Steakhouse Bowls with Parmesan Chive Cream Sauce
&
Lambrusco Bourbon Spritz
Steak was the first meal we ever cooked together, back during lockdown when going out wasn't an option. We've had a soft spot for steak dinners ever since, and this week's bowl is our newest spin on that tradition. Crispy potato wedges, charred broccoli, and steak bites come together under a parmesan chive cream sauce we could eat on almost anything.
One of you can handle the sauce and the steak while the other manages the sheet pan, and you'll have this on the table with time to spare. If you have a cast iron skillet, use it for the steak. It gives the best char, though any heavy skillet will work.
We're pairing it with a Lambrusco bourbon spritz this week, a new one for us. Bourbon and lemon topped with a float of sparkling Lambrusco. We're still dialing in the ratio, so taste yours and adjust to your liking.
Kevin & Kate
The Cocktail
Lambrusco Bourbon Spritz
The Menu
Steakhouse Bowls with Parmesan Chive Cream Sauce
Cook Along with Us
YOUR WEEKLY ESSENTIALS
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
What do you want more of in your life right now? Something you're genuinely craving.
This week's playlist is inspired by our friend Jaze, who's gearing up to go on tour with Okonski soon. Warm, instrumental jazz that's perfect for cooking together.
NOTES FORM THE KITCHEN
Just a few kitchen tips to make the most of this week's ingredients and flavors.
STEAK OPTIONS
We always go with ribeye for this one, it's our favorite for a quick sear. You'll want two steaks total, about 12 to 16 ounces combined, rather than one large one. Sirloin, strip, or filet all work well too, so use whatever steak of choice you prefer.
CREME FRAICHE OVER SOUR CREAM
We use creme fraiche in this sauce instead of sour cream. It has a richer, slightly tangy flavor and a silkier texture, though sour cream works fine as a swap if that's what you have on hand.
CAST IRON FOR THE BEST CHAR
We love cooking the steak in a cast iron skillet. It holds heat evenly and gives a deeper, more even char than a regular nonstick pan. It isn't required, but if you don't own one yet, we think it's worth adding to your kitchen. → Shop our cast iron skillet
ONE PAN FOR POTATOES AND BROCCOLI
If you have a large enough baking sheet, you can roast the potatoes and broccoli together on the same pan to save on dishes. Just make sure everything has enough room to spread out, crowding the pan will steam the vegetables instead of roasting them. If your pan isn't big enough for both with space to spare, use two pans and swap their position top to bottom halfway through so everything cooks evenly. → Shop our favorite extra-large baking sheet
MAKE IT EXTRA
If you love blue cheese, a light crumble on top of the finished bowl is a nice addition alongside the parmesan chive cream sauce.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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