Ingredients

• ¼ cup salted butter
• 2 (1-inch-thick) boneless grilling steaks (such as ribeye, New York strip, or sirloin; about 1 ½ lb total)
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon garlic salt
• ½ cup diced fresh red onions
• 2 packages flavored rice or pasta sides (optional, for serving)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and let melt. Season both sides of steaks with pepper and garlic salt (wash hands).
2. Add steaks to pan; cook 5 minutes without flipping.
3. Flip steaks, then add onions to pan around steaks; cook 4–5 more minutes, basting occasionally with butter in pan, until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
4. Meanwhile prepare rice or pasta, if using. Slice steaks and serve.

Ingredients

• 2 bananas
• ¼ cup unsalted butter
• ¾ cup light brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon rum extract
• 1 teaspoon banana extract (or cream sherry)
• 4 slices Bakery New York-style cheesecake

Steps

1. Peel bananas and cut into ½-inch slices; set aside. Melt butter with sugar and cinnamon in large sauté pan on medium-high 1–2 minutes, stirring constantly.
2. Stir in lemon juice and both extracts. Add bananas; cook and stir 1–2 minutes or until hot. Serve immediately over cheesecake.