Best Restaurant Style Steaks Recipes

Steakhouse Steaks image

Provided by Ina Garten

Time 37m

Yield 4 servings

Number Of Ingredients 5

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
4 tablespoons (1/2 stick) unsalted butter, at room temperature

Steps:

Preheat the oven to 400 degrees.
Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

Restaurant Style Steak image

Provided by KseL1694

Categories Steak

Time 16m

Yield 1 steak, 1 serving(s)

Number Of Ingredients 14

1 sirloin steaks or 1 flank steak
1 tablespoon sea salt
1 tablespoon ground black pepper
1 teaspoon paprika
1/2 teaspoon msg
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon poppy seed
1/2 teaspoon coriander
1 teaspoon meat tenderizer
1 tablespoon reduced-sodium tomato soup mix
1 beef bouillon cube, mashed
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons liquid smoke

Steps:

Sprinkle meat tenderizer on both sides of steak.Refrigerate for 30 minutes.
Season steak with all other ingredients.Refrigerate steak for 1 hour.
Turn broiler below oven on by setting the temperature to about 425-450 degrees. Place steak on boiler tray away from flames,and broil until desired wellness.

Nutrition Facts : Calories 1092.4, Fat 71.7, SaturatedFat 27.7, Cholesterol 301.2, Sodium 7812.9, Carbohydrate 18.4, Fiber 4, Sugar 5.7, Protein 90.3

Barefoot Contessa's Steakhouse Steaks image

Provided by Luvs 2 Cook

Categories Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

2 (10 ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature (optional)

Steps:

Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil.
Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven.
Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

Nutrition Facts : Calories 897, Fat 75.5, SaturatedFat 27.2, Cholesterol 198.4, Sodium 3606.3, Protein 51.5