Yields: ~2 servings

Cook Time: ~1 hour & 15 minutes, from prep to finish

The season of love is upon us, and nothing says “I love you” like a home-cooked meal. Every year, my girlfriend and I skip the overpriced restaurants and opt to stay in on Valentine’s Day. This gives us a chance to try out a new recipe together and enjoy it in the comfort of our home. One of our favorite things to do while we cook is listen to an audiobook or podcast together, so consider trying this recipe while listening to something new with your sweetie.

I asked Jim, knife specialist and co-owner at Blackstone’s of Beacon Hill, for some pointers on how to make the perfect steak so we could provide you with the ultimate romantic Valentine’s Day recipe. Pair it with mashed potatoes and some vegetables for a meal that your sweetheart will swoon over. 

Tools You’ll Need

For Your Steak:

• A cast iron skillet, for searing your steak
• Tongs, to turn your steak
• A meat thermometer, to check that your steak is done
• Steak knives, for serving

For Your Potatoes:

• A good kitchen knife, like a Japanese chef’s knife, santoku, nikiri, or utility knife, for chopping the potatoes
• A cutting board, for chopping the potatoes
• A potato peeler and masher
• One large and one small saucepan, for boiling the potatoes and making the slurry
• A strainer, for draining the potatoes
• Wooden or silicone spoon/spatula, for mixing in the slurry

Ingredients

For Your Steak:

• 2 thick-cuts of steak. (Ideal cuts: boneless ribeye, scotch filet, or New York strip)
• 2 tablespoons high-heat oil, like vegetable oil or grapeseed oil
• Montreal seasoning
• 5 tablespoons unsalted butter
• 6 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 5 garlic cloves, peeled and crushed

For Your Potatoes:

• 2 Yukon gold potatoes
• 2 russet potatoes
• 3 cloves minced garlic
• 6 tablespoons salted butter
• 2 cups double cream
• Salt and pepper, to taste
• 1 bunch of chopped chives

Preparation 

• Take the steaks out of the fridge, pat dry, and season both sides generously with Montreal seasoning or salt and pepper. Leave out for about 30 minutes until they reach room temperature.
• Meanwhile, peel your potatoes and cut them into even-sized chunks.
• Place your chopped and peeled potatoes in a large stock pot and fill with cold water to about an inch above the top of the potatoes. 
• Add the minced garlic, salt, and pepper to the water and stir.
• Bring the water to a boil, reduce the heat to medium-high, and cook for 10-12 minutes until the potatoes can be easily pierced by a butter knife.
• Meanwhile, preheat your cast iron skillet on medium heat. 
• Once the potatoes are cooked, drain the water using a strainer and return the potatoes to the empty pot.
• Mash the potatoes to your desired consistency. 
• Meanwhile, whisk the butter and double cream in a small saucepan on medium heat until emulsified.
• Add in ⅔ of the chopped chives and season the slurry with salt and pepper. 
• Gradually fold the slurry into the potatoes using a wooden or silicone spoon/spatula. Add more seasonings to taste, cover, and set aside.
• Once the cast iron skillet is preheated, add your oil and turn the heat up to medium-high. 
• Add your seasoned steaks to the pan and cook until a crust develops (about 2 to 2 ½ minutes).
• Use tongs to turn the steak and cook for 1 minute.
• Push the steaks to the side of the pan and add the butter, garlic, and herbs.
• Once the butter has melted, baste the steak in the herbs and butter until just before it reaches your desired internal temperature (reference chart above). Use a thin-tipped food thermometer to periodically check the internal temperature. 
• Transfer the steaks to a plate, cover loosely with foil, and rest for 5 minutes.
• Serve with the potatoes and top with the remaining chives. 

Recipe Notes 

• Be careful when adding the butter, garlic, and herbs to the steak skillet; the butter will likely splatter due to the high heat.
• Take the steak off the heat before it reaches your desired internal temperature, as the temperature will continue to rise as the steak rests.