For someone who loves going out to eat (🙋♀️), my least favorite day to go out to dinner is…Valentine’s.
Between the overpriced prix-fixe menus, the desperate scramble for a 6:00 PM reservation, and my sky-high expectations (sorry, Jeremy!)…the stakes seem just a little too high.
My favorite way to celebrate? Ditching the crowds and treating myself to a meal that screams, “I love me, and I have excellent taste.”
I did this when I was single and I did this when Jeremy was deployed. In fact, one year when he was away, I made a ribeye so magnificent, so perfectly seared and buttery, that it earned a permanent spot in my cookbook. I called it the “You’re Worth It Ribeye” because, frankly, you are.
Whether you’re cooking for two or just for the most important person in your life (you!), this meal is a declaration that you deserve a decadent, indulgent moment. No crowded restaurants required.
Set the table for yourself. Light the candle. Pour the wine.
You’re worth it.
You’re Worth it Ribeye Guide
Cut of Meat
First let’s talk about the steak! You need a 24 oz, 2 inch thick, bone-in ribeye steak. Most likely, you will have to go to the meat counter at your grocery store (my Whole Foods carries this cut of meat) or a butcher.
Temperature Guide
The recipe below shows you how to cook this ribeye to get it to medium rare. If you would like it cooked to a different temperature, follow this guide.
Timing Guide
Depending on how cooked you like your ribeye, it will only take about 15-25 minutes to cook (not including the 20 minutes it takes for the steak to come to room temperature and the 5 minutes at the end of cooking to let the steak rest). The potatoes will take 45 minutes to bake. So, to have everything ready to serve at the same time, follow this guide:
- Preheat the oven to 450° F
- Pull the steak out, pat dry and season and let come to room temperature for 20 minutes
- Prep the potatoes and place in the oven to bake
- Cook the steak
BONUS! New Side Dish Recipe!
If you want another side that will make this dish even more decadent (but with some greens!) you must try my Miso Mushroom Creamed Spinach!
I actually made this for our Christmas dinner and when I shared a photo of the dinner on Instagram everyone was like, “WHAT IS THAT SIDE DISH?!”
It’s creamy, it’s rich, and I sneak some spinach in there…for like health or something.
If you’re looking for gifts for yourself (or want to send gift ideas onto someone 😉) I’ve got you!
Splurges for Her
Specifically calling out the new Mylk de Parfume from Noyz! I just recently tried this in scent Unmute and to say I am obsessed would be an understatement!
It has notes of vanilla and amber and when I tell you this scent lingers all day!
“A first-of-its-kind, pour-on fine fragrance milk that projects the scent-power of perfume in a radiant new form. Long-lingering liquid silk, Mylk De Parfum melts on and soaks in — infused with hyaluronic acid to leave skin hydrated and nourished with a soft, luminous sheen. A multi-sensory experience designed to be the first step of your fragrance ritual.”
Hearts Glassware
Galetine’s Party!
Favorite Kitchen Towels
Dutch Ovens
Valentine’s Kitchen
I hope you enjoy a delicious, indulgent meal no matter who is at your table on Valentine’s! ❤️
PrintYou’re Worth it Ribeye with Baked Potatoes
- Yield: 2 1x
Ingredients
For the Ribeye
- 1 (24 oz), 2 inch thick, bone-in ribeye
- 2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 Tbsp avocado oil or vegetable oil (it helps to have an oil with a high smoke point so the oil does not burn)
- 2 Tbsp butter
- 1 sprig rosemary
- 3 cloves garlic, peeled and crushed
- 1 bunch thyme, about 3–5 sprigs
- Finishing salt, such as Fleur de Sel
For the Garlic Butter Sauce
- 3 Tbsp butter
- 2 cloves garlic, minced
For the Loaded Baked Potatoes
- 2 russet potatoes (1 potato per person)
- 1 Tbsp olive oil
- 1 tsp kosher salt
Toppings for the Baked Potatoes
- Sour cream
- Shredded cheddar cheese
- Crumbled bacon
- Chives
- Butter
Instructions
For the Loaded Baked Potatoes
(These will take the longest to bake so you want to get them started in the oven first.)
- Preheat the oven to 450° F. Scrub the potatoes and dry them. Rub the olive oil all over the potatoes and then sprinkle all over, generously, with salt.
- Place on a foiled lined sheet tray and into the oven for 45 minutes. The potatoes are done when they are easily pierced with a knife.
- Serve warm with favorite toppings such as butter, crumbled bacon, shredded cheese, chives and salt!
For the Ribeye
- Remove the ribeye from the refrigerator. Pat dry with paper towels and season each side with salt and pepper. Set aside for 20 minutes to come to room temperature.
- Place a cast iron skillet on the stovetop. Allow the pan to heat on medium-high heat for 3 minutes. After 3 minutes, add 1 Tbsp oil.
- Add the ribeye to the pan and let it sear for 5 minutes without touching! Then, flip and sear the other side for 4 more minutes.
- Reduce the heat of the burner to medium-low. Flip the ribeye and add the butter, garlic, thyme, and rosemary to the skillet. Using a spoon, baste the ribeye with the melted butter for 3 minutes. After about 3 minutes, flip the steak and baste the other side for about 3 minutes.
- Remove the steaks and tent with foil to rest for 5 minutes. Your steak should be medium rare (120-130° F). If you like rare, only baste your steak for 3 minutes on the first side and 2 minutes on the second side. For medium well, keep your steak in the pan for an additional 3 minutes while basting, and for well done, keep your steak in the pan for an additional 6 minutes while basting.
For the Butter Garlic Sauce
- While the steak rests, make the garlic butter sauce. Melt 3 Tbsp butter. Add the 2 minced garlic cloves and mix.
To Serve
Slice the ribeye and either serve on a platter, or you can add the slices back to the cast iron skillet and serve from there! Make sure to drizzle a generous amount of butter garlic sauce on your slices!
Miso Mushroom Creamed Spinach Recipe
- Yield: 4 as a side dish 1x
Ingredients
- 2 Tbsp butter
- 1 Tbsp olive oil
- 5 oz shiitake mushrooms, sliced
- 2 shallots, minced
- 3 cloves garlic, minced
- 1/4 cup white wine
- 1 lb fresh spinach
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 cups heavy cream
- 1 Tbsp white miso
- 1/4 cup finely grated Parmesan
Instructions
- Heat a wide skillet over medium heat and melt the butter with 1 Tbsp of olive oil. Add the sliced shiitake mushrooms and let them brown, cooking them for 3 minutes on each side.
- Add the shallot and cook until soft and translucent, about 2-3 minutes. Add the garlic and let it cook just until fragrant, about 30 seconds.
- Deglaze the pan by slowly pouring in the white wine while scrapping up the browned bits from the bottom.
- Add the spinach in batches if needed, tossing gently as it wilts. It will look like far too much at first and then suddenly…not enough. Season with 1 tsp kosher salt and 1 tsp freshly cracked black pepper. (Note: this might not seem like a lot of salt but Miso is very salty so we let it do the heavy lifting here.)
- Lower the heat and pour in the cream. Stir to combine and let it gently simmer for a minute or two until slightly thickened. In a small bowl, whisk the miso with a spoonful of the warm cream to loosen it, then stir it back into the pan. (This step keeps the miso smooth and fully incorporated.)
- Add the parmesan and stir until melted and glossy.
- Serve warm right out of the pan!
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