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1
Preheat the oven to 375 degrees F.
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2
Set a 10-inch saute pan over medium-high heat.
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3
Season the steak with the salt and pepper.
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4
Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan.
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5
Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes.
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6
Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides.
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7
Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
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8
Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain.
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9
Serve with the Creamed Spinach and Potato Gratin.
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10
Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
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11
Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes.
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12
Drain in a colander and set aside.
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13
Bring the cream to a low boil in a medium saucepan.
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14
Remove from the heat.
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15
Whisk the cornstarch and milk in a small bowl until smooth to make a slurry.
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16
Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute.
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17
Add the Parmesan, salt, and pepper and whisk until smooth.
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18
Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute.
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19
Remove from the heat.
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20
Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes.
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21
Serve hot.
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22
Preheat the oven to 400 degrees F.
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23
In a mixing bowl, whisk the cream and yolks together.
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24
Whisk well.
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25
Season with salt and pepper.
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26
Butter a square baking dish.
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27
Lay a layer of the potatoes over the bottom of the pan.
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28
Season the layer with salt and pepper.
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29
Sprinkle with 1/8 of the cheese.
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30
Ladle 1 cup of the cream mixture over the cheese.
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31
Lay another layer of the potatoes over the cream mixture.
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32
Using your hands, firmly press the layers together.
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33
Repeat the above process with the remaining ingredients.
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34
Place a piece of parchment paper over the potatoes and cover with foil.
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35
Place in the oven and cook for 30 minutes.
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36
Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top.
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37
Remove from the oven and cool slightly before serving.
