A Robust Menu Recipe

Bring steaks to room temperature

Remove ribeye steaks from refrigerator at least 45 minutes before cooking. Pat dry with paper towels. Season both sides liberally with coarse kosher salt (1 tsp each) and freshly ground black pepper (about 0.5 tsp each).

Prepare bacon

Preheat oven to 400°F (200°C). On a rimmed baking sheet lined with foil, arrange bacon slices in a single layer and bake until crisp, about 12–15 minutes. Transfer to a paper-towel-lined plate and reserve bacon fat in the pan for optional use when finishing steaks.

Sear and roast steaks

Preheat oven to 475°F (245°C) and place a heavy ovenproof skillet (cast iron recommended) over high heat until smoking. Rub steaks with 4 tbsp olive oil just before searing. Sear steaks 90 seconds to 2 minutes per side until a deep brown crust forms. Add 8 tbsp butter, smashed garlic cloves, and thyme sprigs to the pan; tilt the pan and spoon melted butter over steaks for 30–45 seconds. Transfer the skillet to the preheated oven and roast to desired doneness: about 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 6–8 minutes for medium. Remove steaks to a cutting board, tent loosely with foil and rest 8–10 minutes.

Finish with bacon & butter

While steaks rest, crumble 4 slices of cooked bacon and stir into 2 tbsp softened butter with 1 tbsp chopped chives. Spoon the bacon-chive butter over each steak just before serving. Reserve remaining bacon to serve on the side.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb pasta and cook 1–2 minutes less than package directions for al dente. Reserve 1 cup pasta cooking water, then drain and set aside.

Make béchamel

In a heavy saucepan over medium heat, melt 4 tbsp butter. Whisk in 4 tbsp all-purpose flour and cook, whisking, for 1–2 minutes without browning to make a roux. Gradually whisk in 3 cups whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Cook, whisking, until thickened to a creamy sauce that coats the back of a spoon, 6–8 minutes. Whisk in 1 tsp Dijon mustard, 1 tsp grated nutmeg, 1 tsp salt, and 1/2 tsp black pepper.

Add cheeses and combine

Remove béchamel from heat and stir in 2 cups grated Gruyère, 2 cups grated sharp cheddar, and 1 cup grated Parmesan, reserving 1/2 cup Parmesan for the topping. Stir until smooth. If the sauce is too thick, loosen with up to 3/4 cup reserved pasta water to desired consistency. Fold in the drained pasta until evenly coated.

Assemble and gratin

Preheat oven to 400°F (200°C). Transfer mac and cheese to a buttered 9x13-inch baking dish. In a small bowl, toss 1 cup panko breadcrumbs with 2 tbsp olive oil and the reserved 1/2 cup Parmesan until evenly coated. Sprinkle the breadcrumb mixture evenly over the pasta. Bake until bubbly and golden on top, 20–25 minutes. For an extra crust, place under broiler 1–2 minutes—watch closely to avoid burning. Let rest 5 minutes before serving.

Assemble salad

In a large bowl, combine 5 oz baby arugula, 5 oz baby kale or frisée mix, 1 cup halved cherry tomatoes, 1/2 cup thin cucumber slices, and 1/4 cup thinly sliced red onion.

Dress and toss

Drizzle 1/2 cup Sherry vinaigrette over the greens and vegetables (start with 1/3 cup and add more to taste), add 1 tbsp extra-virgin olive oil, and season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss gently to combine and transfer to a serving bowl. Finish with microgreens if using.

Carve each rested ribeye against the grain into thick slices and arrange on warm plates. Spoon a portion of the mac & cheese gratin alongside the steak and place a generous nest of dressed seasonal greens on the side.

Top each steak with a spoonful of the bacon-chive butter and sprinkle with the remaining chopped chives and a light pinch of coarse sea salt and freshly ground black pepper. Serve extra bacon on the side and present wine as desired.

Enjoy warm. Leftover mac & cheese reheats well in a 350°F (175°C) oven covered for 15–20 minutes or until heated through.