Disclosure: Post sponsored by Ralphs, but all opinions are my own. Please see below for additional disclosure.
With Valentine’s Day around the corner, I have been thinking a lot about this maybe slightly silly day that started as a Hallmark holiday. I don’t totally subscribe to the notion of needing a holiday to shower the people I love with gifts to show my love. To me, sharing your love and gratitude with the people who mean the most to you, this should be every single day, all year long. Jewelry, flowers, chocolates and other gifts, these have always felt trite and unneeded on this one arbitrary day.
But as this year, in it’s infancy, has already had it’s challenges where we’ve sadly witnessed far too much hate and negativity, possibly more than any other year before, this year I am feeling really fond of a day set aside to celebrate love, in all it’s vast variations. Not with gifts and tangible offerings per se, but more acts of love and kindness! Not just for our spouses, partners and family but everyone in our community, locally and globally, in any ways that we can.
For me, sharing love, this always comes back to cooking, as it’s my most preferred expression of adoration. Not just in the meal I select, but also in the ingredients I source to create it. I am constantly incredibly inspired and impressed by the selection at my local Ralphs Grocery Store when it comes to the quality I seek out. I think for many of us with specific food tastes, preferences and needs, it’s easy to get sucked into the crazy high-end specialty gourmet grocers, but that shininess and prestige comes with a much larger price tag and often for unjust reasons. You are paying for a name. Since I have started making Ralphs my first stop when I shop for us and for recipe development project, I am able to grab a large variety of organic produce, much of which is locally sourced, along with grass-fed meats and wild caught seafood and with the ever-growing Simple Truth line of natural and organic products, it’s easy to find the random things I used to have to seek out from specialty stores. Blanched almond flour, coconut flour, chia seeds, coconut oil and the like.
A thoughtful, home-cooked nourishing meal for my husband after a busy day of work, this is one of the gifts I feel so fortunate to give to him, nearly ever day. I am so proud and honored that my passion for creating meals and feeding others also simultaneously brings so much joy to them. Food is life. Food is love. Sharing time together over a meal that was thoughtfully created, this is an act as old as time. Food becomes the vehicle that allows us to connect with others and I love that it can extend beyond our home and our family, to friends, to community, to strangers, it’s this common thread and bond that we all have no matter who we are and what we believe in.
Partnering with Ralphs to create a Valentine’s Day recipe for 2, left me very inspired by their incredible grass-fed meat selection, vast rows of wine, including several organic options and of course, the wide variety of organic produce. I wanted to create a simple fairly, fuss-free meal that I would make for my own love. With a hubby that loves a good steak, it just didn’t feel right to then ask him to fire up the grill and make his own meal, so I called in old trusty, my well-seasoned cast iron skillet. Quick-cooking this beautiful 100% grass-fed boneless ribeye steak in a super hot cast iron skillet created an incredible, browned, crispy crust on the outside, with the medium-rare center.
Rather than drinking the beautiful organic cabernet sauvignon I purchased at my Ralphs, I decided a fabulous reduced sauce, with shallots, mushrooms and thyme would be even better. It’s an incredible compliment to the crusted steak. We split the nearly 16 ounce grass-fed ribeye with leftovers to spare and I served with my Roasted Garlic Parsnip Cauliflower Mash and a side of Spicy Garlic Roasted Broccoli. (Don’t worry, we’ve been married nearly 10 years, all that garlic never bothered anyone ’round here)
Cast Iron Ribeye Steak with Red Wine Mushroom Sauce
- 1 grass-fed boneless ribeye steak, approximately 16 ounces
- 1 tablespoon olive oil
- sea salt and black pepper
Red Wine Mushroom Sauce
- 1 shallot, thinly sliced
- 8 ounces sliced baby bella mushrooms
- 1 ½ teaspoons fresh thyme, plus additional for garnish
- 1 cup dry full-bodied red wine
- 3 tablespoons unsalted grass-fed butter
- sea salt and black pepper, to taste
- Remove the meat from it’s packaging and pat dry with paper towels. Allow the steak to cool to room temperature, about 30 to 60 minutes. Pat dry again with paper towels just before cooking.
- Season the steak with sea salt and black pepper, on both sides.
- Place a well-seasoned cast iron skillet (or other heavy skillet) on the stove over a high heat.
- When the pan is very hot and smoking, add the olive oil and place the steak in the hot pan.
- Let the steak cook on the first side for about 1 minute, it should really be sizzling. With tongs flip the steak over and sear the other side. Keep cooking over the high heat, flipping every 30 seconds to 1 minute.
- Cook for 4-5 minutes. It should get a nice dark crust. Check for doneness. For medium-rare meat, 120 to 125ºF is ideal. Don’t forget the steak will continue cooking after being removed from heat.
- Lower the heat under the pan to medium, place the steak on a cutting board and tent loosely with foil. Let rest while you make the sauce.
- Once the pan has cooled just a tad, add more oil, if needed and drop in the sliced shallots, mushrooms and thyme. Saute for about 5 minutes, or until the mushrooms begin to brown and soften. Add the red wine and scrape the bottom of the pan with a wooden spoon to get up any brown bits. Bring to a beoil.
- Cook until it reduces by about half, about 7 to 8 minutes. Turn the heat to low, stir in the butter. When the butter has melted, remove the sauce from the heat. Season with sea salt and black pepper, to taste. Serve the steak with red wine mushroom sauce drizzled over the top. Enjoy.
Ralphs provided me with compensation in exchange for this sponsored post. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.