The Ultimate Valentine's Day Steak Recipe

The Ultimate Valentine's Day Steak Recipe

This Valentine's Day, why not stay in and treat yourselves to a delicious grass fed steak cooked just the way you like it?

For a special occasion we recommend a ribeye steak - it's such a flavoursome cut and the stunning marbling will keep it extra juicy. The red wine reduction is a fancy touch and ever so easy to make. Then you can polish off the rest of the bottle with dinner!

Rib-Eye Steak with a Red Wine Reduction

Ingredients:

  • 2 grass fed rib-eye steaks (about 225g each)
  • 2 tbsp vegetable oil
  • 80g butter
  • 2 garlic cloves
  • 1 shallot, finely chopped
  • 2 thyme sprigs
  • 1 tbsp balsamic vinegar
  • 100ml red wine
  • 200ml fresh beef stock
  • 1 tbsp chopped flat leaf parsley

Method:

  • Season the steaks with salt on both sides
  • Heat the oil on a high heat in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme.
  • Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat.*
  • Once cooked, add the balsamic vinegar to the pan and spoon the butter over the steak. Transfer the steaks to a warm plate and cover.
  • Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze.
  • Pour in the stock and bring up to the boil for a minute or two to thicken up.
  • Finally, stir in the parsley.

*We recommend this steak is served medium-rare, so cook for 3-4 minutes each side.

Serve with sautéed potatoes and tenderstem broccoli.

Enjoy!

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