Ingredients

• 2 (1 1/2"–2" thick) boneless New York strip steaks
• 1 tsp. freshly ground black pepper
• 2 1/4 tsp. kosher salt, divided
• 2 bunches broccolini (about 1 lb. total), trimmed, halved lengthwise
• 1 Tbsp. extra-virgin olive oil
• 3 oz. coarsely grated Gruyère (about 1½ cups)
• 3 oz. cream cheese, cut into pieces
• 3/4 cup whole milk
• 1/4 tsp. freshly grated or ground nutmeg
• Large pinch of cayenne pepper
• Flaky sea salt

Instructions

1. Preheat oven to 450°F. Season steaks all over with pepper and 1 1/2 tsp. kosher salt. Let sit 10 minutes.
2. Meanwhile, toss broccolini, oil, and 1/2 tsp. kosher salt on a rimmed baking sheet to combine. Spread out in a single layer and set aside.
3. Using tongs if needed, hold both steaks together fat cap side down in a large ovenproof skillet, then set over high heat. Cook until pan is coated in fat, about 4 minutes. Lay steaks flat and continue to sear until deeply browned, about 3 minutes per side. Transfer skillet to oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, 6–8 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
4. While steaks are resting, roast reserved broccolini until crisp-tender and lightly charred, about 10 minutes.
5. Heat cheese, cream cheese, milk, nutmeg, cayenne, and remaining 1/4 tsp. kosher salt in a medium saucepan over medium, whisking constantly, until a smooth sauce forms, about 5 minutes.
6. Divide sauce among plates. Top with broccolini and steaks; sprinkle with sea salt.