Make your loved one swoon with succulent steak florentine on Valentine's Day.


  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 800g (double-rack) rib-eye steak cutlets (see tip)
  • 2 garlic cloves, unpeeled
  • 40g butter, softened
  • 1 teaspoon finely chopped fresh lemon thyme
  • 1/2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice


  1. Preheat oven to 180°C/160°C fan-forced.
  2. Combine oil and paprika in a bowl. Rub steak with oil mixture. Heat a large frying pan over high heat. Cook steak, turning occasionally, for 4 to 5 minutes or until browned.
  3. Place steak and garlic on a baking tray. Roast for 20 minutes. Remove garlic. Roast steak for 20 to 25 minutes for medium or until cooked to your liking. Cover with foil. Rest for 10 minutes.
  4. Meanwhile, place butter, thyme and lemon rind in a bowl. Squeeze roasted garlic flesh into bowl. Stir to combine. Cut steak into 2 cutlets. Serve topped with butter mixture and lemon juice.