Valentine’s Steak Night: Choosing the Best Cut & Crafting a Luscious Demi‑Glace Pan Sauce

Valentine’s Day is only one of many good reasons to cook something special. We’ll take any excuse to enjoy a great steak dinner, whether it’s to celebrate someone we love or simply to treat ourselves. Mid-February, with the days finally starting to stretch a little longer, feels like reason enough.

In this post, we compare common steak cuts and explain why you might choose one over another, then walk through how we like to prepare them. With a little guidance on selecting the right cut of beef and a foolproof method for making a rich demi-glace pan sauce, you can create a meal that feels celebratory without feeling stressful. Here’s how we approach an occasion-worthy dinner at home.

Set the Scene for a Special Steak Dinner (At Home)

Let’s be honest, we’re all a little tired of crowded restaurants and marked-up prix-fixe menus on Valentine’s Day. Instead of going that route, consider starting with a great cut of steak. With a few tried-and-true cooking techniques and a silky sauce to finish, you can create a meal at home that feels thoughtful, elevated, and far beyond the everyday.

Understanding Steak Cuts – Flavor vs. Tenderness

Not all steaks are created equal. Some cuts are prized for their tenderness, while others are all about deep, beefy flavor. Knowing the differences helps us pick the right steak for our tastes.

Filet Mignon – The Tender Classic

Filet mignon comes from the beef tenderloin, a muscle along the spine that doesn’t do much work. This lack of exertion makes the meat incredibly tender: so tender you can almost cut it with a fork. But tenderness comes at a price: filet has very little fat or connective tissue, which means it can dry out and can be less flavorful than other cuts. We like to pair filet mignon with a rich sauce to enhance its delicate flavor.

Ribeye – Juicy & Flavorful

Ribeye steaks come from the center of the rib section and are known for generous marbling and a big, beefy taste. All that intramuscular fat keeps the meat juicy and forgiving to cook, even if you slightly overshoot your desired temperature. If you love a bold, buttery steak, ribeye is the cut for you. 

Strip Steak – Balanced & Beef‑Forward

Strip steaks, also labeled New York or Kansas City strips, strike a balance between marbling and chew. They’re not quite as fatty as ribeyes but pack more beef flavor than a filet. We find that strip steaks hit a sweet spot for a rich steak without too much fat. 

T‑Bone & Porterhouse – Two in One

T‑bone and porterhouse steaks combine a strip steak and a tenderloin in one cut, separated by a T‑shaped bone. Porterhouses include a larger tenderloin portion than T‑bones, but both deliver two textures on one plate. They’re ideal for sharing and offer the best of both worlds: tenderness on one side and robust flavor on the other.

Preparing & Cooking Your Steaks

Our go‑to method for consistently tender, edge‑to‑edge medium‑rare steak is sous vide. We set the water bath to 129 °F (54 °C) and cook thick steaks for an hour. After their warm water bath, we pat them very dry, then sear them quickly in a ripping‑hot cast‑iron skillet to build a crust and develop flavor. The sous‑vide approach is nearly foolproof and keeps each steak juicy while giving us full control over doneness. It's also highly inconvenient for those of you that don't have a sous-vide on hand!

If you don’t have a sous‑vide setup, J. Kenji López‑Alt’s reverse sear technique from Serious Eats is an excellent alternative. Season a thick‑cut steak (1.5 to 2 inches thick), set it on a wire rack over a baking sheet and cook it in a low oven, between 200 °F and 275 °F, until the internal temperature is about 10 to 15 °F below your desired final temperature. Then sear it in a very hot skillet or on a grill to develop a crust. This slow‑start method allows for even cooking and a deep crust, though it produces less fond for pan sauce, which is why we lean on our demi‑glace for consistent flavor.

Whichever method you choose, salting the steaks 45 minutes ahead of time concentrates their flavor, and an instant‑read thermometer ensures perfect doneness. Let the steaks rest for at least five minutes before slicing so the juices stay where they belong—in the meat.

Making the Perfect Demi‑Glace Pan Sauce

Those caramelized brown bits clinging to the skillet after searing your steak are called fond. They’re the foundation of a great sauce. Here’s our five‑step method to turn fond into a luxurious demi‑glace pan sauce:

1. Remove the meat and pour off excess fat – Leave just a tablespoon or two of drippings in the pan.
2. Sauté aromatics – Add a minced shallot or a few garlic cloves and cook until fragrant.
3. Deglaze – Pour in a splash of wine or brandy and scrape up the fond with a wooden spoon. This releases all the flavorful bits into the liquid.
4. Add demi‑glace or stock – Whisk in a spoonful of Offcuts Kitchen demi‑glace (beef or chicken) and/or a splash of broth. Simmer until the sauce thickens slightly.
5. Finish with butter and acid – Off the heat, swirl in a pat of cold butter and a squeeze of lemon or a dash of vinegar to round out the flavors. Season with salt and pepper to taste. Optional additions: cracked peppercorns, Dijon mustard or fresh herbs.

Pour the finished sauce over your sliced steaks and let any extra pool on the plate for dipping your sides.

Easy Sides & Pairings

While your steaks rest, finish up a few simple sides that complement the richness of the meat. Roasted asparagus or Brussels sprouts can cook in the oven while you sear the steaks. A bright arugula salad with lemon vinaigrette adds fresh contrast. If you’re craving something hearty, creamy mashed potatoes or warm crusty bread make perfect accompaniments and will soak up every bit of sauce.

Finishing Touches for a Memorable Evening

Whether you're planning a special meal for someone special or enjoying a cozy date night cooking together at home this Valentine’s Day, the right steak will rise to the occasion. Serve your steaks family style with demi-glace sauce and linger over the meal. For dessert, pick up a chocolate tart or your favorite bakery treat so you can keep the focus on the main event. Whether it’s Valentine’s Day or simply a Friday night, here’s to a steak dinner that feels indulgent and intimate, no reservations required.

Craving more? Learn more about building fond and making pan sauces in our post What Is Fond? Turn Browned Bits into Sauce Magic, and explore the differences between demi‑glace, gravy and jus in Demi‑Glace vs. Gravy vs. Jus. To stock up for your special dinner, visit our Grass‑Fed Beef Demi‑Glace product page.