I'm cooking Valentine dinner with my man in mind. What man can resist a big juicy steak with all the fixin's!
I'm not a fan of dining out on Valentine's day... too busy and those prix pixe menus drive me crazy. I really don't feel I get the best meal at a restaurant on super busy days and holidays!
So, I'm cooking a romantic steakhouse dinner for Bobby that looks like I've been in the kitchen all day... but really it is easy and fast...
The Menu
Garden Salad with Bleu Cheese Dressing
Chuck Delmonico Steak with Wine and Shallot Pan Sauce
Steamed Green Beans Sauteed in Garlic Oil
Drunken Sauteed Mushrooms
Drunken Sauteed Mushrooms
Be My Valentine Puff Pastry Dessert
Wine
Coffee
Many people are intimidated by the thought of making a steak on their cooktops. I was one of them... for years I thought the only way to get a good steak at home was to grill it.
Grilled steaks are fabulous but now I can actually make a steak on my cooktop that I like better than one from the grill... really!
The secret is choosing the right steak and... cooking in a seasoned cast iron pan is a must. To learn how to season a cast iron pan click HERE.
Let's talk steak... My very favorite is a CHUCK DELMONICO. Not all grocer's carry them. If your grocer's meat department does their own butchering, ask if they can cut a couple for you. The other thing I really like about these steaks is that they are inexpensive. I can get four 6 oz. steaks for about $10.00!
This steak is cut from where the chuck meet the tenderloin (filet mignon). It is tender like the filet, but so much more flavorful!!! It also has great marbling so it does not dry out. Speaking of filets... very tender~ very little taste and too expensive! Not my first or tenth choice at all.
The other steak to use is a ribeye. Notice both of these steaks have a good deal of fat. Flavor is in fat. If you are going to eat a steak ... eat a good one!
Choose other cuts like sirloin, flat iron, skirt, strip, etc. for another recipe.
My best advice it to make friends with your butcher!
HOW TO COOK A GREAT STEAK
2 chuck delmonico steaks (or ribeye) 1 to 1~1/2 inch thick, about 6 oz~ 8 oz.
1 TBS olive oil
course salt and fresh cracked pepper
Get your cast iron pan screaming hot over a medium high heat. It will probably smoke so turn on your exhaust fan. Add the olive oil.
Meanwhile, salt and pepper your steak on one side.
Here's my two cents when it comes to seasoning a steak. I think they are either way under seasoned or grossly over salted! You want some salt, but remember all the salt you put on it will end up staying on the steak... or in the pan sauce. Season your steak but don't encrust it in salt and pepper!
Gently put the steak seasoned side down in the pan. Season the top side of the steak with salt and pepper.
Now, leave it ALONE! Do not peek or move it for 4-5 minutes.
When time is up, turn your steak over and leave it alone for another 4-5 minutes.
You might have to make a steak or two to get the exact time... I like my steaks between medium rare and medium.
When time is up remove the steak to a plate and turn off the heat under the pan.
Let the steak "rest". DO NOT CUT INTO IT. It will continue to cook a little. You are letting it rest for all the wonderful juices to settle back into the steak.
You should have a beautifully seared steak.
WINE AND SHALLOT PAN SAUCE
1 medium shallot, finely chopped
2 garlic clove, pressed
2/3 cup good red wine (a wine you would drink)
1/2 cup beef stock
2 sprigs of thyme, leaves stripped from stem
1/4 tsp beef demiglaze, optional
2 tsp butter
1/4 tsp Worcestershire sauce
2 TBS parsley, chopped
12 grape tomatoes, cut into small pieces , optional
Turn the heat to low. In the cast iron skillet the steak was cooked in add shallots. Let them cook, stirring for 3 minutes. Add garlic and cook 1 minute more.
Turn off the heat and add the wine. PLEASE DO THIS STEP. I don't have a professional kitchen and my hood could not withstand a big wine induced flame! Just take the pan off any heat and it should be fine. Turn the heat back on medium and add beef broth, thyme and demiglaze. I also pour any of the juices that are on the steak plate into the pan sauce.
Simmer until half the liquid cooks off. Take the pan sauce off the heat, add butter, Worcestershire sauce and parsley. Stir until butter melts.
Plate the steak and spoon the sauce over the steak. Garnish with tomatoes
I hope you give this easy and scrumptious steak a try!
To see the post on the easy
BE MY VALENTINE DESSERT
click HERE
1/4 tsp beef demiglaze, optional
2 tsp butter
1/4 tsp Worcestershire sauce
2 TBS parsley, chopped
12 grape tomatoes, cut into small pieces , optional
Turn the heat to low. In the cast iron skillet the steak was cooked in add shallots. Let them cook, stirring for 3 minutes. Add garlic and cook 1 minute more.
