How To Cook A Steak Dinner For Two (Date Night Dinner Series Ep. 1)
Updated on 3/14/2019 by Ryan Smith
For a while now I’ve wanted to do a series on my YouTube channel called the date night dinner series. In these videos, I plan to cook an entire meal rather than focusing on a single dish. Something simple enough for a beginner, yet enough to impress your dinner date.
By the way, most women love a man who can cook!
In episode one of this series, I cooked a steak dinner for two. The menu consists of New York strip, roasted Yukon Gold potatoes, a very simple salad, and a delicious homemade honey and lemon dressing.
Note: I shared the video below. If you would like to subscribe on YouTube, you can do so by clicking here.
As I mentioned above, I used New York strip steaks, but you should use the cut of meat that you prefer. Same goes with the salad. I chose to keep it as simple as possible and used only leaf lettuce, but you can certainly build your salad any way you like it.
Quick tip: If your on a tight budget, sirloin is often a less expensive but still incredibly delicious choice.
Below is printable ingredients list with instructions that you can use along with the video. I hope you enjoy!
- 2 New York strip steaks
- 4 Medium Yukon Gold potatoes
- Salad greens (your choice)
- ½ Lemon
- ¼ Cup Olive oil
- 1 Tbsp Canola Oil
- 1 Tsp of honey
- Kosher salt
- Black pepper
- You will want to take your steaks out of the refrigerator about 20 minutes before cooking to allow them to start coming up to temperature (this helps with the cooking process). During this time you will want to wash your potatoes and salad greens thoroughly using cold water. You can dry the potatoes with paper towels and drain the greens using a salad spinner or a colander.
- Cut the potatoes in half lengthwise, and then slice them across into approximately ½ inch thick slices. Place them on a baking sheet, drizzle with olive oil, apply some kosher salt and black pepper, and then toss them until they are coated evenly. Spread them out into a single layer and then put the baking sheet onto the middle rack of a 400 degree preheated oven. Check on them in 25 minutes.
- Cut salad greens and add them to a bowl. Put olive oil, squeeze the juice from ½ of a lemon, 1 tsp of honey, a pinch of salt and a pinch of black pepper, mix them well using a fork or whisk, and then pour dressing over salad and toss. Set aside.
- Pat steaks dry with a paper towel to remove all excess moisture (this will help the steak sear properly). Generously apply kosher salt and coarse black pepper to both sides. Add approximately one tablespoon of canola oil to a skillet, and preheat on medium high until pan is hot. Put steaks into pan by laying them away from you. Pan should be hot enough that they immediately start to cook and sizzle. Cook for 4 minutes and then turn. Checking temperature after 4 minutes with an instant read thermometer. Once they reach desired temperature (I was shooting for around 140 degrees for medium rare) remove from heat, and let them rest for at least 5 minutes.
- Once potatoes have roasted for 20 minutes take them out of the oven. Check them for doneness using a fork. Once a fork can be inserted easily they are done. If they are not tender enough for your liking, use a spatula to turn them, and then place them back into the oven for an additional 7-10 minutes. If they require additional roasting after that, keep checking them at short intervals until the reach your desired doneness. Don’t let them go too long without check them because they can burn.
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