Date Night Steak Dinner: A Romantic Culinary Experience —...

Ingredients

• 2 ribeye steaks (1 inch thick)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 pound potatoes, peeled and cubed
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 2 cups arugula
• 1/4 cup cherry tomatoes, halved
• 1/4 cup shaved parmesan cheese
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions

1. 1. Begin by seasoning the ribeye steaks generously with salt and pepper. Allow them to sit at room temperature for about 30 minutes.
2. 2. While the steaks are resting, place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the pot.
3. 3. Add heavy cream, butter, and minced garlic to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
4. 4. Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Allow the steaks to rest for 5 minutes before slicing.
5. 5. In a large bowl, combine arugula, cherry tomatoes, and parmesan cheese. Drizzle with balsamic vinegar and honey, then toss to coat.
6. 6. Serve the steaks with a generous scoop of garlic mashed potatoes and a side of arugula salad.