If you’re planning a night in this weekend for Valentine’s Day, look no further than a steak dinner for two. I have yet to meet a carnivorous man who will deny a big, juicy steak. Normally you think to cook steak in the summer over the grill. A cast-iron skillet, however produces a beautifully cooked steak when seared over a high heat. You get a gorgeous caramelization on each side that only leads to more flavor and when the steaks have finished cooking, all those browned bits at the bottom make for one tasty gravy.

The red wine gravy is simple to make. A few extra ingredients whisked together make a creamy, thick gravy that compliments the flavors of the steak well. I like to add a rosemary sprig to the wine that I cook at first for an extra herby flavor. It makes it much more fragrant, penetrating more senses than just taste. It’s a rich gravy, purple in color. A little goes a long way so don’t feel a need to completely slather the meat in it. Just a drizzle will give you all you need.

The potatoes au gratin are a decadent side. Cheesy, creamy and rich, they’re full of flavor. Traditionally, you’d use a starchy baking potato for this dish but I prefer yellow potatoes for their sweetness. You want to cook the potatoes covered at first to allow the steam to gather and cook the potatoes, still keeping them moist. Remove the foil halfway through to finish cooking all the way and allow the topping to melt and brown.

Pan-Seared Steak with Potatoes au Gratin, Red Wine Gravy & Roasted Brussels Sprouts
For the Steak:
2 NY Strip Steaks
1 cup Red Wine
1 sprig Rosemary
2 tbsp. Butter
2-3 tbsp. Flour
1 cup Beef Stock
Salt & Pepper

For the Potatoes:
2 tbsp. Olive Oil
1 medium Onion, halved and sliced
4 large Yukon Gold Potatoes, peeled and thinly sliced
½ cup Heavy Cream
½ cup Plain Breadcrumbs
4 tbsp. Butter, cut into 4-8 tabs
1 cup shredded Gruyere Cheese
Salt & Pepper

For the Brussels Sprouts:
½ lb. Brussels Sprouts, ends trimmed and halved
2 tbsp. Olive Oil
Salt & Pepper

Directions:
1. Preheat the oven to 325 degrees. Begin prepping the potatoes au gratin. Grease a 9*9 inch baking dish with butter or cooking spray. Heat 2 tbsp. of olive oil in a large saute pan. Add the onions and cook until translucent. Add in the potatoes. Season with salt and pepper. Cook about 12-15 minutes until starting to soften and some are slightly golden.

2. Transfer the potato-onion mixture to the greased baking dish. Pour the heavy cream over the entire mixture. Top with breadcrumbs. Place the butter all over the breadcrumbs so it melts evenly. Top with gruyere cheese. Cover with tin foil and bake about 15-20 minutes. Remove the tin foil and bake another 15-20 minutes until the cheese is melted and golden and the potatoes are fork tender.

3. Prep the Brussels Sprouts. Line a baking sheet with tin foil and place the Brussels Sprouts on top. Drizzle with 2 tbsp. of Olive Oil and season with salt and pepper to taste. Place in the oven and bake 20 minutes until the sprouts begin to crisp.

4. Cook the steak. Season the steaks liberally with salt and pepper. Heat a skillet over medium-high heat. Add steaks and allow to sear 7-8 minutes. Flip steaks and let cook another 10-12 minutes*. Remove from the pan and set aside.

5. Add to the same pan you cooked your steaks in, the wine and rosemary. Using a wooden spoon, gently scrape up any of the browned bits at the bottom to flavor your gravy. Let the wine cook about 2-3 minutes until bubbling and beginning to reduce. Strain into a bowl and set aside.

6. Place the pan back over the heat on medium-low and melt the butter. Whisk in the flour followed by the wine, slowly. Whisky vigorously to avoid lumps, continuing to stir until thick. Slowly add in the beef broth, whisking to avoid lumps until the gravy has thickened to your desired consistency. Season with salt and pepper to taste. Pour over the steaks and serve.

Yields 2 servings with potatoes left-over

Are you in favor for steaks on date night or against? What are your plans to celebrate Valentine’s Day if you haven’t already?