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I have a love-hate relationship with Mondays at the grocery store for two reasons: 1) the produce is pretty heavily picked over, and 2) there are tons of manager specials on meat.
I love a good discount shelf! You can find some gems you otherwise wouldn’t think of, or are too expensive at their regular price.
A lot of times, steak comes with a hefty price tag.
My husband and I love our date nights, but we like to be more relaxed on our dates and head to our favorite bar, unless it’s a special occasion. With 2 toddlers in tow, it’s not like we can (or even want) to venture out to a steakhouse on a regular night with the family.
Brandon loves his ribeye, and it’s his steak of choice whenever we go to steakhouses. When I saw ribeyes on manager special, I was jumping for joy (on the inside, of course. I was already dancing to music – adding leaping to that would’ve gotten some stares).
Ribeye has really great flavor on its own because of all the marbling. A very tasty and underrated cut of beef, if you ask me. So, I decided to keep it simple by seasoning the steak itself with only salt and pepper (a great cut of beef doesn’t need a whole bunch of fluff), then topping the finished product with herbed compound butter for richness and flavor.
One of the best tips I learned about cooking steak was to let the meat rest on the counter prior to cooking. This helps take the chill off of the meat, so that when it hits the hot pan it won’t seize up and become tough.
Also, it’s hard to go wrong with steak if you cook it in a cast iron skillet. Cast iron will give you an even sear and cook throughout, while keeping a steady temperature. Plus, it’s a single pan that can do the work of the stove and the oven – winner!
I served with simple steamed asparagus (Brandon’s fave) and mashed cauliflower that I topped with crumbled bacon. For my mashed cauliflower recipe, look here. You can even shake it up, and make it even FANCIER, by doing a Wedge Salad with Homemade Buttermilk Ranch.
This meal is a super simple way to have an affordable, yet fancy, date night at home with your sweetie.
Top it off with quick and easy truffles for dessert, and that is one romantic weeknight.
Seared Steaks with Compound Butter (THM S)
Credit: Erin Murray, My Fling with Food
- 2 ribeye steaks, bone in or out – your choice
- 2 Tbsp softened butter (usually I go for unsalted, but I used Kerrygold in this recipe which has salt in it. If yours has salt, don’t add salt to it. If no salt, then add a pinch.)
- 1 Tbsp fresh chopped rosemary, plus more whole sprigs for cooking
- 1 Tbsp fresh chopped parsley
- 1-2 cloves garlic, grated finely (I use a fine hand grater to ensure there are no large pieces of raw garlic.)
- salt and pepper
- Preheat oven to 350.
- Combine butter, pepper, chopped rosemary and parsley, and garlic in a small bowl and stir. Place in the fridge to harden.
- Let steaks rest on the counter for at least 10 minutes prior to cooking.
- Preheat a large cast iron skillet over medium heat. Season the steaks liberally with salt and pepper on all sides. Place the steaks into the preheated skillet. Let them sear on the first side for 2-3 minutes. When you begin to see a good sear, flip them over, add a pat of regular, unseasoned butter to each steak and place whole sprigs of rosemary on top. Place the whole pan into the oven to finish cooking. Mine were in there for about 6 minutes, which achieved a perfect medium.
- Once they come out, let the meat rest in the pan another 5 minutes. Place the steaks onto plates, and top with a scoop of compound butter.