Steakhouse-Style Steak with Creamy Mac & Cheese

Chef's tips for restaurant-quality results: - Choose ribeye for a richer, more tender steak with beautiful marbling. - Use freshly grated cheese rather than pre-shredded cheese for a smoother sauce. - Never boil the cheese sauce after adding the cheese, as high heat can make it grainy. - Use double cream for that luxurious, rich steakhouse texture. - Serve immediately while the steak is juicy and the mac and cheese is hot, silky and creamy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the steaks from the fridge approximately 20–30 minutes before cooking. Pat them completely dry with kitchen paper, then season generously with salt and black pepper on both sides.

Step 2

Bring a large saucepan of salted water to a boil. Add the macaroni and cook for 1 minute less than the package instructions. Reserve approximately 100 ml of pasta water. Drain the pasta and set aside.

Step 3

1. Heat a heavy-bottomed frying pan or cast-iron skillet over medium-high to high heat until very hot. 2. Add the oil. 3. Place the steaks in the pan and sear for approximately 2–3 minutes on the first side. 4. Flip and cook for another 2 minutes. 5. Reduce the heat to medium and add the butter, crushed garlic and rosemary. 6. Tilt the pan slightly and continuously spoon the melted, aromatic butter over the steaks for 30–60 seconds, or until they approach your preferred doneness. For medium-rare, aim for a final internal temperature of 54–57°C. Remove the steaks from the heat approximately 2–3°C before your target temperature, as they will continue cooking while resting. Transfer the steaks to a plate and let them rest for 5–7 minutes.

Step 4

1. Melt 20 g butter in a saucepan over medium-low heat. 2.Add the flour and whisk continuously for 1 minute, without allowing it to brown. 3.Gradually pour in the whole milk while whisking to prevent lumps. 4.Add the double cream and cook for 3–4 minutes, stirring, until the sauce thickens slightly. 5.Remove the saucepan from the heat. 6.Gradually add the cheddar, Gruyère and mozzarella, stirring until completely melted and smooth. 7.Stir in the Dijon mustard and smoked paprika. Season with salt and freshly ground black pepper.

Step 5

Add the drained macaroni to the cheese sauce. Stir gently until every piece of pasta is coated in the creamy cheese mixture. If the sauce becomes too thick, add 1–2 tablespoons of reserved pasta water at a time until you achieve a silky, creamy consistency. Steakhouse secret: The sauce should be slightly looser than you want when you finish cooking. The pasta will continue absorbing moisture, naturally thickening the sauce.

Step 6

Divide the mac and cheese between two plates. Place one steak alongside each portion, either whole or sliced against the grain. Spoon a little of the garlic and rosemary butter from the pan over the steaks. Finish with freshly ground black pepper and, if desired, a sprinkle of chopped parsley.