Nothing says love like one (or two) huge porterhouse(s) for two.

Valentines Day.  As long as I get a flower or two and some pralines, I'll take care of the dinner.  This was a good one for any day of the week, special occasion or not. 

Porterhouse Steak
Ingredients
steaks
salt
fresh pepper
butter
Preparation
Get the steaks out while you make the chimmichurri and potato gallette so that they come to room temp.  Sprinkle with salt and fresh pepper.
Melt butter in a pan on high heat and sear the steak until there is a nice brown crispiness to the outsides.
Eat hot, so make sure this is your last step.

Chimichurri
Ingredients
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Preparation
Finely chop the herbs. Mix all ingredients together.



Potato Gallette, G.P. cookbook
Ingredients
4-5 Yukon Gold Potatoes
2 cloves garlic
Olive oil
Kosher Salt
Pepper
Preparation
Boil the potatoes for about 20 minutes until just starting to get soft.  Let cool and slice to desired thickness.
Pan saute each slice with garlic til golden on each side.  You'll have to do this in batches.  I set the finished slices on a dry paper towel while I finished up the others.
Layer the slices in a cast iron pan, sprinkling each layer with kosher salt (pat the layers down to facilitate adhesion).
Place the pan under the broiler for 5 minutes to crisp the top up and help the whole thing come together.

Delicious.  Throw in two beers and you got yourself a date night that any guy or lady would be thankful for.