Cheesy Gratin Steak

I gotta tell you about this dish that wows everyone when I cook it for guests. This cheesy bechamel-topped steak is my own twist on the traditional pepper steak. The idea struck me one evening when I wanted to make some great beef cuts even better. When juicy meat meets creamy sauce with that golden broiled top, you're in for a real treat.

A delightful food journey

This dish truly makes meat lovers' eyes light up. The beef cut remains the centerpiece, but when that silky bechamel coats it and the cheese starts bubbling in the oven, something magical happens. My little trick is adding a hint of nutmeg to the sauce - it makes all the difference.

My winning combo

• The centerpiece: Thick, quality beef cuts picked up from my local butcher
• The wonderful sauce: A smooth bechamel made with farm butter, flour and full-fat milk
• The perfect match: My special mix of Gruyere and Parmesan that browns beautifully
• The extras: Fresh thyme from my garden, young garlic, and my top-shelf olive oil

Perfect timing tricks

Meat first

I sear my steaks in a hot cast iron pan. Watching them cook in butter, garlic and thyme is such a pleasure.

Then the sauce

I don't rush making a smooth sauce. The nutmeg really transforms it.

Broiling time

I cover my steaks with sauce then top with grated cheese to work its magic under the broiler.

Last touches

A sprig of fresh thyme, freshly ground pepper, and it's ready to enjoy.

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My insider tips

The key is getting your pan super hot before adding the meat. I like to switch up my cheese choices depending on my mood - sometimes I'll try Emmental or even some Comte. This always goes great with my homemade crispy potatoes or a nice arugula salad.

Frequently Asked Questions

→ How should I cook the steak?

For medium doneness, cook for 3-4 minutes on each side. Shorten for rare, or extend for well-done. A 2.5 cm thick steak holds the juices best.

→ Can the sauce be made ahead of time?

You can prepare the béchamel a few hours in advance and gently reheat it. If it thickens too much, just stir in a splash of milk and whisk until smooth.

→ What cheese swaps are good?

Swap Gruyère for Emmental or Comté. Parmesan can be replaced with Pecorino Romano. Just pick cheeses that melt smoothly.

→ How do I get a golden topping?

Put the steaks close to the broiler but not too close to avoid burning. Keep an eye on it, as cheese browns quickly. Use high heat for the best results.

→ What sides go well with this?

Green veggies like green beans or grilled asparagus are great options. Creamy mashed potatoes or roasted potatoes pair nicely with this rich dish.