FOR YOUR sweetheart A MEATheart

STORY, RECIPES & PHOTOS BY JASON WILSON,

MEAT THERAPY

his Valentine’s Day, give the gift that will not only melt in their mouth, but will melt their heart as well. No more waiting until the last minute to score some chocolatecovered strawberries and grocery store flowers only to have your significant other look at the receipt of your purchase made on February fourteenth (who does that anyways?!). According to my wife, there is nothing better than receiving a gift that required thought and effort, is homemade, AND edible. The sweetheart ribeye is a triple whammy that is guaranteed to win you bonus points…you can thank me later... you’re welcome!

We recently celebrated a special occasion out at a steakhouse. I was warned not to order steak as I can typically do better at home with a salt-brined, well-seasoned reverse sear. Of course I didn’t listen. Well, I was disappointed, and I had to admit that she was right. So do yourself a favor whether it’s for Valentine’s Day or another special occasion, stay home and make a meat heart for your sweetheart. You may be wondering... what is a “meat heart” and how do I make one? You’ve got a friend in me because I am here to salvage your day and quite possibly your relationship!

If you’re a cutting corners type of person, you can purchase a ribeye cut into the shape of a heart from our local HEB or many other grocery store chains. If you want to be a stud, you’ll make your own meat heart. Trust me, this will earn you major bonus points. Head to the butcher and have them cut you a fresh two-inch thick prime ribeye. On a cutting board, set the steak on its side fat cap up, grab your best knife and butterfly the ribeye through the middle being careful not to cut all the way through it. Open it up by laying it flat and trim off any unnecessary fat around the edges to create the perfect heart shape.

For this type of steak cook, I would use the hot and fast method (right on par for your romantic evening, *wink). Get your grill or smoker going at a medium high heat. Put the steak over a direct flame flipping it every minute or so until you reach your desired temperature. I prefer it medium rare, so I pull it around 128 degrees internally. Let it rest with a resting butter for 10-15 minutes. Garnish with some fresh rosemary, garlic, and finishing salt. Serve your meat heart to your sweetheart and prepare to impress.

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