Valentine’s Day In: Cowboy Steak, Lobster, and a Flirty Pink Finale
If you’re staying in this Valentine’s Day, let’s make it feel like the coziest, most delicious date night ever. We put together a three‑part menu and wine pairings that bring all the date night vibes without the restaurant chaos: a bold, beautifully seared cowboy steak, a little buttery luxury with roasted lobster tails, and a playful strawberry sorbet spritz to end the evening on a lighter note.
It’s indulgent without being fussy and absolutely worthy of a great bottle of wine. Think warm kitchen aromas, clinking glasses, and a meal that feels like an occasion from the very first bite to the last sip – basically, everything a stay‑in Valentine’s should be. We hope you enjoy every bite and every sip!
Cowboy Steak Valentina with Red Wine Herbed Butter
For Valentine’s Day, a cowboy steak is the kind of centerpiece that instantly sets the mood. It’s big, beautifully marbled, and absolutely made for sharing – the kind of cut that feels a little dramatic in the best possible way.
Paired with rosemary, thyme, garlic, and a splash of red wine, the flavors lean rich, cozy – and romantic! Starting the steak low and slow, then finishing with a quick, high‑heat sear, gives you that dreamy, edge‑to‑edge medium‑rare with a crisp, caramelized crust. It’s a technique that feels almost foolproof, delivering restaurant‑level results without the stress.
Together, the cut, the aromatics, and the method create a Valentine’s main course that’s indulgent, cozy, and perfect for lingering over with a glass of something delicious. We recommend pairing with our 2021 Winemaker’s Select Cabernet Sauvignon.
Serves: Two (technically 4-6, but Valentine’s Day feels like a moment to be a little extra)
Suggested wine pairing: 2021 Winemaker’s Select Cabernet Sauvignon
Recipe by: Tanya Miller
INGREDIENTS:
- One 2-inch bone-in cowboy steak (~ 2 1/2 lbs) or boneless ribeye
- ~1 ½ tsp kosher, smoked, or sea salt
- 1 sprig each of rosemary and thyme
- 2 cloves garlic, slightly crushed
- ~ 1 tsp beef tallow or high-heat oil
- Flaky sea salt + freshly ground pepper, for finishing
- ~ ½ c 2022 The Don or other deep red wine, to taste
- 2-3 Tbsp butter
- Boursin Black Garlic and Rosemary spreadable cheese (optional but delish!), for garnish
INSTRUCTIONS:
- Season steak
Generously salt the steak all over. For deeper flavor and a better crust, place the steak on a wire rack set over a rimmed baking sheet and refrigerate uncovered overnight. This draws out moisture, dissolves salt, and pulls it back into the meat – resulting in a juicier, more flavorful steak. - Cook low and slow
Heat oven to 250°F. Cook on its rack and pan until internal temp reaches 120–125°F, depending on your preferred doneness. Using an oven‑safe meat thermometer is ideal. - Sear for the crust
Heat a cast‑iron skillet over high, add fat. When the fat ripples and just begins to smoke, place the steak in the pan and press firmly for good contact. Lower heat slightly to medium‑high and sear steak 1–4 minutes per side until desired internal temperature is reached. - Butter baste
Reduce heat to low, add butter, rosemary, thyme, and garlic. Baste (spoon over) the steak with the melted herb butter for 30-60 seconds. - Make the pan sauce
Transfer the steak to a cutting board to rest briefly. Add red wine to the hot pan to deglaze, scraping up all the browned bits. Increase heat to a simmer and reduce the wine 1-3 minutes, until slightly thickened. Pour into a small pitcher or leave in the pan. - Slice and serve
Slice, arrange on a serving platter, drizzle with pan sauce, and top with a small scoop of Boursin if you’re feeling extra. Serve with a beautiful glass of 2021 Winemaker’s Select Cabernet Sauvignon
Butter‑Roasted Lobster
To add a little extra magic to our Valentine’s Day dinner lineup – alongside the Cowboy Steak Valentina and the Strawberry Sorbet Spritz – this butter‑roasted lobster is the perfect little luxury.
It’s simple, fast, and feels wildly special without adding stress to the evening. Think of it as the elegant sidekick to your steak: sweet, tender lobster drenched in butter and just enough salt to make everything pop. A true “treat yourself” moment for two.
INGREDIENTS:
- 2 lobster tails
- Salted butter (as much as your heart desires – about 2-4 Tbsp for roasting, plus more for finishing)
- 1 clove of minced garlic, optional
- Salt, to taste
INSTRUCTIONS:
- Preheat and prep
Heat oven to 400°. Use kitchen shears to cut the top of each lobster shell lengthwise to expose the meat. Place them in a piece of tin foil ~12×12 on a baking sheet. - Season + butter
Sprinkle with a pinch of salt (about ⅛ tsp) or garlic salt and top each tail with a pat of butter. Seal foil. - Roast
Bake 12-15 min or to an internal temp of 140°. The meat should be opaque and firm. Note: These instructions are for small 3-4 oz tails. Larger tails may need additional time. - Finish
Melt ~ ½ stick of butter (and a crushed clove of garlic if you like). Remove shell, plate, and drizzle tail with butter.
Strawberry Sorbet Spritz
A playful, palate‑cleansing way to end a decadent Valentine’s Day meal, this little spritz is a dessert dream. Inspired by the classic Italian Sgroppino – traditionally made with prosecco, vodka, and lemon sorbet – this version leans full‑on pink for the v-day vibes.
Strawberry sorbet brings a soft, fruit‑forward twist that pairs beautifully with our 2022 Skål Sparkling Rosé. It’s light, refreshing, and just sweet enough – the perfect final toast to a cozy night in.
INGREDIENTS:
- 2022 Skål Sparkling Rosé
- Talenti Strawberry Sorbet
- Fresh strawberries, for garnish
INSTRUCTIONS:
- Rinse and slice strawberries into a heart shape by trimming one side, then the other, creating a little rounded “dome” so the full face of the berry stays bright red. Cut a small diagonal slit just above the base so it can perch on the rim of the glass.
- Scoop two small dollops of strawberry sorbet into a chilled glass. Slowly pour Skål Sparkling Rosé over the top and garnish with your strawberry heart.
Light, festive, and ready for Valentine’s cheers!
