Peppercorn-Crusted Rib-Eye Steak

Once water is boiling, add half the gemelli to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve ¼ cup pasta cooking water, then drain. Meanwhile, pat steak dry with a paper towel. Season all over with salt and as much of the crushed peppercorns as you like.

Whisk together 1 tsp shallot, 2 tsp lemon juice, and 1 TBSP olive oil in a medium bowl. Season with salt and pepper. Set aside. Melt 1 TBSP butter in a large pan over medium heat. Add half the remaining shallot and cook, tossing, until softened, about 3 minutes. Add flour. Stir until pasty, about 1 minute. Slowly whisk in milk until combined.

Bring milk mixture to a boil and let bubble until thickened, about 1 minute. Remove from heat, then stir in cheese and truffle zest. Stir in gemelli, followed by enough reserved pasta water to give sauce a loose consistency. Season with salt and pepper. Lightly oil two ramekins, then divide gemelli and its sauce between each. Sprinkle panko over gemelli. Bake in oven until lightly browned and bubbly, about 10 minutes.

Wash out pan used for mac ’n’ cheese. Heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside. Set pan aside off heat for a few minutes to cool slightly, then return to stove over medium-low heat. Add remaining shallot to same pan and cook, tossing, until just softened, 1-2 minutes. Pour in ⅓ cup water and stock concentrate.