender and lightly charred, about 10 minutes.

  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.

  6. Divide sauce among plates. Top with broccolini and steaks; sprinkle with sea salt.