I would no more go out to eat on Valentine’s Day than I would go out celebrating on New Year’s Eve. It’s amateur night – too many packed restaurants with uninspired food and iffy service. Plus, since we’d both been sick, I didn’t want to be out with a whole bunch of people. I just wanted to be home with something tasty – oh, and a good meal too.
Earlier in the week I had gotten a couple of really nice ribeyes out of the freezer and my dear wife had caught a deal on a some king crab legs, so we were set.
I fired up the Big Green Egg and set the oven to 350°F. I seasoned up the steaks with a little sea salt and fresh ground black pepper. When the Egg got up to 600°F, I put the crab legs on a jelly roll pan in the oven and headed out to the grill.
The ribeyes went on for 90 seconds of undisturbed searing. Then I rotated the steaks 90 degrees and gave them another 30 seconds on that side. I flipped the meat and repeated the process on the other side. I flipped them back over and checked for doneness. I gave them another minute on the grill and pulled them when the big one had hit 130°F.
I pulled the steaks off to a plate, covered them with another plate and let them rest for 10 minutes. By then the crab was heated through and my dear wife had bowl of roasted brussels sprouts ready.
A better-than-going-out Valentine’s dinner on the table by 7pm. Not too shabby.