Valentine's Day Meal Plan

We wanted to help you plan your fancy Valentine's Day meal at home using our Valentine's Day Steak Box

--> For the Main Course:

Obviously our jaw-dropping Tomahawk steaks are the star of the show here, so let's make 'em shine. This is our simple method for cooking the best grassfed steaks.

Let the steaks come to room temperature
Preheat a cast iron skillet until it’s HOT
Right before you add the the steaks to the pan, season them with sea salt & black pepper
Sear the steaks on both sides until they are golden brown
Transfer the steaks in the skillet to a 400 degree oven
Finish them in the oven to your liking. We usually pull ours out when a meat thermometer reads 135-140 degrees.
Let them rest for 10 minutes before cutting!


--> For the Sides:

>> Balsamic Roasted Brussels Sprouts

  • 2 lbs Brussels sprouts
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup shredded parmesan cheese, plus more for topping

Preheat the oven to 400 degrees.

Trim the ends off the sprouts and remove any damage or wilted leaves. Slice them in half length-wise and place in a mixing bowl.

Add the rest of the ingredients to the bowl, and toss.

Place the sprouts on a baking sheet, and bake for 15-20 minutes until softened and browned.

Remove from the oven, drizzle lightly with a bit more balsamic vinegar and a sprinkle of parmesan and serve warm.


>> Twice Baked Potatoes

What goes better than steak and potatoes?

This is a great recipe:


--> For Dessert:

>> Easy Orange Chocolate Mousse 

Chocolate is a clear necessity on Valentines, right? This is a chocolate dessert, but leveled up and sophisticated. To make your special day even more stress-free, make this a day ahead and store in the fridge.

  • 2 cups heavy cream
  • 4 egg yolks
  • 4 tablespoons maple syrup
  • 3 tablespoons orange juice
  • 1 teaspoon orange zest
  • 6 oz semi-sweet chocolate chips, melted and slightly cooled
  • 1 teaspoon vanilla extract

Whisk the yolks, syrup, orange juice, and zest together in a small bowl.

Heat 3/4 cup cream in a saucepan over medium-low heat until it’s steamy, but not boiling.

Slowly whisk the hot cream into the egg yolk mixture, then return it all back to the saucepan and cook over low heat until it’s thick enough to coat the back of a spoon.

Mix in the melted chocolate and vanilla extract. (Hopefully the egg yolks stay unscrambled, but just in case they didn’t, you can pour the mixture through a strainer.) Chill.

Once the chocolate custard has cooled completely, whip the remaining 1 1/4 cups of cream with a mixer until stiff peaks form.

Fold the custard into the cream until it’s completely blended and no longer streaky.

Spoon into dessert cups or ramekins and chill for an additional 30 minutes. If desired, you can garnish with additional orange zest, sifted cocoa powder, chocolate chunks, or whipped cream.