no. 88 Steak frites with parmesan and pink peppercorn sauce

THE dish to make for Valentines Day

Feb 08, 2025

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There’s no better way to show your love for someone than to cook a fat juicy steak for them. It’s one of my favorite things to cook and if done right, can even taste better than what you can get out at a fancy steakhouse. So today I’m sharing one of my favorite Valentine’s meals - steak frites aka steak and fries. I’m also sharing my parmesan peppercorn sauce that will change your life. It’s so creamy and decadent and pairs perfectly with both the steak and the fries.

In case you’re new to cooking steak, here’s a little breakdown on the best cuts to get, how to cut your steak for maximum juiciness and other tips and tricks that will make you seem like a seasoned professional.

The best cuts of meat for steak:

The best steak come from different areas of the cow, which offer distinct flavors, textures, and tenderness levels. Here are some of the most popular cuts:

Ribeye – Known for its marbling (fat within the meat), which makes it tender and flavorful. It’s juicy and has a rich beefy flavor. This is a favorite for many steak lovers.
New York Strip (or Sirloin Strip) – A well-balanced cut with great flavor and tenderness. It's less fatty than ribeye but still offers a nice bite and beefiness. This is my personal fav.
Filet Mignon (Tenderloin) – The most tender cut, with a buttery texture. It lacks the beefy flavor of other cuts, but its tenderness makes up for it. Doesn’t contain much fat and is one of the leanest cuts you can get.
T-Bone – A combination of two cuts: the tenderloin on one side and the strip steak on the other, separated by a bone. It gives you the best of both worlds, offering tenderness and flavor.
Porterhouse – Similar to the T-Bone but with a larger portion of tenderloin. A great option if you're looking for a large, impressive steak.
Tomahawk – Essentially a ribeye steak with the bone left long, making it visually impressive. It’s very tender and flavorful like a ribeye. These are the giant ones you see at restaurants that are usually split between 2-3 people.
Flank Steak – Lean with a strong beefy flavor, though it can be a little tougher. It’s best when marinated and sliced against the grain. Flank steak is best for carne asada tacos or salads. They grill up nicely.
Skirt Steak – Similar to flank, but more flavorful and a bit more tender. Great for grilling too and often used in fajitas.
Chuck Eye – Often referred to as the “poor man’s ribeye,” this cut comes from the chuck area and has a good balance of flavor and tenderness, at a lower price.
Flat Iron – A relatively new cut from the shoulder, it’s well-marbled, tender, and flavorful, often considered a good alternative to more expensive cuts.

Steak temperatures for the perfect amount of doneness:

Rare: 120–125°F
Medium: 140–145°F
Medium well: 150–155°F
Well done: 160–165°F
Extra well: 170°F+

When checking the temp of your steak please note that as it cools it will continue to cook and rise in temp another 10ish degrees.

How to cut your steak:

Against the grain. Cutting steak "against the grain" means slicing across the direction of the muscle fibers, which shortens them and makes the meat significantly more tender and easier to chew by breaking down the long muscle strands into smaller pieces; essentially, it results in a better eating experience by minimizing the chewiness of the meat. Here’s a visual so you know what to look for:

This might seem like a minor detail that doesn’t matter, but I promise it does. Nothing is worse than taking the time to prepare a beautiful steak, just to ruin it all by not cutting it properly. It really does make a difference.

Other things to remember when cooking steak at home:

Make sure to let raw steak sit out at room temperature for at least 30 mins to an hour before cooking. This helps the meat cook evenly preventing the outside from burning while the inside remains undercooked, resulting in a juicier and more tender piece of meat.
After you cook your steak let is rest for 10 minutes. This allows the meat to retain all the juices. If you cut into it immediately, it will be more tough and dry.