This Valentine’s Day, wow your sweetheart with a decadent home-cooked meal that requires less effort than it would appear. Don’t be intimidated; a heavy-bottomed skillet (such as cast iron) and an accurate thermometer are the secrets to a perfectly cooked rib eye for two. Add in some roasted potatoes and a green vegetable, and dinner is served.

Start by seasoning the steak only with coarse salt. Save the pepper for the end, as it will burn with the high heat of the searing process. The inherent richness of a rib eye steak is amplified by basting the finished steak with seasoned butter. It is important to allow the meat to rest fully before slicing. Take advantage of this time to stir together a simple red-wine sauce. Once the wine, stock, and aromatics have simmered and reduced, remove the pan from the heat to stir in small pieces of butter. At this point, do not put the pan back over high heat as the butter emulsion may break.

Crack open that bottle you have been saving for a special occasion. A fine wine will make a better sauce, and you’ll have plenty of time to savor the rest. There’s nothing more romantic than an impressive dish that requires little cleanup.

Karoline Boehm Goodnick

Bone-in rib eye for two with red-wine sauce

Serves 2

1 bone-in ribeye (about 1½ pounds)

Coarse salt, to taste

3 tablespoons canola oil

4 tablespoons butter, cut into small pieces

3 cloves garlic, smashed

1 large sprig fresh thyme

Coarsely ground black pepper, to taste

1 shallot, finely chopped

½ cup beef stock

½ cup red wine

1. Set the oven at 325 degrees. Have on hand a baking sheet fitted with a metal rack. Season steak with salt.

2. In a large, heavy-bottomed skillet, heat oil over medium-high heat. Add steak and cook for 4-5 minutes on each side or until well browned. Remove steak from pan and drain oil. Return steak to pan with 2 tablespoons of the butter, garlic, and thyme.

3. Finish the steak in the oven for 5-7 minutes or until a thermometer inserted into the thickest part reads 125 degrees for medium-rare. Transfer steak to the metal rack and pour butter, garlic, and thyme over the top. Season with coarsely ground black pepper. Rest 10 minutes or while sauce is cooking before slicing.

4. Return pan to medium-high heat. Add shallot and cook 1 minute. Add stock and wine. Cook, stirring frequently, until the volume has reduced by half.

5. Remove pan from heat. Whisk or stir in the remaining 2 tablespoons butter until fully melted and incorporated. Season with salt and pepper. Slice steak and pour sauce over the top. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com