What are the best Valentine's Day steak recipes?

Wow your date with these delicious Valentine's Day steak recipes: Steak with Creamy Mushrooms and Spinach, Creamy Steak Fettuccine, Steak Diane, Steakhouse Sheet Pan Dinner for Two, and Strip Steak with Lemon Mashed Potatoes.

5 Hearty Valentine's Day Steak Recipes You'll Love

Romance is in the air. If you want to cook for your loved one, these Valentine’s Day steak recipes will spice up the mood.

Valentine’s Day Steak Recipes for a Memorable Night

A steak is a classic option for Valentine’s dinner, and it’s practically a staple — and for a good reason. A steak dinner is hearty and filling and contributes to the production of dopamine and norepinephrine. Wow, your date with these delicious Valentine’s Day steak recipes.

1. Steak with Creamy Mushrooms and Spinach

If you’re looking for steak recipes for Valentine’s Day, this mushroom and spinach one is sure to please.

Ingredients:

2 strip steaks (12 oz each)
12 oz assorted mushrooms, quartered
1/2 cup dry white wine
4 cloves garlic, skin-on
2 cloves garlic, finely chopped
1 tbsp Dijon mustard
1 bunch spinach
3 tbsp olive oil
1 sprig rosemary
1 tsp rosemary, chopped
1/2 cup crème fraîche or sour cream
Kosher salt
Black pepper, freshly ground

Directions:

Preheat the oven to 425°F. Season the stripped steaks with salt and pepper.
Heat oil in a cast-iron skillet over medium-high. Add the steaks, skin-on garlic, and rosemary sprig. Cook until browned, flipping once, for about 4 to 8 minutes. Place the skillet in the oven and roast for 3 to 6 minutes for medium doneness.
Once done, remove the steaks from the oven and transfer them to a cutting board. Cover loosely with foil and allow it to rest for 10 minutes minimum.
Place the skillet back on the stove over medium-high heat. Add the remaining oil and the quartered mushrooms. Cook for 6 to 8 minutes, season with salt. Add the chopped rosemary and garlic. Cook for another minute. Add wine and mustard. Cook for another 30 seconds or until thickened. Transfer to a plate.
In the skillet, add the spinach for 1 to 2 minutes or until starting to wilt. Turn off the heat and then add the mushrooms. Add crème fraîche or sour cream. Season with salt and pepper to taste.
Slice the steak and serve with the mushroom and spinach mixture.

2. Creamy Steak Fettuccine

Add some pasta to the mix for a truly tasty steak dinner this Valentine’s Day.

Ingredients:

12 oz fettuccine
1 lb sirloin steak
4 cups baby spinach
2 tbsp balsamic glaze
2 tbsp butter
1/2 cup Parmesan, freshly grated
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp parsley, freshly chopped
2 cups milk
2 tbsp all-purpose flour
1 1/2 cups cherry tomatoes, halved
Kosher salt
Black pepper, freshly ground

Directions:

Cook pasta according to the directions on the package. Drain the water but reserve half a cup of pasta water. Place the pasta back into the pot.
Season the steak with salt and pepper. Cook the steak for 4 minutes per side in a large skillet over medium-high heat. Transfer the cooked steak to a plate and allow to rest for 10 minutes before slicing thinly.
In the skillet, melt butter and cook the garlic for 1 to 2 minutes. Whisk in the flour and cook for another minute. Pour the milk gradually, whisking to prevent lumps. Simmer the sauce until it thickens. Add the Parmesan cheese, parsley, salt and pepper. Then add the cherry tomatoes and cook for 2 to 3 minutes or until the tomatoes burst.
Add the cooked pasta to the skillet. Pour in some of the reserved pasta water, adding more if needed. Mix well to combine. Add spinach and toss well.
Top the pasta with sliced steak. Drizzle balsamic glaze over the top before serving.

3. Steak Diane

When it comes to steak recipes for date night, you can’t go wrong with this one.

Ingredients:

4 beef tenderloin steaks (4 to 5 oz), patted dry
1 cup unsalted beef stock
1/2 cup heavy cream
1/4 cup Cognac
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
2 sprigs thyme
1 tbsp Worcestershire sauce
2 tbsp unsalted butter
1 1/2 tsp soy sauce
1 large shallot, minced
4 cloves garlic (2 smashed and 2 minced)
1 scallion, minced (separated into greens and whites)
1 tbsp parsley, finely chopped
Kosher salt
Black pepper, freshly ground

Directions:

