Strip steaks cooked in a cast iron skillet topped with a garlic rosemary butter served with grilled asparagus and mashed potatoes, this will impress your date without keeping you in the kitchen all night! One thing I would highly suggest is cooking these outside on the burner of a grill if at all possible. We made them inside and the smoke was kind of overwhelming so I learned two things: if you are going to cook them inside then just unplug your smoke detector and know that as soon as they steaks go in the oven the smoke will dissipate quickly.
Make the compound butter the night before to allow for it to set up before making your meal. Cut the 1 stick unsalted butter at room temperature into small pieces and put in the bowl of an electric mixer. Beat on medium speed until it is creamed, then grate in a clove of garlic. Chop up a couple sprigs of rosemary and add it in with a pinch of salt. Drop the butter into the middle of a piece of plastic wrap and then roll it until it forms a log. Tie the ends and keep in the refrigerator overnight.
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