Steaks and an eggplant recipe

Ingredients

• 5 (1-inch-thick) rib 62 eye or New York strip steaks
• 2 teaspoons kosher salt
• 6 tablespoons unsalted butter
• 3–4 cloves garlic, finely minced
• 4 sprigs fresh thyme

• 2 tablespoons olive oil, divided
• 1 large eggplant, peeled and cut into ½-inch-thick slices
• salt and pepper, to taste
• ⅓ cup dry breadcrumbs
• 2 tablespoons pecorino cheese, grated

To Cook the Steaks
1. Remove the steaks from the refrigerator about 30 minutes prior to cooking. Place on a small baking sheet and pat dry with a paper towel (this removes extra moisture, which will help with browning). Coat the steaks with the salt.
2. Preheat a large (12-inch) cast-iron skillet over high heat for about 10 minutes.
3. Carefully place three steaks in the skillet and resist moving them until a crust has formed, about 2 minutes. Using tongs, turn the steaks and continue to cook for an additional 3 to 4 minutes.
4. Add the butter, garlic, and fresh thyme to the skillet. Let the butter melt completely, and tilt the skillet (using a pot holder to prevent burning your hand) so the butter pools. Spoon the butter mixture over the steaks to baste.
5. Remove the steaks from the heat and transfer to a dinner plate to rest. Repeat step 4 with the remaining steaks.
6. Let steaks rest for about 5 minutes, and serve warm.
To make the Eggplant
7. Brush 1 tablespoon of olive oil over the eggplant slices, and sprinkle with salt and pepper.
8. Place the dry breadcrumbs in a shallow baking dish and stir in the grated pecorino cheese to combine.
9. Dip each eggplant slice into the breadcrumb mixture.
10. Add the remaining tablespoon of olive oil to a large skillet set over medium-high heat.
11. Add the eggplant slices to the skillet, and cook on each side for 5 minutes, or until golden brown.
12. Remove from the heat, sprinkle with additional salt and pepper to taste. Serve warm.