Steakhouse en Casa for date night.

STEP 1: STEAK

Liberally season ribeye with kosher salt and refrigerate uncovered on a wire rack 24 hrs or at least 4 hrs (skip for steaks <1.5 in).

STEP 2: POTATOES

Preheat oven to 425F. Line a sheet pan with parchment. Slice potatoes in half lengthwise and make hasselback cuts across the top without cutting through. Toss with olive oil, salt, and pepper, place flat-side down on the pan, and roast 45–55 minutes until crisp.

STEP 3: GARLIC-PARM BUTTER

Melt butter with olive oil over medium-low heat. Add garlic and cook 30–40 seconds until fragrant. Remove from heat and stir in parsley, Parm, and salt to taste. Spoon over the potatoes after roasting.

STEP 4: NOPALES

Make 4 lengthwise cuts without cutting through the base. Oil and grill over medium-high heat until tender and charred. Slice into strips and season with flaked sea salt. In a molcajete grind chile pequín, then add toasted sesame, olive oil, and agave. Toss with the nopales.

STEP 5: ONIONS

Oil red onions and cebollitas and season with garlic salt. Grill until blistered and tender, about 6–8 minutes.

STEP 6: GRILL

Pat steak dry and season. Sear over high heat, then move to indirect medium heat until about 125F for med-rare. Rest 15 minutes.

STEP 7: MARG

Muddle cucumber and jalapeño. Add tequila, Grand Marnier, and lime juice, then shake with ice and strain.