Psst! You guys, I convinced my husband Peter to write about steak. Two of my favorite things in one post. I’m the luckiest girl. Enjoy!

After many years of going to nice dinners with price-fixed menus, Gina and I made a valuable discovery. Every year on the fourteenth of February, our local grocery store had the most amazing sale: half price steak and half price lobster. Knowing we’d never really enjoyed those no-choice, crowded, over-priced meals out on the town (that, let’s be honest are nothing but mediocre) — a new tradition was born. No longer were we held to the rules of February’s cliche romantic fantasy, we made our own rules by inventing Steak & Lobster Day. And it’s the best day of the year.

When you get the opportunity to buy steak at half its normal price, you tend to pick the best cuts available. And the rule of steak is, the better the cut — the higher the stakes when cooking it (zing!). As we always say around our house, “give me medium rare or give me death.” Well maybe it’s never been said, but the sentiment exists. Regardless, overcooked steak is a travesty of dramatic proportions.

So when we first brought Filet Mignon into our Steak & Lobster day festivities, the pressure was on. When you overcook a piece of meat that nice, it takes you through all the stages of grief.

Denial: I didn’t overcook the steak, it’s perfectly fine. That gray color all the way through is basically what it looks like when it’s still a part of the cow.

Anger: I JUST LIT FIFTY DOLLARS ON FIRE AND IT’S ALL YOUR FAULT STOVE.

Bargaining: It’s not that overcooked. Look, if I just add a little extra salt, maybe pound the meat down with a tenderizing hammer, it’ll be fine. Let me do that. We’re good, right?

Depression: *weeps at all things that remind me of cows. The cow-nters. The cow-ntdown timers, some Cow-nting Crows song that’s playing on TV for some reason*

Acceptance: Yes, I overcooked the steak. It was my fault. Never again.

That sounds dramatic, I’m sure, but nothing feels more wasteful than choking down an overcooked steak so chewy it makes your jaw sore.

Every new steak is a new opportunity to cook the best piece of meat in your life, or to ruin something beautiful. Tensions are high every time you unwrap that butcher paper. I get it. But I’ve got a solution for you. To alleviate that sense of pressure, here’s an easy way to cook a buttery-delicious Filet Mignon that won’t send you into a grief spiral.

It’s simple, fast, and will help build your confidence to know that your dinner investment is safe.See this Valentines Day feast? We’re bringing you recipes all week. Make sure to check out these Creamy Goat Cheese and Lobster Mashed Potatoes. They’re EVERYTHING.

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