Pan-Seared Ribeye with Charred Broccoli and Aged Cheddar Mornay

Ingredients

• •16 oz grass-fed ribeye steak
• •2 tablespoons clarified butter (ghee)
• •3 sprigs fresh rosemary
• •4 cloves garlic, smashed
• •2 cups broccoli florets
• •2 tablespoons extra virgin olive oil
• •1 cup heavy cream
• •1.5 cups aged white cheddar, shredded
• •1/2 teaspoon dry mustard powder
• •1 pinch ground nutmeg
• •Maldon sea salt and freshly cracked black peppercorns to taste

Instructions

1. 1Remove the ribeye from the refrigerator 45 minutes before cooking to reach room temperature, then pat extremely dry with paper towels.
2. 2Season the steak generously on all sides with sea salt and cracked peppercorns.
3. 3Toss broccoli florets with olive oil and salt, then sear in a hot cast-iron skillet or under a broiler until edges are charred and stems are tender-crisp.
4. 4For the Mornay: Simmer heavy cream in a small saucepan over medium heat until reduced by one-third. Whisk in the mustard powder and nutmeg.
5. 5Lower the heat on the cream and gradually whisk in the aged white cheddar until smooth and thickened; keep warm on the lowest setting.
6. 6Heat a heavy cast-iron skillet over high heat until smoking, then add the clarified butter.
7. 7Place the steak in the skillet and sear for 3-4 minutes without moving to develop a deep, mahogany crust.
8. 8Flip the steak and add rosemary and smashed garlic to the pan; tilt the pan and continuously spoon the foaming butter over the steak for 3 more minutes for medium-rare.
9. 9Remove steak from the pan and let rest for at least 8 minutes before slicing to allow the juices to redistribute.
10. 10Slice the steak against the grain and serve alongside the charred broccoli, generously draping the aged cheddar Mornay over both.