Creamy Steak Gratin (Print Version)
# Ingredients:
01 -
2 ribeye steaks, about an inch thick.
02 -
Two tablespoons of olive oil.
03 -
A couple of garlic cloves, minced.
04 -
Fresh thyme sprigs, two.
05 -
Four tablespoons of unsalted butter.
06 -
2 tablespoons flour.
07 -
1 and 1/4 cups whole milk.
08 -
1 cup shredded Gruyère cheese.
09 -
Half a cup of grated Parmesan.
10 -
Pinch of freshly ground black pepper and salt.
11 -
A tiny bit of fresh grated nutmeg.
# Instructions:
01 -
Heat olive oil in a pan over medium-high heat. Sprinkle a bit of salt and pepper on the steaks.
02 -
Cook the steaks for about 3 to 4 minutes per side. Toss in garlic, thyme, and butter. Keep spooning the mix over the steaks while they cook.
03 -
Melt the butter in a pot, toss in the flour, and stir for a minute or two. While whisking, slowly pour in the milk. Add in seasoning as needed.
04 -
Spread the sauce on top of the steaks. Sprinkle with the cheese mix, then broil at 180°C for a few minutes until golden.
05 -
Top with some black pepper and a little fresh thyme before serving.
# Notes:
01 -
Make sure the béchamel sauce turns silky smooth without any lumps.
02 -
Let the steak rest for a couple of minutes before pouring the sauce over it.