Pan-seared ribeye steaks are perfectly seasoned then drizzled with a homemade Kahlua sauce!
I’m proud to have partnered with the Ohio Beef Council to bring you this original recipe
Valentine’s Day is one of those subjective “holidays”; you say you don’t celebrate it, but you secretly hope someone gives you flowers. As a little kid, I was all for the love-centered holiday. I would happily write out my Snoopy Valentine’s for my classmates and make my pink and purple heart-covered mailbox to receive the same Snoopy cards in return. But somewhere in my teen years, I became jaded. I labeled Valentine’s Day as a made-up day that really shouldn’t even be called a holiday. I would scoff and roll my eyes at the mention of Valentine’s Day, but then I’d run to the mailbox just in case someone sent me a card or a gift.
My husband does not do much for me for Valentine’s Day because for years I’ve told him it doesn’t matter to me. However, every year I get mad at him for not surprising me with flowers, chocolates or a night out. The man cannot win. If he paid attention to history, then he would know to go ahead and buy the flowers just in case. Giving your wife flowers is NEVER a bad idea. And I should just plan on treating my husband to a meal I create with his specific tastes in my mind. In the end, we both win.
In the past, I’ve treated my husband to beef tenderloin with herb butter and bacon wrapped eye of round. Beef is the centerpiece of a romantic Valentine’s Day dinner. There are premium roasts, such like this Ribeye, Rib and Tenderloin; all popular options. More economical roast choices are Round Tip, Top Sirloin and Eye Round. Big things often come in small packages. Aside from being a great source of protein, beef provides essential nutrients in a smaller package than some other proteins. I chose ribeye steaks for this recipe. They tend to have quite a bit of marbling which lends itself to significant moisture (tenderness) and flavor. Keep your ribeye lean, look for steaks that are 1/2 – 1 inch thick. Any thicker and the cook time will vary significantly. I do believe that anything more than salt and pepper is unnecessary when it comes to seasoning the steak. Both will help form a crust around the steak as it is pan-seared; the flavor will be trapped on the steak. The luxurious Kahlua sauce will add all richness and a depth of flavor that you cannot get with just seasoning alone.
This is one of those steaks that is crazy easy to prepare but looks and sounds so sexy and romantic. My husband will feel special and loved when I serve up this pan-seared ribeye steak. And for his sake, he better remember the flowers!
Pan Seared Ribeye with Kahlua Sauce
A tender and simply seasoned ribeye served with a homemade Kahlue sauce.
- 2 1/2 inch thick boneless ribeye steaks
- 1 tablespoon olive oil + 1 teaspoon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chopped shallots
- 2 cloves garlic, minced
- 1/2 cup Kahlua liqueur
- 1/2 cup water
- 2 teaspoons beef base
- Pinch of salt
- 1 tablespoons chopped fresh rosemary
- 1 tablespoon butter
- Heat a cast-iron skillet over medium-high heat.
- Drizzle both sides of steak with 1 tablespoon of olive oil, salt, and pepper. Place stakes on hot skillet and all them to sear for about 3 minutes per side. Transfer steaks to a plate and keep warm.
- Add remaining teaspoon of olive oil to the skillet. Add shallots and garlic, cook for 1 minute. Carefully stir n Kahlua (remove the skillet from the flame before pouring in alcohol if using a gas stove). Add water to liquor and stir in beef base, taking care to scrape up any browned bits. Add a pinch of salt.
- Allow mixture to come to a slow simmer. Continue to cook mixture until sauce thickens and reduces by half. Stir in rosemary. Whisk in butter until sauce is thick and glossy. Serve sauce over steak
Wine and beef are natural pairs. Don’t skip the Kahlua sauce, but complete the experience by serving wine on the side!