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Steak Dinner Menu

The Perfect First-Date Dinner — Cute Guy Included


You've heard it a million times before, but it's true: the way to a man's heart is through his stomach. If you find yourself cooking for him for the first time, get it right with a simple but fantastic and unforgettable meal. Green beans, rosemary fingerling potatoes, and (most importantly) a savory rib-eye steak are easier to make than you think and well worth the payoff. With a little help from Barry Taylor at Sorted Food on Tastemade, we show you how to pull out all the stops, so you can get the sizzles going all evening long.

Watch the video to see how all three are cooked, and then get the recipes.

Roasted Rosemary Fingerling Potatoes

Roasted Rosemary Fingerling Potatoes

Ingredients

  1. 24 fingerling potatoes
  2. 2 tbsp. olive oil
  3. 4 sprigs fresh rosemary
  4. 2 tsp. salt
  5. 1/2 tsp. pepper
  6. Truffle oil, to taste

Directions

  1. Set oven to 350 degrees.
  2. On a sheet plan, lay out fingerling potatoes and drizzle with olive oil, salt, pepper, and sprigs of rosemary. Toss to combine.
  3. Bake for 30-40 minutes or until the potatoes are tender.
  4. Drizzle with truffle oil to finish.
Simple Green Beans

Simple Green Beans

Ingredients

  1. 4 oz. trimmed green beans
  2. 2 tbsp. olive oil
  3. 1 tbsp. butter
  4. Salt and pepper, to taste

Directions

  1. In a sauté pan over medium heat, add trimmed green beans, olive oil, and salt and pepper to taste.
  2. Cook for 5-7 minutes or until just softened.
  3. Add butter to finish.
Rib-Eye Steaks For a First Date

Rib-Eye Steaks For a First Date

Ingredients

  1. 2 rib-eye steaks
  2. 2 tbsp. olive oil
  3. 2 tbsp. butter
  4. Salt and pepper, to taste

Directions

  1. Heat up a cast-iron skillet until it just starts to smoke and then turn down to medium heat.
  2. Rub steak with olive oil, salt, and pepper.
  3. Place steak on a hot skillet and sear for 3-5 minutes or until a nice crust has formed.
  4. Flip steak and cook until desired doneness.
  5. Finish with butter.
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