Impress your valentine with…

Ingredients

• 2 pieces Ribeye Steak (1.5‑inch thick, partially sliced to form a heart shape)
• 1 teaspoon Kosher Salt (Season both sides of the steak)
• 1 teaspoon Black Pepper (Freshly ground)
• 2 tablespoons Olive Oil (High smoke‑point oil for grilling)
• 2 pieces Lobster Tails (6‑8 oz each, thawed if frozen)
• 6 tablespoons Unsalted Butter (Divided: 4 Tbsp for lobster, 2 Tbsp for potatoes)
• 3 cloves Garlic (Minced)
• 2 tablespoons Fresh Parsley (Chopped)
• 1 piece Lemon (Juiced)
• 2 large Yukon Gold Potatoes (About 1 lb total, peeled)
• 1 small Beet (About 2 oz, peeled and quartered)
• 1/4 cup Heavy Cream (Cold)
• 1 teaspoon Salt (for potatoes) (Season the mash)
• 1/2 teaspoon Black Pepper (for potatoes) (Freshly ground)

Instructions

1. Create Heart‑Shaped Cut in Steak

   Place the ribeye on a cutting board and, using a chef's knife, make a shallow, vertical cut about one‑third of the way through the center to suggest a heart shape, being careful not to cut all the way through.

   Time: PT5M

2. Season the Steak

   Pat the steaks dry, rub both sides with olive oil, then season generously with kosher salt and freshly ground black pepper.

   Time: PT5M

3. Preheat the Grill

   Preheat your grill or grill pan to high heat, aiming for 450‑500°F.

   Time: PT5M

   Temperature: 450°F

4. Grill the Ribeye

   Place the steaks on the hot grill. Grill for about 4 minutes per side for medium‑rare (internal temp 130‑135°F), then remove and tent with foil to rest.

   Time: PT8M

   Temperature: 450°F

5. Prepare Lobster Tails

   Using kitchen shears, cut the top shell lengthwise, pull apart slightly, and lift the meat out, keeping it attached at the base. Remove the vein if present.

   Time: PT5M

6. Make Garlic‑Parsley‑Lemon Butter

   In a small saucepan melt 4 Tbsp butter over low heat, add minced garlic and sauté 30 seconds, then stir in chopped parsley and lemon juice. Keep warm.

   Time: PT3M

   Temperature: low heat

7. Sear Lobster Meat Side

   Increase grill heat to medium‑high (≈400°F). Place lobster tails meat‑side down and sear for 3 minutes until lightly charred.

   Time: PT3M

   Temperature: 400°F

8. Finish Lobster with Butter

   Flip the tails, brush generously with the garlic‑parsley‑lemon butter, and cook another 2 minutes until the meat is opaque and firm.

   Time: PT2M

   Temperature: 400°F

9. Boil Potatoes and Beet

   Place peeled potatoes and the quartered beet in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 20 minutes.

   Time: PT20M

   Temperature: 212°F

10. Mash and Flavor the Potatoes

    Drain the vegetables and return to the pot. Add 2 Tbsp butter, 1/4 cup heavy cream, 1 tsp salt, 1/2 tsp pepper, and mash until smooth. The beet will give a subtle pink hue.

    Time: PT5M

11. Plate the Dish

    Slice the rested ribeye to reveal the heart cut, arrange on a plate, place the butter‑basted lobster tail beside it, and add a generous scoop of beet‑infused mashed potatoes. Drizzle any remaining butter over the lobster.

    Time: PT2M

Nutrition Facts

Calories

850

Protein

55 g

Carbohydrates

30 g

Fat

55 g

Fiber

4 g