For Valentine’s, Mike and I have always preferred to stay in and have a romantic dinner at home. It’s so much better than the madness of trying to find a reservation, dealing with traffic and parking, and then having to drive back home after a bottle of wine with dinner. A perennial favorite is the classic steak dinner. It’s simple and oh, so satisfying. A great cut of meat (I used New York Strip for this, but I love Porterhouses and Bone-in Ribeyes even more), an awesome Pinot Noir, some Etta, Frank and Ray on the speakers, and it’s the recipe for a perfectly romantic night in. See below for my fool-proof method for Pan-Seared Steak and Parmesan Roasted Asparagus!
CLASSIC STEAK DINNER
Pan-Seared Steak with Parmesan Roasted Asparagus
What You’ll Need
For The Steak:
Steak: any cut you prefer, about 1.5″ thick
(I recommend going for a Porterhouse)
coarse sea salt
salt & pepper
For The Asparagus:
a couple of handfuls of asparagus
salt & pepper
My best advice for steak is to never, ever freeze it. Buy it the day you want to make it and let it come to room temperature. Find a nice thick cut, somewhere in the 1.5-2 inch range, with good marbling. Good marbling makes for juicy, flavorful steaks. Sprinkle it with a lot of coarse sea salt and let it sit while you prep the asparagus…
The first step is to trim the tough, woody bottom from the asparagus. Sometimes it’s hard to tell where to make the cut, so a quick tip is to bend the asparagus near the bottom, it’ll snap at the right spot.
Use your broken spear as a guide and cut the ends off the rest of your asparagus. Place them in a dish and coat them with olive oil. Arrange them on a cookie sheet in a single layer and season them to taste with salt and fresh cracked pepper. Sprinkle with a bit of parmesan.
Heat your oven to 375°F and roast the asparagus for about 15 minutes. Keep an eye on them, and take them out when they start to get dark green.
In the meantime, rinse the thick layer of salt off the steaks and dry them well. Season them with salt and fresh cracked pepper while you heat your pan up on the stove over medium high heat. Melt a pat of butter on the pan and let it get really hot. Your pan should be so hot it sizzles when you put your steak in it.
Once your steak is in the pan, don’t move it. Cook each side for 4-5 minutes depending on how thick your steak is and what temperature you prefer it. I like my steak somewhere between medium and medium rare, so I go for less time.
And that’s it! Add another side, maybe some mashed potatoes, or a crisp salad and you’ve got an easy, decadent, romantic dinner for two.