Boil the beef broth in a small saucepan over medium-high heat. Simmer until reduced to about half a cup.
In a bowl, whisk together Dijon mustard, Worcestershire sauce, and soy sauce.
Season steaks with salt and pepper. In a cast-iron skillet or stainless steel pan over medium-high heat, heat the oil and butter. Just before smoking, add the steaks to the pan. Cook one side for 2 minutes. Flip the steaks and reduce the heat to medium. Add the smashed garlic and thyme sprigs. Cook for another 2 minutes, basting the steak with the sauce. Transfer the cooked steaks and let them rest.
Remove the oil and butter from the pan except for 1 tablespoon. Over medium heat, add the shallots, minced scallions (white part), and salt. Cook for 1 minute. Add the garlic and cook for another minute. Turn the heat up to medium-high and pour the Cognac into the pan to deglaze. Use a spatula or spoon to scrape the brown bits from the bottom of the pan. Simmer until the alcohol evaporates.
Pour in the reduced beef broth and Dijon sauce mixture. Allow to simmer for 1 minute. Pour in the cream and whisk for 2 minutes. Pour in the juices from the steak. Turn the heat down to medium-low. Place the steaks back into the pan and baste with the cream sauce. Cook for 2 to 3 minutes or until it reaches preferred doneness.
Top with parsley and green scallions before serving.

4. Steakhouse Sheet Pan Dinner for Two

Who says Valentine’s Day steak dinner recipes can’t be easy? This sheet pan steak dish is not only simple but also decadent.

Ingredients:

2 New York strip steaks (8 oz each)
4 tail-on jumbo shrimp, peeled and deveined
1 lb Yukon gold potatoes (about 6), sliced into 1/8-inch rounds
1 package (10 oz) frozen spinach, thawed and squeezed completely dry
2/3 cup Gruyère, shredded
2/3 cup heavy cream
1/4 cup grated Parmesan
2 oz cream cheese, at room temperature
2 tbsp unsalted butter, melted, plus more for the sheet pan
3 cloves garlic, minced
2 tsp fresh thyme leaves
Kosher salt
Black pepper, freshly ground

Directions:

Preheat the oven to 450°F. Place an oven rack on the top third of the oven. Grease a third of a sheet pan with butter.
In a bowl, combine the melted butter, 1 tsp thyme, 1/3 minced garlic, salt, and pepper. Add the shrimp and toss to coat. Set aside.
In a separate bowl, combine 1/3 cup heavy cream, Parmesan, 1 tsp thyme, salt, pepper, and half of the remaining garlic.
Lay the potato slices in a single layer (with overlaps) on the buttered third of the sheet pan. Pour the heavy cream mixture over the potatoes before laying the remaining potatoes over the top. Cover with foil and bake for 15 to 17 minutes or until fork-tender. Once done, remove the sheet pan from the oven. Remove the foil and sprinkle Gruyère cheese over the top.
In another bowl, combine the remaining heavy cream, cream cheese, remaining garlic, and salt. Beat together until smooth. Add the spinach and fold in to coat well. Spoon the mixture into two 4-inch ramekins. Using the spoon, press the spinach down.
Place the steaks in the middle of the sheet pan. Season with salt and pepper. Place the ramekins on the same sheet pan. Bake in the oven for 12 to 14 minutes or until the steak reaches 95°F in the thickest part.
Remove the sheet pan from the oven. Place the shrimps in the same pan, arranging them to form heart shapes. Turn the broiler on and place the pan back into the oven. Broil until the steaks reach 125°F and the shrimps turn opaque. Remove the pan from the oven and let it rest for 5 to 10 minutes.
Slice the steaks and arrange them on the plates. Add the shrimp, potatoes, and creamed spinach. Serve.

5. Strip Steak with Lemon Mashed Potatoes

As far as Valentines Day steak recipes go, this one is a classic.

Ingredients:

2 strip steaks (3/4-inch thick)
1 1/2 lb Yukon gold potatoes
1 cup peas
1/2 cup dry white wine
3 tbsp olive oil
2 tsp lemon zest
2 tbsp lemon juice
1 1/2 tbsp unsalted butter
2 small shallots, sliced thinly
Kosher salt
Black pepper, freshly ground

Directions:

Peel the potatoes and cut them into chunks. Boil potatoes in a large pot with salted water until tender. During the final 3 minutes of cooking, add the peas. Drain the water. Add the lemon juice, lemon zest, and 2 tablespoons of oil. Season with salt and pepper.
Season steak with salt and pepper. In a large skillet, heat the remaining oil over medium-high. Cook the steak until it reaches your preferred doneness. Once done, transfer the steaks to a cutting board and let them rest for 5 to 10 minutes. Slice after resting.
Turn the heat down to medium. In the same skillet, cook the shallots for 2 to 4 minutes or until soft. Deglaze with wine and 1/4 cup of water, scraping off the brown bits from the bottom of the pan. Simmer until reduced by half. Once reduced, turn off the heat and add the butter. Pour in the accumulated juices from the steak. Season with salt and pepper.
Transfer the steaks to a plate. Add potatoes and top with sauce. Serve.