Rib Eye Sweet Heart Steak

Give the Apples of Your Eye some Rib Eye Steak, St. Valentine’s Day Themed with this rib eye sweet heart steak !

Meat Stats:

Meat: Rib Eye, whole chop
Weight: appx 3 lbs
Feeds: 3-4 sliced, or 2 people for full size steaks

Why We Like A Rib Eye Sweet Heart Steak !

Rib eye is delicious! It is fatty, rich in flavor, and tender. Taken from the fore quarter (front section) of a steer, it is part of the loin muscle that makes up the steers back. The bone on it is the back rib of the animal. This bone would make up its rib cage! The rest of the bone that would protect the animals organs making up its rib cage are already removed for other cuts.

We especially like rib eye because we can cook it in the shape of a heart! We call them sweet heart steaks in our house. For larger, fancy hand made at home, restaurant style steak this St. Valentine’s Day keep your cooked Rib eye as two separate steaks. To feed all of the apples of your eye slice it up and serve!

How to Cut a Rib Eye Sweet Heart Steak!

Materials and Ingredients:

  • Cast Iron Skillet
  • Rib Eye
  • Olive oil or oil of your choice
  • Seasoning Suggestion: kosher salt, garlic powder, pepper

We usually use this T-Bone seasoning, but we ran out!

Cutting the Meat!

While the oven preheats to 350 degrees Fahrenheit, get your cutting board, knife, and rib eye.

Remove the fat cap by cutting along the top of the steak. It should rip off fairly easy in a nice even piece.

Remove the bone and extra fat to gain the heart shape in the next to steps! To remove the bone stand the steak up with the bone side facing you in the air. Use a boning knife or smaller knife, and cut into the steak down along the bone. If you start to move the knife into the meat stop cutting, and reset your knife. In the picture above the white on top behind the knife is not fat. That is the bone!

On the bone there are two pieces of meat on each side. Feel free to cut off if you are able to make your own chop meat. If not, leave it on and use the bone to make a beef bone broth, or discard.

Next, stand the meat where the bone was on the cutting board and score where the fat cap was. It already looks like half a heart!

We score down the middle before cutting to make sure we cut the steaks evenly.

Cut down the middle without hitting the cutting board! You want to cut just far down enough so that you can fold the steak open. Keep your knife straight to keep both sides of the heart even.

Once you have it laying open, flat but still attached, cut about 1 1/2 inches into the top middle, to create a well defined heart!

Add your Seasons!

We used garlic, pepper, and kosher salt. If you have a favorite steak rub this is the time to add it to both sides!

Time to Cook!

Oil a cast iron skillet and when it is hot, sear it for 5 minutes on each side until brown. Searing helps to lock in flavor, but if we continue to pan fry the steak will be drier, with less drippings.

Place the whole pan in the over for 15 minutes on 350 degrees for medium rare. Finishing in the oven keeps the steak juicy and makes for more drippings if you want to make a gravy! Adjust the time to meet your preferences, and your oven!

Ready to Eat

To serve cut the steak diagonally starting at the top peak of the heart for family style. To feed 2 restaurant style, slice right down the middle and plate!

There you have it! A rib eye sweet heart steak for your sweethearts! Serve with a vegetable and some potatoes or pasta for a hearty simple meal this St. Valentine’s Day!

Ask the butcher! Leave a comment with a question for my husband and we will try to feature it in a post.

Thank you, and I hope this post brings joy!
Stella Maris, Ora Pro Nobis!

Hello, I'm Jenny!

Hello, I'm Jenny!

I am so happy you are here! Join us as we celebrate Traditional Catholiscism, home making and educating, and wife and motherhood.

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