The Perfect Valentine’s Day Dinner: Pan Seared Ribeye, Broccoli & Potatoes Gratin

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Without question, Atlanta is an incredible restaurant city. Also without question, Valentine’s Day can be a total nightmare for dinner dates. The crowds, the prices, the rushed feeling– hard pass. The other 364 days, enjoy our city’s great foodie scene. Wow your amor with a home-cooked meal that looks complicated. It can be made in your dating ensemble because you won’t be breaking a sweat.

The key to success with this dish is mise en place, which means everything in its place. Turn your oven on to preheat and prep your ingredients, because while this meal isn’t complicated, it’s a very active cooking process and relies on timing.

Relax. Even if you’re not a great cook, you’re going to impress your date and get all the bonus points.  This meal is low risk, high reward, and all Eating with Erica glamour.

Pan Seared Ribeye, Broccoli & Potatoes Gratin


2 pounds of Russet potatoes, thinly sliced (approximately ⅛”)

8 ounces of shredded cheese (Parmesan, sharp white cheddar, or a mix of strong cheeses)

1 cup of heavy cream, heated (not boiling)

5 tablespoons of butter (1 tbsp softened; 4 tbsp melted)

1 clove of garlic, smashed

1 head of broccoli, cut into florets

Olive oil

2 Sprouts Farmer Markets Ribeye steaks (between 1”-2” thick), room temperature

Kosher salt


8 ounces of red wine

2 tablespoons of Dijon mustard

1 tablespoon of brown sugar

The Method

Preheat oven to 400 degrees.

In a casserole dish that’s 1 to 2 inches deep, grease with softened butter and rub with the smashed clove of garlic. Create a first layer with potatoes, cheese, melted butter, salt, and pepper. Repeat until you run out of potatoes. Pour the warm cream over the potatoes. Sprinkle with the remaining cheese (add enough to cover the top layer of potatoes).

Put the casserole dish on half-pan sheet lined with foil. Bake the gratin for 15 minutes.


Toss your broccoli in olive oil, salt, and pepper. Preheat your skillet. Generously coat each side of the steaks with salt and pepper.

When the first 15 minutes are up…

Take the half-sheet pan out of the oven, add the broccoli in a single layer on the unused side of the pan. Put it all back in the oven for 30 minutes.


When your skillet is sizzling hot, add your steaks. Steaks generally taste best when cooked to medium rare. For steaks like sirloin and NY strips, that’ll be about two minutes per side. For fillet, it’ll be about four minutes per side. Remove from pan and place steaks on a plate. Cover with foil to let the steaks rest.

To make the pan sauce, add the red wine, Dijon mustard, and brown sugar to the skillet, and bring to a boil. Turn the heat to simmer and reduce the liquid, stirring as needed, until it’s thick enough to coat the back of a spoon.

Bringing it home…

Remove potatoes and broccoli from the oven and slice the steaks. If you want to get fancy with your plating, use a biscuit cutter or drinking glass to cut the gratin portions into circles before plating. Divide the broccoli and steaks between the plates and drizzle the meat with the pan sauce.

Et voila! 

Dinner is served, and love is in!

❤ Happy Valentine’s Day! ❤

By: Rachel Boyd

Click Here For Video Recipe :

Huge thanks to Sprouts for the awesome ingredients used to create this recipe 

Photo Taken By: Jamie King 

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