Grilled Steak* Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Butter a 9" x 6" or similar small baking dish with 1 tbs of the softened butter.

Combine cream, milk, minced garlic, remaining 1 tbs butter, salt, pepper, and grated nutmeg in a small saucepan. Warm gently over low heat just until fragrant and slightly steaming — do not boil. Keep warm.

Layer potatoes in the prepared dish in overlapping concentric rows. Sprinkle a little gruyère and a pinch of salt between layers if desired to ensure even seasoning.

Pour the warm cream mixture over the stacked potatoes until it reaches about 80% of the way up the slices. Press gently so liquid settles between slices. Sprinkle the remaining gruyère and the Parmesan evenly on top.

Cover tightly with foil and bake for 35 minutes. Remove foil and bake another 15–20 minutes until top is golden and edges bubble and potatoes are tender when pierced with a knife (total time ~50–55 minutes). If top browns too quickly, cover loosely with foil.

Let rest 10 minutes before serving so gratin sets.

While the gratin bakes, prepare the chimichurri. Finely chop parsley, cilantro (if using), oregano, and garlic by hand, or pulse briefly in a food processor (3–4 short pulses) to keep texture slightly coarse.

Transfer herbs and garlic to a bowl. Stir in red wine vinegar, lemon juice, red pepper flakes, sea salt, and black pepper. Slowly whisk in the olive oil until combined. Taste and adjust salt, acidity, or heat. Let rest at room temperature at least 15 minutes to marry flavors.

Toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp pepper, and lemon zest if using. Spread in a single layer on a baking sheet.

When gratin has about 12–15 minutes remaining, roast the broccoli in the same 375°F oven for 10–12 minutes until edges are slightly charred and stems are tender-crisp. Alternatively, you may quickly sauté in a hot skillet 6–8 minutes until bright green and slightly crisp-tender.

Keep warm until serving.

Remove steaks from refrigerator 30–45 minutes before cooking to bring to near room temperature. Pat dry with paper towels.

Generously season both sides of steaks with kosher salt and freshly ground black pepper. Lightly brush or rub with neutral oil to help sear.

Preheat grill or grill pan over high heat until very hot (500–550°F for gas grill or a screaming-hot cast-iron pan). Brush grates or pan with oil.

Place steaks on the hot grill or pan. For medium-rare (1–1.25" steaks) grill 4–5 minutes per side for a good sear (times vary by thickness). During the last 1–2 minutes of cooking, add butter, smashed garlic, and thyme to the pan or on top of steaks. Baste steaks with melted butter and aromatics to flavor.

Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove steaks 5°F below desired temp (they will rest).

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes.

Slice steaks against the grain. Spoon chimichurri over the sliced steak or serve on the side.