It’s (almost) Valentines Day! There’s two different types of couples…one who goes on a huge lavish date and spends lots of money, OR if your anything like Jordan and I (or parents haha), you would rather stay in and cook something fun together. This meal has become one of mine and Jordan’s all time favorites- this weeks Pairing of the Week is a classic-
Rosemary Garlic Butter Steak and Gentleman’s Cabernet
As I said before, Jordan and I really don’t go out often on Valentine’s Day (unless we have a nice gift card haha). It’s EXPENSIVE! Not only that but we’ve got our little girl and like to spend it with her as well. So this is a fun in-home date night because it’s a lot to cook- so a helper is definitely nice to have in the kitchen. Because there are so many pieces to this meal- definitely look over all of the recipes ahead of time and come up with a game plan… you don’t want to be stuck trying to cook EVERYTHING all at once.
A while back Jordan and I found this amazing recipe that introduced a whole new way to cook a steak. You start by baking it at a very low temperature for about 40 minutes then sear it in oil and this delicious rosemary garlic butter. It’s hands down better than a Texas Roadhouse steak! Red and juicy on the inside, with amazing flavors on the outside. On the side we made a few of our favorites- Sautéed Balsamic Brussel Sprouts, Yukon Gold Garlic Mashed Potatoes, and a Tuscan Loaf with a balsamic oil dipping sauce.
A-MAZING.
As for our wine pairing today-what better wine to pair with a juicy steak than a cabernet? Cabernet is usually one of my least favorite when it comes to red wine-EXCEPT for when I’m eating steak, you just can’t have any thing else! My husband picked this weeks Cab- he went with this Lindeman’s Winery Gentleman’s Collection Cabernet Sauvignon- very affordable and actually really good on it’s own as well. It wasn’t too dry like some cabernet’s can be. It paired perfectly with the herb flavors on the steak!
Of course I didn’t forget dessert…stay tuned next week I’ll be posting a fun Valentines Day Dessert to make for your special someone!
From my kitchen to yours…enjoy!
An AMAZINGLY delicious way to cook your steak! Incredibly juicy and flavorful…no grill necessary
Ingredients
- 2 steaks- Ribeye is preferred, we used NY Strips (budgets ya know 😂)
- 3 Tbsp Canola Oil
- 4 Tbsp Butter
- 2 Cloves Garlic peeled and smashed
- 2 Tsp Rosemary
- 1 Tsp Thyme
- Salt & Pepper
Instructions
- Preheat oven to 200 degrees F
- Season both sides of steaks with salt and pepper
- Place on a wire rack over a baking sheet, bake for 45 minutes or until internal temp is 125 degrees (this is for medium rare-adjust as needed)
- **For the next steps, I do one steak then repeat steps for the 2nd steak
- Heat 1/2 of the canola oil in a pan (I use cast iron) until smoking (don’t use olive oil- it smokes much earlier than canola oil)
- Sear steak for 30 seconds on one side, then flip
- Quickly add 1/2 of: butter, garlic, rosemary, thyme
- Swirl in pan and use a spoon to coat the top of the steak for about 30 seconds
- Flip and Baste the other side for 15 seconds
- Plate and serve
Plate and serve with…
Ingredients
- 2 medium size Yukon Gold Potatoes
- 1/4 Cup or more of Milk
- 2 Tbsp Butter
- 1-2 garlic cloves
- salt, pepper, oregano
- Cheddar cheese
Instructions
- Rinse, peel and dice the potatoes
- Dice potatoes, add to large pot.
- Cover potatoes with water, enough so there is about an inch above the potatoes, bring to a boil
- Boil for 20 minutes, until a fork goes into one easily.
- Drain water, add butter to potatoes, use a masher to mash the potatoes.
- Add milk and stir. If you prefer more creamy potatoes, slowly add more milk until you reach your desired consistency.
- Add garlic, seasonings and shredded cheese to taste!
As I said previously, we also had these sautéed balsamic brussel sprouts and a Tuscan loaf with balsamic oil dipping sauce. For this we just use a very small plate, add a small amount of olive oil, then a smaller amount of balsamic vinegar. We like to sprinkle some oregano on top! Serve with a bottle of Gentleman’s Collection Cabernet. Enjoy!
Ingredients
- 1 1/2 Cups Brussel Sprouts
- Seasoned Salt
- Olive Oil
- Balsamic Vinegar
Instructions
- Drizzle about 1 TBSP olive oil in skillet
- Cut the white end off each brussel sprout, allowing the individual leaves to be removed.
- Peel away as many leaves as possible, placing in your skillet with olive oil.
- When you get to the core, you can cut more of the stem off to release more leaves and then place the core in the skillet as well, or throw away depending on your preference
- Heat the brussel sprouts over medium heat, season with seasoned salt
- Cook until leaves are browned
- Once brussel sprouts have been served onto a plate, lightly drizzle with balsamic vinegar