It’s officially February and the countdown to Valentine’s Day has begun. While we aren’t the most romantic of duos, we do love any “holiday” that is cause for a great homemade meal. Also, I adore flowers. Fun fact. The first time The Beard and I hung out outside of work was at our holiday work party when we worked for Whole Foods Market Columbus. There were a bunch of awesome raffles and I asked him to go up and put my tickets in whatever bucket he thought I’d like. Wouldn’t you know that I won the “free flowers for a year” prize! We started dating shortly after that and he was safe from having to buy me flowers for a year.
If you don’t have a coveted prize like that, don’t you worry because you can still take advantage of Whole Foods Market double dozen rose deal happening right now. For $24,99, you will get two dozen of their gorgeous Whole Trade roses in white, red, pink and whatever other lovely colors they have that day. First tip: pre-order here so you aren’t that shmuck standing in line at 5pm on Valentine’s Day trying to make baby’s breath look pretty.
Second tip: If you have two people in your lives that you’d like to surprise with roses, split the double dozen! I don’t mean one for your girl and one for your side piece. I mean one for your girl (or boy) and one for your Mom. Come on, guys.
Alright, on to the actual meal. I’m not sure about you but I generally can’t finish a whole six pack of one beer. The Beard can as long as it’s PBR. But, I like to try new things and spice it up! While most grocery stores now have a create your own six pack option for a specific price, our Whole Foods Market in Columbus does it better. Their beers are sold by the single meaning you can just get one or you can test out 20 different options if you are indecisive.
Since we are in Columbus, we chose Wolf’s Ridge Brewing L’Abondance Saison for a little local love. Ommegang is a favorite in our house and this one just seemed like it would be a great fit for Valentine’s dinner. Finally, Matilda from Goose Island is a “fancy dinner beer” in The Beard’s words.
Looking for a way to really elevate your steak for Valentine’s Day? Look no further than homemade chive butter! Honestly, we might just start putting this on everything. It’s so easy and so delicious. You have to start with a high-quality butter and that’s pretty imperative. Not to hate on basic store brand butter, but it doesn’t have as high of a fat content as “fancy” butter. And hello, fat equals flavor.
We stuck with the standard unsalted Kerrygold for our chive butter. But, you could also use Plugra, local Amish roll butter or anything else you can find at your local Whole Foods Market. I would suggest making the butter first, even the night before, and letting it firm up in the fridge before topping on your steak.
Okay, so you might not think potatoes are romantic. But, trust me, these ones will make someone fall in love with you. We are a pretty potato heavy household so we are always trying to come up with some creative recipes. Since potatoes generally have a pretty mild flavor, they tend to take on any additional flavors you add to them. Fresh rosemary, roasted garlic and sea salt take them up a notch for your perfect Valentine’s Dinner.
Now, the main course. Local. Ribeye. If you’ve ever read one of our recipes, you are probably pretty aware that we believe in comforting, delicious and indulgent food. While these ribeyes might look a little hefty, we think they are the perfect size for us. You can definitely ask your local Whole Foods Market butcher to cut it a bit smaller but we suggest you keep it full.
After working for Whole Foods Market Columbus for three years, I can be a bit picky about my meat. Luckily, they have great standards and you can read about them here. I like to think that these cows lived better lives than me and pay respect to them by making a heck of a dish.
Do you want to know the real secret to a dreamy steak? A cast iron skillet, butter and basting. Oh, and maybe some garlic and fresh herbs. I wouldn’t even try and cook this ribeye in anything other then a cast iron skillet. It won’t get that beautiful sear that you need. Since you won’t use all your Kerrygold butter, you should definitely use that for basting. Again, fat equals flavor.
After you sear off your steak, let it rest for a few minutes and come fully up to temperature. We eat our steak at medium rare and unless you are pregnant, we suggest you do the same. Remember when I said you should respect the cow? If you cook this steak well done, I hope the cow comes back to haunt you. While your steak is resting, go ahead and throw that chive butter on there, spoon some potatoes on your plate and crack open a beer! I guess you could be romantic and light a candle but that’s a little much for us.
Oh, and what kind of Valentine’s Dinner would this be without dessert? Right now Whole Foods Market has a marvelous Red Velvet Cake in the Bakery for $20. I would suggest that for the whole family to indulge in on Valentine’s Day. Instead, we got a few of their homemade cupcakes. They range in price and flavor depending on their promo, but we got their raspberry vanilla cupcake and it was perfection. The best way to end our date night at home.
- 8 Tablespoons high quality unsalted butter
- 2 Tablespoons freshly chopped chives
- 1 1/2 pounds fingerling potatoes
- 3 Tablespoons olive oil
- 2 Tablespoons fresh rosemary, chopped
- kosher salt
- 2 16oz Ribeyes
- 4 Tablespoons butter
- 2 sprigs of fresh rosemary
- 4 garlic cloves
- kosher salt and fresh ground pepper
- Let butter get to room temperature.
- Chop chives.
- Mix butter and chives in small bowl until combined.
- Let chill in fridge until ready to top on steak.
- Preheat oven to 450 degrees F.
- Toss potatoes, olive oil, rosemary and salt in a bowl until combined and fully coated.
- Put on sheet pan or cast iron skillet and roast in oven for 20-30 minutes, until outside is crispy and inside is tender.
- Let cool slightly before eating.
- Put raw steak in sous vide bath and cook for 90 minutes at 131 degrees F. Remove from sous vide, pat dry then sprinkle both sides generously with kosher salt and freshly ground black pepper.
- Heat pan over medium high heat, add butter and let melt slightly.
- Add steak and coat in butter then add garlic and rosemary to melted butter.
- Baste your steak with the butter, rosemary and garlic mixture by slightly tilting your pan and spooning it on top, careful not to burn the butter, rosemary or garlic.
- Do this on both side for about 60-70 seconds until steak forms nice crust.
- Remove from pan and let rest for 5 minutes.
- You can also wrap the butter in wax paper and form into a cylinder to make uniform discs of chive butter.
Please note that we received a gift card from Whole Foods Market Columbus for the purchase of the items in this recipe.