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Up the ante—and the romance with meat. With a heart-shaped rib-eye and succulent lobster ceviche, your Valentine's weekend is bound to be scrumptious.
1 (20 oz) boneless strip steak or rib steak, butterflied into heart shape
2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
2 Teaspoon freshly cracked black pepper
2 Tablespoon finely chopped raw dark chocolate
1/2 Tablespoon Olive oil
1/2 Pound lobster tail meat, thinly sliced
1 Cup freshly squeezed lemon juice
1/3 Cup fresh squeezed lime juice
1/2 fresh jalapeño peppers, seeded and finely diced
1/2 Bunch cilantro leaves, chopped (optional)
1 (20 oz) boneless strip steak or rib steak, butterflied into heart shape
2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
2 Teaspoon freshly cracked black pepper
2 Tablespoon finely chopped raw dark chocolate
1/2 Tablespoon Olive oil
1/2 Pound lobster tail meat, thinly sliced
1 Cup freshly squeezed lemon juice
1/3 Cup fresh squeezed lime juice
1/2 fresh jalapeño peppers, seeded and finely diced
: 350 ˚F
: 350 ˚F
1/2 Bunch cilantro leaves, chopped (optional)
: 450 ˚F
: 450 ˚F