Happy Belated Valentine’s Day!
Did you have a lovely time? How did you mark it? And with whom did you celebrate? Your sister? Your girlfriend? Boyfriend? Hubby? Your children? Your wife? Mr. Darcy?
Did you celebrate your special relationship(s) with flowers? A movie? Crafts? Cards? Conversation? Silly text-messages? Your favorite book? A good meal?
It will probably come as no surprise to you, especially given the title of this post, that hubby and I celebrated with F.O.O.D… Butter-Basted Rib Eyes.
And here’s the most beautiful part…I was by his side…every step of the way… In his space…during meal prep…with – camera – in – hand. And did he complain? Nope. Not once. That is love, my friends. I even asked him to wait to eat his gorgeous steak….had him bide his time, though tempted by its mouthwatering aromas and snappy sizzling sounds, so as to give me what I needed… which was time… Time to get “the shot”.
Now, it must be said, as romantic as Dom is, he is not the only romantic partner in this relationship. Case in point… in return for his patience – I gave him the display plate. Yep, the prettily composed plate that went to press. That’s right. He got it. That’s love, too! Don’t you think? 😉
So last week, while I was focusing my attention on cocoa and doughnuts, little did I know that Dom had his eye on the little beauty gracing the cover of the February issue of Food & Wine. He had the plan to make us a steak house dinner so delicious and delectable that I wouldn’t ever think twice about staying in for Valentine’s Day, again.
The thing about a steak cooked on the stove top…a perfect piece of meat basted in a mixture of foamy butter, sprigs of thyme and rosemary, and fresh garlic…is that you’re treated to a multi-sensory experience. It hits every note. And it’s quite wonderful.
Dom began by prepping the steaks with olive oil and seasoning them with salt and freshly ground pepper. He let the meat stand at room temperature for about 30 minutes.
In a large cast iron skillet, he heated up the olive oil on medium, until it began to shimmer.
Next, he added the steaks and cooked them over high heat until crusty on the bottom, about 5 minutes.
Next, he turned the steaks…
…and added the butter, thyme, garlic, and rosemary to the skillet.
He cooked over high heat, basting the steaks with the melted butter, garlic and herbs until they were medium-rare, about 5 – 7 minutes.
Lastly, he transferred the steaks to a cutting board and let them rest for 10 minutes before we plated, photographed, and duhugg in.
It was a lovely meal from my lovely guy…
- Two 1¼ pound, boneless rib eye steaks
- Kosher salt and freshly ground pepper
- 3 Tbsp. olive oil
- 4 Tbsp. unsalted butter
- 4 thyme sprigs
- 3 garlic cloves
- 2 rosemary sprigs
- Rub the rib eyes with 1 Tbsp. of olive oil then season with salt and pepper.
- Let the meat stand at room temperature for 30 minutes.
- In a large cast-iron skillet, heat 2 Tbsp. of the oil until shimmering.
- Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.
- Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
- Cook over high heat while continually basting with the butter, garlic and herbs until the steaks are medium-rare. About 5 - 7 minutes.
- Transfer the steaks to a cutting board and lest for 10 minutes.
(Recipe adapted from Food & Wine.)