Here’s the problem with fancy dinners at home: They’re too much dang work. Full-on recipes scattered across your browser tabs, and you’re whisking the soufflé while the steak cooks to a crisp well-done, and the salad’s ready, and the soup will be done in just a minute—I mean, maybe an hour?
Whatever the reason was for the fancy dinner, you’re no longer celebrating or enjoying it. In fact, you’re hoping it never happens again, so you don’t have to subject yourself to this domestic chaos. Or maybe you should’ve just gone out, except you’d really like to not spend $250 today, and we have champagne at home, thank you very much. Or maybe you have three kids (Hi), and it’s like, really hard to do that.
Ohh, I get you and I got you. A while back I pieced together a simple, strategic fancy dinner that takes like, hardly any effort, but is totally expensive steakhouse-worthy. There’s a reason for each part of the meal—other than it just being straight delicious—and it all works together seamlessly. Super versatile, too, so mix and match to your heart’s content.
Here’s how it goes:
Everything revolves around a really good steak. I mean, maybe it’s scallops for you or lobster or salmon or whatever… but I really love a good steak, and that’s what we’re focusing our meal on here. They’re so often overcooked or grilled so long at restaurants that the outsides are touch. Instead, we’re reverse-searing, so you can prep your steak’s internal temperature low and slow, while you leisurely throw together the other elements of the meal. Then, when you’re ready, sear it in a hot pan, brown and baste it with butter, and poof—perfection.
My husband and I just really can’t eat an entire steak each, so we usually split one. If you do make too much, no worries. The next day, cut it into bite-sized pieces, melt some butter in a hot skillet, and stir fry the steak bites about a minute or so until just warmed up. Sprinkle with some salt or seasoning—heaven.
We start with caviar… or whatever. Unfortunately, I do love caviar. Unfortunately, I do have very expensive tastes, but I love caviar here for a few reasons. A) It takes like, absolutely zero preparation. Open a jar of crème fraîche, rip open a bag of really good potato chips, and pop that caviar lid—done. And B) It’s a light, delicious, luxe start to the meal, making it feel truly indulgent. C) There’s a wide range of options, including a lake whitefish caviar I get from Whole Foods for liiiiike $8 on sale, so it can be a lot more accessible than you’d guess.
But you can totally swap the caviar out for any easy starter, preferably an indulgent dip you really love but don’t eat as often as you’d like. Just make sure it takes like no effort. Do not lift a finger!
Next comes a Caprese salad. Another dish that’s ridiculously easy to make but feels indulgent. I love a good heirloom tomato, heavily seasoned then topped with a bursting ball of burrata, the creamy straciatella melting over the fresh, firm tomatoes. Really good olive oil, plenty of seasoning, and a sprinkle of fresh basil—mamma mia. I love this one because it can be prepped ahead and offsets the richness of the steak with a crisp, fresh moment… without sacrificing any indulgence. I typically assemble this while the steak is baking in the oven, then set it aside. Getting it ready ahead makes it easier on me and sort of marinades the tomato, like a tomato salad.
Pick your favorite steakhouse veggie. For me, I love a whole artichoke with melted butter and mayo for dipping. It feels indulgent and luxurious, and it’s super easy to steam ahead. The artichoke retains heat well, so you don’t have to worry about timing any roasting and steak-searing, and a rich dip for the butts of those leaves feels like a treat to me. However, you can pick any veg you really love, like roasted broccoli or Brussels sprouts, maybe a loaded baked potato (We’re calling this a vegetable for today, OK?), or even a steamed sweet potato with brown sugar and butter. The only requirement is that it’s hands-off to make and can be prepped and cooked ahead, while you finish up the other elements of the meal.
All told, this takes like, 20 minutes of active prep time, leaving you with way more time for drinking bubbly and generally removing your shoulders from your earlobes.
Lazy, Fancy Dinner
Caviar + Chips + Crème Fraîche
Crème fraîche
Caviar of choice
Good quality potato chips
Fresh chives, snipped (optional)
Scoop a bit of crème fraîche on a thick, crunchy potato chip and top with a small spoonful of caviar. Keep everything chilled until serving for the ultimate easy, luxe bite.
Caprese Salad
Heirloom tomatoes, sliced
Burrata or fresh mozzarella
Fresh basil leaves, chiffonaded (Stacked, rolled, then sliced thin)
Drizzle of really good olive oil and balsamic vinegar (or use truffle oil for a little luxe punch)
Salt and freshly cracked black pepper
Arrange on a platter and serve at room temperature.
Reverse Sear New York Strip (Medium Rare)
Serves: 2
Prep Time: 10 min Cook Time: 45–60 min Rest Time: 10 min
Ingredients
2 thick-cut (1½–2 inch) New York strip steaks
Lots of salt and freshly cracked black pepper
1 tbsp high-heat oil (avocado, grapeseed, or canola)
2 tbsp butter
2–3 garlic cloves, smashed (optional)
2–3 sprigs fresh thyme or rosemary (optional)
Instructions
Prep – Pat steaks dry. Season generously with salt and pepper. Let sit uncovered in the fridge for at least 1 hour (up to overnight).
Bake Low and Slow – Preheat oven to 250°F. Place steaks on a wire rack over a baking sheet. Bake until internal temp reaches 120°F for medium rare (30–45 min).
Rest Briefly – Remove from oven and let rest 10 minutes while preheating your skillet.
Sear Hot and Fast – Heat a cast-iron skillet until just smoking. Add oil, then steaks. Sear each side 45–60 seconds until crust forms. Add butter, garlic, and herbs; baste for 30 seconds.
Finish – Internal temp should reach 130–135°F. Rest 5–10 minutes before slicing.
Steamed Artichoke with Butter & Mayo
Globe artichokes, 1/2-1 per person
Melted butter, for dipping
Mayo, for dipping
Trim artichoke stems and tips. Steam for 25–30 minutes until outer leaves pull off easily. Serve with melted butter and mayo for dipping.
Optional Dessert
Champagne
The easiest treat you can find, from dark chocolate truffles to frozen molten lava cakes to high-quality ice cream with your favorite toppings to cheese with honeycomb or fig jam