Valentine's Day Dining Ideas and the Wide World of Sandwiches

Forget the crowded restaurants — on this episode of Meat & Greet, Myke Stittsworth makes the case for a Valentine's Day dinner at home that'll impress more than any prix fixe menu. He walks through steak options, simple sides, and how to make it feel special without making it complicated.

Then the conversation takes a fun detour into the wide world of sandwiches. From classic deli stacks to smoked meat creations, Myke and the High Noon crew talk about what makes a great sandwich — and why good meat is the foundation of every one.

Episode Highlights

• Best steak cuts for a Valentine's Day dinner at home
• Simple tips to make a home-cooked meal feel restaurant-quality
• The anatomy of a great sandwich — and which meats make the difference
• Weekly specials and what's worth grabbing at the counter

About Meat & Greet

Catch Myke every week on KBUN Sports Radio's High Noon, talking meats and cooking from Stittsworth Meats in Bemidji, MN.

🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes

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🍖 Recipe: Stittsworth Steak Sandwich with Horseradish Cream

A luxurious handheld indulgence -- tender Stittsworth beef, sharp horseradish cream, and crispy bread for two.

Ingredients

• 2 Stittsworth Ribeye steaks (6 oz each, 1 inch thick)
• 2 crusty ciabatta rolls or hoagie buns
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• Arugula or lettuce
• Tomato slices
• Red onion, thinly sliced
• Salt and pepper

Instructions

1. Mix sour cream, horseradish, and Dijon mustard together in a small bowl. Set aside.
2. Remove the Stittsworth Ribeye steaks from the fridge 15 minutes before cooking.
3. Season generously with salt and pepper on both sides.
4. Heat a cast-iron skillet over high heat until smoking, then sear steaks for 2--3 minutes per side for medium-rare.
5. Let steaks rest for 5 minutes, then slice into strips.
6. Lightly toast the ciabatta rolls.
7. Spread horseradish cream on both halves of each roll, then layer with arugula, steak strips, tomato, and red onion.
8. Serve immediately.

Pro Tip: Ribeye's natural marbling keeps it juicy even when sliced thin. Don't over-toast the bread -- you want it to cradle the warm steak without being brittle.