Grilled Rib Eye Steak & Cauliflower-Bacon Gratin

Valentine’s Day Part Three: The Main Course

Easy to make with such amazing reward- Grilled Rib Eye Steak!  Paired with a Cauliflower-Bacon Gratin recipe from culinary goddess Dorie Greenspan, you cannot go wrong with this dinner.

Grilled Rib Eye Steak with Cauliflower-Bacon Gratin

Grilled Rib Eye Steak

Serves 2


1 rib eye steak, about 1 1/2-inch in thickness (filet or tenderloin, porterhouse and New York would also work beautifully)

salt and pepper


Take steak out of the refrigerator, season with salt and pepper and let sit for 30 minutes.

On a high heat, let the grill or grill pan get nice and hot.  (Meat should sizzle when you put it on.)

Lightly oil pan and put the steak on the hot grill.

For medium-rare cook for about 5-6 minutes on one side.

Turn steak over and cook for another 5-6 minutes.

If you aren’t sure about the doneness, make a small cut in the center and take a peek. Remember, you can always cook a steak more but you cannot uncook.  Undercook just a bit as meat will continue cooking when it’s resting.

Rare: 8-10 minutes total

Medium Rare: 10-12 minutes total

Medium: 12-14 minutes total

When steak has finished cooking, put on a cutting board, loosely cover with foil and let sit for 5 minutes.  This will allow the juices to evenly distribute internally.  (If you cut into a steak right away, all the juice runs out and you are left with a dry, tough piece of meat.)

For true decadence, melt a pat of butter on top of steak while meat is resting (an old-restaurant trick because really, everything tastes better with a little butter.)

After the meat has rested, I like to carve it in about 1/2 thick slices.

For nice crisscross grill marks on your steak, rotate the steak a little over 90 degrees halfway through cooking the first side.  Only turn steak once.

Cauliflower- Bacon Gratin

Adapted from “Around My French Table” by Dorie Greenspan

Note: This gratin is best just from the oven or warm, but like a quiche, it can be enjoyed at room temperature as well.  Have the leftovers the following evening as a main course with a salad or take the advice of my friend Josh, who says he would eat this for breakfast.

Servings:  About 10 side dishes or 5 main-course servings


1 cauliflower, greens removed and cut into florets (or one 12 oz bag of cauliflower florets)

1/4 pound bacon (about 3 thick slices) cut crosswise into slender strips

1/3 cup all-purpose flour

5 large eggs

1 cup heavy cream

2/3 cup whole milk

1 heaping teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon freshly grated nutmeg

1 (generous) cup Gruyère cheese grated.


Center a rack in the oven and preheat oven to 425 degrees.

Butter a 2 1/2 quart casserole dish and place casserole dish on a cookie sheet (to catch any spillage.)

Put a medium to large pot of salted water on the stove and bring to a boil.

Drop cauliflower florets into boiling water and cook for 10 minutes. Drain and rinse under cold running water to cool it down and then pat dry.  (You can also steam the cauliflower over salted water until fork tender, then drain and pat dry.)

While the cauliflower is cooking, cook the bacon slices in a skillet or frying pan over medium heat just until bacon is browned but not crisp. Drain and pat dry.

Spread the cauliflower out in the buttered casserole dish, and scatter over the bacon bits.

In a medium bowl, whisk eggs and gradually add the flour.  When the eggs and flour are blended, whisk in the heavy cream and milk.  Season with salt, pepper and nutmeg and stir in about two thirds of the cheese.  Pour the mixture over the cauliflower and shake the pan a bit so that the liquid settles evenly between the florets.

Scatter remaining cheese on the top and bake the gratin for about 25 minutes or until it is puffed and golden and a knife inserted into the center comes out clean.

6 Responses to Grilled Rib Eye Steak & Cauliflower-Bacon Gratin

  1. Colleen says:

    SO good! I added sauteed onion because I love it and happened to have one. I just put it right in the bacon pan after bacon was done and then sprinkled on top of bacon. What do you think would happen if the cream were substituted with whole milk (to try and cut down on fat)? Would it not stay together as well?

  2. admin says:

    Colleen, you can absolutely use whole milk in this recipe. And I love your idea of adding sauteed onion! -Jessica

  3. JUDITH says:


  4. stacey podolski says:

    yummmm!!! I have made this several times! We love it!!

  5. Pat says:

    I am definitely going to try the caesar salad, and these receipies. What a nice combo. thank you so much for sharing.

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