Expectations for Valentine’s Day can be stressful. Restaurants are always crowded and not so romantic. You can’t guarantee a fabulous dinner unless you do it yourself. I’ve always found cooking at home to be much more passionate and personal then trudging out into the cold February evening.
Recently my husband cooked the perfect dinner for us. He was able to whip it up before I even had a chance to obnoxiously intervene and tell him he was doing something wrong. He fished this wonderful recipe, grilled rib-eye steaks and miso butter, from The Sunset Essential Western Cookbook.
Grilling or broiling a good cut of steak is fast and delicious. The thickness of the steak will determine the exact cooking time while grilling or broiling. We always broil at my house because we are not allowed to have a barbeque on our deck for fire hazard reasons. While broiling, the oven does not need to preheat. We put the steaks on a broiling pan directly under the heating element. Check the steak in 5 minutes and flip them with tongs if they are looking cooked on the outside. There may be small flames while broiling, especially with the onion halves. Simply move the rack down one level and continue.
Sometimes, our oven will start to smoke so our fire alarm goes off and panic ensues. Just remember if this happens to keep your cool by venting the smoke properly; turn on a fan or open some windows and doors. You will know the steak is done when both sides are browned. Depending on your tastes, it should be a little pink in the center. An overcooked steak that is browned all the way through is often tough to cut and chew and has fewer flavors.
The miso butter adds a professional quality to the steak. I started out with some homemade butter that I whipped up for this vary occasion. I used Mgeorge3’s directions for Making Better Butter. The chives should be chopped into very small pieces. The secret tip for removing the skins from the garlic is to put them in a bowl.
Then set an upside down bowl on top so that the garlic is contained in a dome.
Finally just shake them vigorously. The skins just fall off.
To make the miso butter, cream together all of the ingredients until they are blended.
Next, plop the butter onto a sheet of wax paper and roll it into a tube. Finally, twist the ends and put it in the freezer for 30 minutes.
The miso butter should be served as a pat on top of the steaks but put the remaining butter on the table. Miso butter goes excellent on vegetables, potatoes, and grilled French bread. If you have miso butter leftover, put it in the refrigerator to save for other meals.
If you are really cooking to impress, bake up a Sweetheart Strawberry Rhubarb Pie for desert with a side of vanilla ice cream.
Okay, Romeo. Want to really Wow your date? Hand-make a Valentine’s day themed floral basket.