Valentine's Day Favorites: Best Steak for that Special Someone?

What is the best steak?

During holidays like Valentine’s Day, we get asked the same question. What is your BEST steak! It’s like asking me which of my three kids is my favorite.

 There isn’t a right answer.

However, I do own a butcher shop. I sell meat to pay my mortgage. And that 100% Grass Fed, Grass-Finished Lost Coast Ribeye is not my progeny. So, you better believe I answer that question with a smile and a conviction that sells meat. That’s my job.

For Valentine’s Day, you’re in luck. The much anticipated winter rains finally fell on our Northern California ranch brethren over the holidays. That means lush grass in January, which is turned into marbled meat in February, and ends up at ECB just in time for Valentine’s Day. Needless to say, what’s in the shop right now is looking pretty tasty.

Valentine’s Day Recommendations:

Dry-Aged Porterhouse: the perfect Valentine’s Day steak. A little for him (her), a little for her (him). Two steaks in one. If you two never agree on anything, this steak is gonna save your relationship. You can get that fork-tender fillet alongside the flavor-filled NY Strip. And for the fat-conscious, it’s a bit leaner than the Ribeye.

Stemple Creek NY Strip: It’s been a while since we got nationally-ranked Stemple Creek 100% Grass-Finished beef in the case. This stuff is dynamite. Just ask Chef David Chang who featured Stemple Creek on his show Ugly Delicious. This conversation starter will wow the new girlfriend, or maybe invigorate things for the complacent couple.

Lost Coast Flat Iron: My new favorite searing steak. Fast, delicious, sliced at the table. This is a steak that shares well. And you still can’t get it in the grocery store. You’ll show your sensitive side as you slice it slowly and place it on your sweetheart’s plate. Limited supply means arrive early or order ahead.

Lost Coast Bavette: Sister steak to my first love, the flank, Bavette is a bit thicker than the flank which means you can add a little extra sizzle in the pan, and a more flavorful crust without overcooking the meat. If you wanna turn up the heat on your relationship, nothing is hotter than the Maillard reaction.

Lost Coast Sirloin: Way under-rated right now, sirloin—and the petite sirloin--are good value steaks that probably benefit from a little more gussying up. Here’s your chance to impress with some condiment flare. Bust out that chimichurri recipe you’ve been wanting to try, or that craft-beer homemade marinade , or maybe just a generous helping of ECB meat rub. These steaks are delicious cuts of meat that only need the slightest bit of lipstick before coming to the party.

What ever cut you choose, remember to make that steak with love. That’s the secret ingredient that makes every meal memorable. Good luck!