Rib-Eye Steak for Two
If you are looking for an easy Valentine's dinner for two, look no further! This delicious steak dinner comes from Martha Stewart, and I love the simplicity of this meal! The recipe is easy and straightforward, leaving you plenty of time to enjoy that special person in your life. I also included a recommendation for a wine pairing in the tips section that makes this delicious meal shine. I really encourage you to try this recipe, because it truly is a winner.
Either the day before or the morning that you prepare the steak, I suggest that you rub the steak (or steaks if you double the recipe) generously with Kosher salt and freshly ground black pepper. Use up to 1 teaspoon Kosher salt per pound and about a 1/2 teaspoon black pepper per pound. Place the salt and pepper rubbed steak on a rack, and place the rack on a cookie sheet or other large pan. Put in refrigerator, about 6 to 24 hours, without covering it. Let it sit one hour at room temperature. You can omit patting the steak dry and any extra seasoning of the steak. Brush with olive oil (like it says in the recipe) and then proceed with cooking the steak and following the rest of the directions in the recipe. This process acts as a tenderizer and also enhances the flavor of the steak.
I recommend drinking a Cabernet Sauvignon with this steak if you like wine. The one we (my family and I) usually get is from Rodney Strong vineyards and can be found at Walmart (at least in our area). Also, as a disclaimer we are not getting money/gifts or anything else from the producers or companies of the products we recommend in this post. I suggested this wine as it is easy to find, and for those readers who would like a wine pairing but do not usually buy/drink wine, this one is very good with steak.
Click here for a print version of this recipe.
Active time is 15 minutes. Total time is 1 hour.
1 (2 pound) bone-in rib-eye steak (about 2 inches thick)
Coarse salt and freshly ground pepper
1 pound small potatoes, preferably in a mix of colors
2 tablespoons plus 1 teaspoon extra-virgin olive oil
4 sprigs fresh thyme, leaves removed
1 tablespoon unsalted butter, room temperature
1/2 scallion, thinly sliced (1 tablespoon)
Preheat the oven to 425 degrees F. Let the steak stand until room temperature. Bring potatoes to a boil in generously salted water. Cook until fork-tender, about 8 minutes. Drain and let cool slightly. Brush a rimmed baking sheet with 1 tablespoon oil. Lightly crush each potato on the sheet with a palm to 1/2-inch thickness. Brush with 1 tablespoon oil. Season with salt and pepper, and scatter thyme on top. Roast until golden and crisp, about 25 minutes, rotating the sheet once.
Meanwhile, combine the butter and scallion in a bowl. Season with salt. Heat a large cast-iron or other heavy skillet over medium-high heat, 2 minutes. Pat the steak dry and rub with remaining 1 teaspoon oil. Season generously with salt and pepper and place in hot pan. Cook until browned, about 5 minutes a side. Transfer the skillet to the oven. Roast alongside potatoes until a thermometer inserted in the thickest part of the steak reads 130 degrees F for medium-rare, 10 to 12 minutes. Transfer the steak to a platter, top with scallion butter, and let rest 10 minutes before slicing. Serve with potatoes. Serves 4.
(edited by Anna Weicht)
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