I know some people in here have been asking about things to cook for dates, and one of my favorite things to cook, especially if it's the first time I'm cooking for a girl, is a red wine sauce. It goes great with steak and potatoes, and I've made a similar sauce while braising wild boar shanks as well and it was excellent.
It's pretty simple. You need red wine, drippings from your steak, a couple of shallots, butter, fresh sprigs of thyme, and half a pound of mushrooms (dealer's choice...I'd buy cheaper ones because they're just going to soak up the flavor from the sauce anyway).
If you cooked your steaks in a cast iron on the stove top, then you can just reuse the same pan. Just throw in the mushrooms, shallots, and a couple of thyme sprigs after you pull the steaks out and cook them until they are soft. Add a bit of olive oil if you need more liquid in the pan.
If you cooked your steaks on the grill, then cover them in foil on a plate and wait five minutes or so. During that five minutes, heat up some olive oil in a pan and add in the mushrooms, shallots, and thyme. Check your steaks. There should be plenty of drippings on the plate. Move the steaks to another plate and dump those drippings into your sauce pan.
Now both methods should be at the same place. Once the mushrooms and shallots are softened, pour in a cup of red wine (I usually drink cabs with my steak). If you're cooking on the cast iron, this is when you'll use a wooden spoon to scrape up all the steak bits stuck to the bottom of your pan. If you did the grill method, you won't need to do this.
Let the sauce simmer and reduce for five to ten minutes. If, after five, it's not reducing properly, get a bowl and add a tablespoon of corn starch and two tablespoons of water. Stir it up until there are no chunks of corn starch left and it's just a smooth liquid. Dump that into your sauce and stir it. It will thicken pretty much immediately. I like to mash up the mushrooms a bit with a wooden spoon, but you don't have to.
Once it's reduced to your liking, add in about three tablespoons of butter and let it melt. Test the sauce and season with salt and pepper as necessary.
I like to spoon a bit of the sauce over my sliced steak and use the rest as a sort of gravy for a potato side. It's a delicious sauce that pretty much makes any red meat and vegetable plate better, though. Note that you can sub in a little beef broth instead of the steak drippings if you want to or if you want to make the sauce as a side for chicken or some other non-red meat.
---
If you want to do a bit more work and add in a green side (and every steak and potatoes dish should have a green side), my go-to is a Brussels sprouts, onion, and pancetta dish. You'll need a pound of sprouts, a sweet onion, some garlic, and optional pancetta (I prefer to buy sliced and then tear it into inch long strips...diced burns too easily in this dish).
Set your oven to 400.
Clean and chop your sprouts in half, removing any leaves that look questionable. Slide your onion into thin, inch long strips. Tear your pancetta into inch long strips about the width of standard bacon. Mince your garlic. Put all of that into a large bowl and toss with olive oil, a generous amount of salt, and some pepper.
Once that's done, throw it into a casserole dish and put it in the oven for 30+ minutes, stirring it all around every five minutes or so. I usually take it out as soon as you see the tips of some of the sprouts begin to blacken. Just test it when it looks done. This will also tell you if you need a bit more salt/pepper, which you can add at the end.
---
Now go forth and get yourself laid.
Oh, and if you want the boar shank recipe, it's here:
https://tastingmyway.com/2014/05/04/braised-wild-boar-foreshanks-with-wild-mushrooms/
You end with a pretty similar sauce. I usually serve the shanks over some mashed potatoes. It seems like a lot of work, but it's mostly just putting everything in a stock pot and waiting.