Sweetheart Steaks : a tragic gimmick

I am just discovering that there’s this weird old “supper club” Valentine’s Day tradition called the Sweetheart Steak. Lots of times these would be served with a couple lobster tails.

Lobel’s Butcher Shop offers this description:

“[the] goal [to] your honey’s heart, Lobel’s Sweetheart Packages—featuring our Sweetheart Steaks—are the diamond lane to your destination.

A Sweetheart Steak is a 20-ounce Boneless Strip Steak or Boneless Rib Steak butterflied into the shape of a heart.

I can’t quite figure out why you’d want to jam yourselves full of so much richness and protein on V-day, unless it’s a plot to get us feeling bloated and unsexy so we relax our romantic expetations.

As a matter of fact, now I’m thinking about it, champagne does the same thing. And creme brulee. It’s a conspiracy! All the rich “romantic” dinners you’re supposed to fill up on, leaving you feeling too fat to f*ck! Shocking! Simply SHOCKING!!

Anyway here are a couple different takes on the Sweetheart steak.

First we have Baking Betties’ Sweetheart Steaks:

This is a really old-school looking ultra-marinade recipe that must have come from a Betty Crocker or some other Better Homes type of cookbook of yore.

The picture looks nice, and I’m guessing this would be something you’d do if you had some really fat thick rib-eyes around, and your Sweetheart really doesn’t like the actual taste of steak.

Any steak recipe that starts out by saying “In a small saucepan, combine the first 15 ingredients” is too complicated for me.

Bitch bitch bitch! I know. It’s like a barbecue sauce or something. It’s probably really yummy. But why isn’t it heart shaped??

And then there’s this monstrosity:
Sweetheart Steak With Mushroom Bordelaise Net Carbs 11 from Carb-less.com. Just zoom in on that sucker and try to keep down your lunch.