Active Time

　　40 minutes

　　Total Time

　　45 minutes

　　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.

　　

Ingredients

4 servings

　　2 (1 1/2"–2" thick) boneless New York strip steaks

　　1 tsp. freshly ground black pepper

　　2 1/4 tsp. kosher salt, divided

　　2 bunches broccolini (about 1 lb. total), trimmed, halved lengthwise

　　1 Tbsp. extra-virgin olive oil

　　3 oz. coarsely grated Gruyère (about 1½ cups)

　　3 oz. cream cheese, cut into pieces

　　3/4 cup whole milk

　　1/4 tsp. freshly grated or ground nutmeg

　　Large pinch of cayenne pepper

　　Flaky sea salt

　　

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.