Rosemary-Garlic Ribeye Steaks

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic. Using the flat side of your knife, smash 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Pick the rosemary leaves off the stems; roughly chop the leaves. In a bowl, combine the breadcrumbs, 1 tablespoon of olive oil, and half the quatre épices; season with salt and pepper. In a separate, large bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lemon wedges, lemon zest, and 1 tablespoon of olive oil.

In a large bowl, whisk together the mascarpone, cream, buttermilk, garlic paste, remaining quatre épices, and 1/4 cup of water. Season with salt and pepper. Working in batches if necessary, add the spinach and stir to thoroughly coat. Place the gnocchi in a large baking dish; arrange in an even layer. Evenly top with the creamy spinach (including any liquid from the bowl) and fontina. Cover tightly with foil. Bake 10 minutes. Leaving the oven on, remove from the oven. Top with the seasoned breadcrumbs. Return to the oven and bake 4 to 6 minutes, or until the cheese is melted and the breadcrumbs are lightly browned and toasted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 9 to 12 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

While the steaks rest, to the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), smashed garlic clove, chopped rosemary leaves, and 2 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

To the bowl of honey-lemon dressing, add the arugula; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the arugula salad and gnocchi bake on the side. Top the steaks with the pan sauce. Garnish the salad with the almonds. Top the gnocchi bake with the juice of the remaining lemon wedges. Enjoy!