Valentine’s Dinner #1: Ribeye and roasted vegetables with bacon and blue cheese.

What you need: Ribeye steak, carrots, brussel sprouts, bacon, blue cheese, butter, salt, pepper, oil

1. Preheat oven to 400 degrees
2. Toss carrots and brussel sprouts with olive oil, salt, and pepper to coat
3. Spread vegetables onto a sheet pan or other oven-proof pan and put into oven for 25-30 minutes, turning and moving vegetables at the halfway point.
4. Meanwhile, generously salt and pepper both sides of the ribeye steak.
5. Heat cast-iron pan or stainless steel pan to medium high with dab of butter (non-stick pans don’t brown meat too well)
6. When pan feels hot and butter is bubbling, add steak to the pan. For about a 1” thick steak, cook 7-8 mins total for medium rare.
7. When steak is done, let it rest for 10 minutes. If you cut into it now, all your awesome juices will gush out like a delicious river….but not in your mouth.
8. While steak rests , cook however many bacon strips you want (I used 3 for two steaks), and crumble some blue cheese.
9. Pull out the veggies from the oven when they are browned and give easily when poked with a fork. Toss the bacon and blue cheese into the veggies and mix it all up.
10. Grab yourself a plate and eat.