Ladies & Gentlemen – Our very favorite
corporate-fabricated, Hallmark-scripted holiday of the year has at last arrived! I can hardly contain my sincere sense of distain jubilation.
What originated as a day of liturgical celebration honoring one (or more) early Christian Saints named Valentinus, has now evolved for many into
what seems like a lifetime 24 hours of a panic-stricken, pressure-packed, credit card swiping, romance-forced frenzy – purchasing (or worse yet, writing) sappy love cards, allocating hundreds of dollars upon flowers that will surely wilt & die within days, sparkly fashion accessories (Did I say hundreds of dollars?! I meant thousands.), wine and chocolates (Actually… I have no complaints about wine or chocolate – that’s just money well invested.)… Oh, and don’t forget about those fancy-pants dinner reservations at that new pretentious & over-hyped) restaurant in town (serving $10 beers, $20 plates of lettuce & $50 steaks small enough to be considered an appetizer at your backyard barbeque)!
While I am not here to convince you of the 10 best reasons why every day should be Valentine’s day, I am here to tell you – Valentine’s day is not going away any time soon. My sincere apologies for breaking the devastating news.
That said, although I will be of zero assistance in floral arrangement selection or over-emotional, lovey-dovey card recommendations, I am here to slowly walk you through an absolutely incredible date night meal, and how with a minor degree of forethought – Your loved one’s most appreciated Valentine’s Day will be the next Valentine’s Day you spend grilling out, as opposed to going out.
So, whether you’re a bonafide master chef or have yet to master boiling boxed cheesy noodles, this recipe is perfect – one of my very favorite romantic date night meals. Not only is this dish a sure-fire winner, but elementary skill is required in preparation & the true key to execution is keeping your loved one near by, at least one hand on a full glass of wine, & allow your grill to do the remainder of the work!
This turf and surf recipe begins with 2 18oz Omaha Steaks T-Bone Steaks. These gorgeous hunks of T-Bone steaks are marvelous in that they contain TWO phenomenal cuts of meat – the tenderloin AND the strip (see diagram below).
To remove the 2 well-marbled & tender portions of steak, with a chef’s knife, simply cut along the T-bone’s long-side to remove the strip. Then slice along the T-Bone’s short-side removing the tenderloin. The strip I set aside & used for this recipe. The tenderloin was wrapped, chilled & reserved for another meal. The large T-bone was set aside & used in creating a basic beef stock.
A hearty, homemade dry rub was mixed & massaged by hand into all portions of the two strip steaks. The meat was then wrapped tightly in plastic and chilled for 1 hour. After ensuring the grill was searing hot and the grates well oiled, the steaks were charred 4 minutes per side over direct heat, then moved to indirect heat where they roasted until arriving at a mouth-watering medium-rare.
Meanwhile, the Jonah Crab claws were dropped in a roasting pan of beer and bold seasonings, then brought to boil over the grill. The sweet, flaky and tender portions of claw meat steamed to perfection inside their shell, within 10 minutes.
Both steaks and claws were removed from the grill simultaneously, then seasoned additionally to taste, sliced, cracked and devoured. It is just that simple!
This meal will go from grill grates to your date’s plate in less than 45 minutes, leaving plenty of time in your evening to enjoy a
bottle glass of wine (or 2), a few laughs, & the rest of your well-laid romantic plans.
Okay… a few basic date night tips for grilling out on Valentine’s Day:
1. Plan ahead. Yes, ladies & gentlemen, a little forethought the night before goes a long way. Chop vegetables, ground and mix dry rub, marinate steaks, prepare simple appetizers or snacks, check volume of propane in tank, etc. Use this reallocated time to enjoy the cooking experience & spirit of the evening.
2. If you’re serving meat for this special date night – skip USDA Select on Valentine’s & elect for USDA Choice or Prime Cuts.
3. Turn OFF the television, computers & cell phone. Turn ON music. Uncork wine early & often (see tip numero quatro). Preheat your grill.
4. I love to have a couple light, finger-food appetizers prepared and a great bottle of wine or Prosecco poured while we enjoy cooking together, sharing a few laughs, & awaiting our meal arriving to temperature on the grill.
5. Know how your date prefers their meat prepared & employ use of a digital read internal temperature thermometer to ensure meat not under or over-cooked. Insert thermometer into thickest portion of meat & remove from grill when appropriate temperature achieved.
Medium-Rare: 14o○F + 5 minutes resting under tin foil tent after removing from the grill.
Medium: 150○F + 5 minutes resting under tin foil tent after removing from the grill.
Medium-Well: 165F + 5 minutes resting under tin foil tent after removing from the grill.
Okay. Now… off to your butcher, fish monger, & local winery for a great cut of steak, fresh seafood & a fantastic bottle of vino. Cheers!
- 2 Omaha Steaks T-Bone Steaks, strip steak removed
- 1½ tablespoons powdered sugar
- 1 tablespoon ground thyme, plus additional to garnish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon corn starch
- Kosher salt and fresh ground black pepper, to taste
- 2 tablespoons olive oil, plus additional for basting
- 1 teaspoon butter, as topping
- Flat leaf parsley, to garnish
- Whisk together sugar, thyme, garlic powder, onion powder, paprika and corn starch in a small bowl. Then set aside.
- With chef's kinfe, remove strip steak by carefully cutting meat from long-side of the t-bone.
- Liberally apply dry rub to all portions of the steak.
- Wrap tightly with plastic and refrigerate for 1 hour, or up to 4 hours.
- minutes prior to grilling, remove the steaks from the refrigerator, resting meat until near room temperature.
- Meanwhile, preheat the grill to high for indirect grilling, leaving one side of the grill off. Generously brush the grates with olive oil.
- Sear the steaks for 4 minutes per side.
- Move the steaks to the unlit part of the grill, cooking until the desired internal temperature is reached, basting intermittently with olive oil and flipping every 5-10 minutes.
- Remove the steaks from the grill and tent under tin foil for 5 minutes, allowing the meat to reabsorb its juices.
- To serve, season additionally to taste, top with light dollop of butter, and parsley to garnish.
Choose your preference for steak:
medium-rare - 140 internal temperature
medium - 150 internal temperature
medium-well - 160 internal temperature.
- 3 pounds Jonah Crab claws
- 1 cup water
- 1 cup distilled white vinegar
- 2 cups beer (I used a craft-brewed American IPA)
- ⅓ cup Old Bay seafood seasoning
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- ½ teaspoon cayenne pepper, to taste
- Kosher salt and ground pepper, to taste
- Preheat the grill to high.
- Place a heavy roasting pan over the grill grates and add the water, vinegar, beer, Old Bay, brown sugar, olive oil, cayenne pepper and salt and pepper to the pan. Bring to a raging boil.
- Slowly add the crab claws to roasting pan and cover the grill lid.
- Stirring intermittently, steam the crabs for 15-20 minutes or until just heated through.
- Remove the claws to a serving platter, season additionally with Old Bay, salt and pepper.
- Serve hot.