Ditch the burgers and buns for a more robust, restaurant-quality cut of meat. This rib eye and polenta pairing will make a quality base for the day’s celebrations. By Patrick Feury, chef/partner of Nectar in Berwyn, Pa. and Danlu in Philadelphia — Serves 2-4.

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Ingredients

Steak

• 19 oz. high-quality rib eye steak
• 2 oz. sea salt
• 4 oz. olive oil

Nectar Bistro Butter

• 6 oz. unsalted butter
• 1 small shallot, chopped fine
• 1 clove garlic, chopped fine
• ½ tsp. tomato paste
• ½ tsp. hot curry powder
• ½ tsp. smoked paprika
• ½ tsp. black pepper
• 1 tsp....