Date-night Steak with Garlic and Herb Compound Butter

A ribeye made for two, because nothing says date night like a perfectly seared steak dripping with garlicky, umami-packed Caesar butter. And because no great steak should stand alone, there’s a bubbling, golden kale gratin—crisp edges, creamy center, and topped with cheesy breadcrumbs.

Ingredients:

For the Steak:

• 1 bone-in ribeye steak (1 ½ to 2 inches thick, about 1½ lbs)
• 1 tablespoon neutral oil (like avocado or canola)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme
• 2 tablespoons butter (for basting)

For the Caesar Butter:

• ½ cup unsalted butter, softened
• 2 tablespoons grated Parmesan
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 anchovy fillet, finely minced (or ½ teaspoon anchovy paste)
• 1 clove garlic, finely minced
• ½ teaspoon lemon zest
• ½ teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions:

1. Make the Caesar Compound Butter:In a bowl, mix the softened butter with Parmesan, Worcestershire, Dijon, anchovy, garlic, lemon zest, black pepper, and parsley until well combined. Scoop the mixture onto a piece of parchment paper, shape it into a small log, and chill in the fridge for at least 30 minutes (or freeze for 15 minutes) until firm. Slice into pucks before serving.
   
   
2. Prepare the Steak:
   Pat the ribeye dry with paper towels and season generously with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes to ensure even cooking.
   
   
3. Sear the Steak:
   Heat a large cast iron skillet over medium-high heat. Add the neutral oil, then place the steak in the pan, pressing down slightly to get a good sear. Cook for about 3–4 minutes per side until deeply browned, flipping only once.
   
   
4. Baste for Flavor:
   Reduce heat to medium-low. Add butter, garlic, and rosemary (or thyme) to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for about 1–2 minutes.
   
   
5. Check for Doneness:
   Use a meat thermometer to check for your preferred doneness:**
   (Rare: 120–125°F | Medium-Rare: 130–135°F | Medium: 140–145°F)
   
   
6. Rest:
   Transfer the steak to a cutting board and let it rest for 10 minutes.
   
   
7. Serve:
   Slice the steak against the grain and serve with a puck of Caesar compound butter on top, letting it melt into the warm steak.

**The USDA recommends a minimum internal temperature of 145°F for steak.

Kale Gratin

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

• 1 large bunch of curly green kale, leaves torn from stem
• 1 large bunch of tuscan (lacinato) kale, leaves torn from stem
• 1 shallot, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked pepper
• 4 ounces gruyere cheese, freshly grated
• 4 ounces sharp cheddar cheese, freshly grated
• 2 ounces parmesan cheese, freshly grated
• 2 garlic cloves, minced
• 1 ½ cups heavy cream
• 1 tablespoon Dijon mustard
• ½ teaspoon freshly grated nutmeg
• ½ cup panko bread crumbs
• 3 tablespoons seasoned fine breadcrumbs

Instructions:

1. Get ready, Get set:
   Preheat the oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick spray.
   
   
2. Prep the Kale:
   Tear the kale into pieces and pile it into the baking dish—it may seem like too much, but it will shrink down as it cooks. Scatter the shallot over the kale, season with salt and pepper, and toss to combine.
   
   
3. Dress the Kale:
   In a bowl, mix the cheeses together. Add about three-quarters of the cheese to the kale, tossing to evenly distribute.
   
   
4. Make the Cream Mixture:
   In a large bowl or measuring cup, whisk together the garlic, cream, mustard, and nutmeg. Pour the mixture over the kale, then top with the remaining cheese.
   
   
5. Bake:
   Sprinkle the breadcrumbs over the top and bake for 45 minutes, until the top is golden and crisp and the edges are bubbling. Serve immediately!