Seal the Deal Steak: Sooo Easy

Word on the street is that Glamour has perfected the recipe for engagement (literally. It’s chicken.) And while this is all well and good for you ladies on the hunt for that rock, some of us aren’t exactly ready to take that plunge….we could however, always use a little culinary nudge in the right direction for the object(s) of our affection.

So whether you want your best friend to fall in love with you, you’re hoping to prove that you’re girlfriend material, if you want that relationship confirmation on Facebook– I present to you, Seal the Deal Steak. Not only will you woo your lucky dining partner with your grillin’ skillz, you will hopefully secure that next step. And the best part? While the end result will look like you slaved away in the kitchen all day, the meal couldn’t be simpler to create.

It worked for me (I still get requests from my boo to make this), so give it a try and let’s test the success rate!

What you’ll need:

Two cuts of beef of your preference. I use Filet Mignon because it usually has the nicest marbling and is most often the leanest. However you can subsitutue with strip, for a stronger beef flavor (a male favorite) or porterhouse, which is fattier with a richer flavor (just be prepared to work around the bone with this kind.)

1 lemon

2 medium sized baking potatoes

1 bunch Asparagus

4 oz. Baby Portobello mushrooms

Seasoning Salt

Cooking twine

A steamer with basket

Small saute pan

*Optional

1 cup chicken broth

Bearnaise Sauce (I cheat and use the store bought packets)

1 whole French baguette

What to do:

1. Preheat your oven to 350 degrees

2. Wash potatoes, place directly on oven rack when heated. Set timer for 1 hour.

3. Trim asparagus about 1/4 of an inch and even out the stems. Rinse with cold water and tie in bunch with twine. Put asparagus in steamer basket and set aside.

Now, your potatoes will need 90 minutes total to bake, so you have an hour to kill until you continue prepping and cooking the rest of your meal. Use your break to dance around your room in what you are going to wear tonight, set the table or (most realistically) watch Shear Genius re-runs on Bravo.

4. Turn grill on to medium high, allow to heat for 5 minutes.

5. Heat a pad of butter in a small saute pan, add mushrooms and sprinkle with seasoning salt. Cook for about 5 minutes, stirring occasionally.

6. Put steaks on grill and close lid. Turn every 5 minutes, for about 10 minutes for rare, 20 minutes for medium, 22 minutes for medium well.

7. Fill steamer with 1 cup of water (or 1 cup chicken broth, for more flavor). Place basket with asparagus inside. Bring to a boil on high, then reduce to medium and allow it to steam for about 5 minutes.

8. OPTIONAL: Wrap baguette in aluminum foil and place in oven on rack below your potatoes.

9. OPTIONAL: Prepare Bearnaise sauce according to directions on back of packet

10. Remove steaks from grill, and take asparagus off stove. Pour mushrooms over your steak, butter your baked potato and squeeze sliced lemon over your steamed asparagus. Voila!

Pair your juicy steak with a full bodied red wine, like Cabernet Sauvignion. If you’re not big on wine, try a lighter Merlot. Better yet, skip the bottle and serve your crush’s favorite brew in a chilled glass…see if he doesn’t ask you out on the spot.

I Wanna Be (Consciously) Sedated
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