Turn off the heat and add the wine. PLEASE DO THIS STEP. I don't have a professional kitchen and my hood could not withstand a big wine induced flame! Just take the pan off any heat and it should be fine. Turn the heat back on medium and add beef broth, thyme and demiglaze. I also pour any of the juices that are on the steak plate into the pan sauce.
Simmer until half the liquid cooks off. Take the pan sauce off the heat, add butter, Worcestershire sauce and parsley. Stir until butter melts.
Plate the steak and spoon the sauce over the steak. Garnish with tomatoes
I hope you give this easy and scrumptious steak a try!
To see the post on the easy
BE MY VALENTINE DESSERT
click HERE
Here is the Valentine Special... and me cooking!
A big thank you to Sharon from MRS HINES CLASS for hosting!
Yvonne: You did a great job.
ReplyDeleteThe steak looks delicious.
Really want to try the dessert. Hope we
are not snowed in all weekend.
Like you I don't like to go out to eat on Holidays.
I always feel like they jack the prices up and so many
people do not make for a nice romantic dinner.
We used to go out the Saturday before but now here on LI
they want to overcharge the weekend before and the weekend after.
Denise
Yvonne~ I came in on the end of Mrs. Hines' class but found it on YouTube before you posted! Your meal looks delicious and you're a natural in front of the camera! I so enjoy having a voice to put with your words now, my southern accent would make your ears bleed :)
ReplyDeleteI adore a southern accent... and really think I should have one. Remember, my wish is that I would have been a Southerner!
DeleteI love to make a nice dinner for Valentine's. I think I will make a nice seafood stew or chowder....but steak sounds tempting as well!
ReplyDeleteOh how fun - I didn't know such a format existed! Oh my... how fun!!
ReplyDeleteLove your lessons-they take the fear out of these recipes.
ReplyDeleteHave a great weekend.
Great video, Yvonne! You should be the next Food Network star! Thanks so much for your technique's for cooking the steaks on the stove top. I have been doing that for years and some people think I'm crazy. But I feel I have more control over the cooking this way and you can come up with so many different sauces with the juices. I love yours posted here and I am definitely going to try it. It will make a lovely Valentine's Day dinner for my honey! :)
ReplyDeleteXO,
Jane
Joe and I took Tracy and Dave to dinner tonight for her birthday. Dave, Joe and I all got surf and turf; the FABULOUS crab cake and beef medallions. It was delicious. Your steak sounds really good too, we cooked ours last week the same way, I think I posted it on ONMM last week. Can't wait to see you!!! XO, Pinky
ReplyDeleteLooks like the perfect way to celebrate Valentine's Day.
ReplyDelete- The Tablescaper
Hi Yvonne! I'm a vegetarian but that steak does look good! Sometimes I miss eating beef. I never miss eating chicken though. I just wanted to come over and thank you for the really nice things you said about my kitchen over at Savvy Southern Style. I really appreciate it ... you made my day! I need to remember to join your parties on Thursday. I tend to forget. Hope you enjoy your Valentines and the wonderful food you'll be making!
ReplyDeleteLove your blog Yvonne. Never miss reading it. I watched you on mrs. Hines video.you did great. It was nice to be able to put a face to your blog. You are so pretty. Look foreward to many more blogs from you. Love your home and all your recipes.Can'wait to make the steak for my husband.
ReplyDeleteYarlette
I do mine the same way, but we do like filet mignon. I linked it to your TTT Thurs night.
ReplyDeleteI wait till it is on sale, then grab a few for the freezer.
Beef is so expensive anyway, so when it was 4.99 a lb, I go for it!
I will check you out on you tube, the sound on the video above is not good for me.
I can hardly wait to try this steak - it sounds wonderful. I love a GOOD STEAK and I hate to grill! I will try this tonight.
ReplyDeleteThanks so much.
Mary
I enjoyed Mrs. Hines' Google +. You were fabulous! These recipes are perfect for Valentine's Day or any day of the year.
ReplyDeleteThe steak sounds wonderful! I am the wife of a beef producer in central Illinois, so steak is always my husbands favorite meal. May I suggest you try Pioneer Woman's Whiskey Cream Steak Sauce sometime? We love it for special occasions.
ReplyDeleteBTW, love reading your blog. It makes me feel peaceful!
Hi Yvonne, I actually was able to watch you cooking the steak! It was so great seeing and hearing you! The steak and dessert look fabulous. Happy Heart's Day to you and your sweetie.
ReplyDeleteThat wine and shallot pan sauce has to be to die for, and what a treat to see you cooking! The dessert looks pretty impressive also, love the sugar dusted hearts...always so much weekly inspiration! Happy Valentine's Day!!
ReplyDeleteJenna
Wow, love to read your blog. I’ll try this for Valentine's Day dinner.
ReplyDeleteThanks for that. I think the menu is great. Good job :) I love to cook.
ReplyDeleteMy family & I just finished our dinner of this steak along with the potato onion stacks. It was DIVINE!!!! I will definitely be making both of these items again!
ReplyDelete