STEAKHOUSE STEAKS
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. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
STEAKHOUSE STEAKS
Provided by Ina Garten
Time 37m
Yield 4 servings
Number Of Ingredients 5
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
Make and share this Restaurant Style Steak recipe from Food.com.
Provided by KseL1694
Categories Steak
Time 16m
Yield 1 steak, 1 serving(s)
Number Of Ingredients 14
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
DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE
The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.
Provided by ninja
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
- Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
- Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
- Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
- Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.
Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55
RESTAURANT STYLE BEEF AND BROCCOLI
This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.
Provided by Dianne
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
- Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
- Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g
RESTAURANT-STYLE GRILLED STEAK
Try our Restaurant-Style Grilled Steak. Thanks to our Restaurant-Style Grilled Steak, you can enjoy a delicious entrée minus the trip to the restaurant.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Mix all ingredients except steaks until blended. Refrigerate 20 min.
- Spread into 6x1-1/2-inch rectangle on sheet of parchment. Roll into log, starting at one long side. Wrap in parchment. Freeze 1 hour or until firm.
- Heat greased grill to medium-high heat. Place steaks diagonally on grill grate. Grill 3 min. without moving steaks.
- Rotate steaks 90 degrees to make crosshatch grill marks; grill 2 to 3 min. or until beads of juices form on tops of steaks. (This indicates steaks are ready to be turned.)
- Turn steaks over with tongs. Grill 2 min.; rotate 90 degrees, then grill 1 to 2 min. or until medium doneness (150ºF).
- Transfer steaks to cutting board; top each steak evenly with 1/4-inch-thick slice of butter mixture. Cover loosely with foil; let stand 5 min. Meanwhile, return remaining butter mixture to freezer until ready to use as desired.
- Cut steaks across the grain into thin slices to serve.
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 120 mg, Carbohydrate 0.5919 g, Fiber 0 g, Sugar 0 g, Protein 24 g
More about "restaurant style steak recipes"
RESTAURANT STYLE STEAK (EASY STEAK RECIPE!) - JOYOUS APRON
From joyousapron.com
5/5 (1)Total Time 15 minsCategory Main CourseCalories 580 per serving
- Pat dry steak and sprinkle salt and pepper on both sides (only add salt and pepper to steak when ready to cook).
- Add vegetable oil to cast iron. Heat on medium to medium high heat. Once cast iron is hot, sear steak on one side for a few minutes until it is slightly golden brown. Do not move the steak until it is ready to flip. Flip, then sear on the other side.
HOW TO COOK THE PERFECT RESTAURANT STEAK
From thespruceeats.com
- Oil the Steak. Once you have your steak, lightly coat it with oil. Choose an oil with a high smoke point, as oil breaks down at high temperatures. Oils like avocado oil can take a much higher temperature than most.
- Season the Steak. Now it's time to season the steak. Typically, this includes coarsely ground black pepper and a coarse sea or Kosher salt. The oil is going to hold the seasonings in place and if you choose to make a sauce in the pan later, this will provide the extra flavor.
- Preheat the Grill. The actual cooking can be done with a side burner and grill, or a stove top and an oven. You need the burner to heat the skillet and start the steak cooking and the grill or oven to complete the process.
- Preheat the Cast Iron Skillet. To make this whole process work, you need a smoking hot cast iron (or heavy-duty) skillet. And smoking hot means just that—hot until it is smoking.
- Place the Steak in the Hot Skillet. Place the steak in the center of the hot skillet. It is important that most of the steak is in contact with the metal as possible, so never use a steak bigger than your pan.
- Turn the Steak Over. After 2 minutes, turn over the steak, placing it exactly where it was, making sure it is well seated in the pan. There should be a rich deep brown (not black) color on the cooked surface.
- Top Steak With Butter and Move to the Grill (or Oven) The steak has been cooking for 4 minutes; if you want it very rare it's time to take it off the heat.
- Testing the Temperature. Testing for doneness is both an art and a science. If using a thermometer, you should be able to closely gauge the doneness of the steak.
- Rest, Plate, and Serve. When the steak is ready to be removed from the skillet, place it on a plate and gently cover with a piece of aluminum foil. Let rest for 5 minutes.
- Optional: Steak Sauce. The steak is out of the pan, and the drippings in that pan are so good you'd lick it clean if it wasn't 500 F. But don't discard the drippings—turn them into a delicious sauce.
RESTAURANT STYLE STEAK FAJITAS » KAY'S CLEAN EATS
From kayscleaneats.com
RESTAURANT STYLE RIBEYE STEAK RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
OVEN STEAK FRIES - RESTAURANT STYLE - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
30+ BEST STEAK RECIPES - EASY STEAK DINNER RECIPES | KITCHN
From thekitchn.com
CLASSIC STEAKHOUSE RECIPES THAT ARE PERFECT FOR HOME …
From allrecipes.com
HOW TO GRILL A RIBEYE STEAK (STEAK HOUSE STYLE)| CHEF DENNIS
From askchefdennis.com
RESTAURANT-STYLE HIBACHI STEAK RECIPE [2022] (SUPER EASY!)
From beefsteakveg.com
HOW TO COOK A RESTAURANT-QUALITY STEAK AT HOME IN 15 MINUTES
From delish.com
44 BEST STEAK RECIPES | FOOD & WINE
From foodandwine.com
BEST RESTAURANT-STYLE STEAK MARINADE - WILDFLOUR'S COTTAGE KITCHEN
From wildflourskitchen.com
20 STEAKHOUSE RECIPES YOU CAN MAKE AT HOME - TASTE OF HOME
From tasteofhome.com
100 OF THE BEST RESTAURANT COPYCAT RECIPES
From sixsistersstuff.com
50 RECIPES THAT’LL MAKE YOU FEEL LIKE YOU’RE AT A …
From tasteofhome.com
RESTAURANT STYLE FILET MIGNON - LAKESIDE TABLE
From lakesidetable.com
RESTAURANT STYLE STEAK | RECIPE | STEAK RESTAURANT STYLE, STEAK …
From pinterest.ca
STEAK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RESTAURANT-STYLE STEAK FAJITAS {COOKS IN 30 MINUTES!} | LIL' LUNA
From lilluna.com
18 STEAK DINNER RECIPES THAT TURN HOME INTO A STEAKHOUSE
From rachaelraymag.com
HOW TO MAKE RESTAURANT-QUALITY STEAK AT HOME - THE …
From thespruceeats.com
HOW TO COOK STEAK - LIKE A CHEF! | RECIPETIN EATS
From recipetineats.com
RESTAURANT STYLE STEAK FAJITAS - INSPIRED CUISINE
From inspiredcuisine.ca
STEAKHOUSE STEAK - CAFE DELITES
From cafedelites.com
HOW TO MAKE THE BEST STEAK IN THE OVEN
From thekitchenwhisperer.net
TOP A STEAK JUST LIKE FANCY RESTAURANTS - STEAMY KITCHEN RECIPES …
From steamykitchen.com
COUNTRY STYLE STEAK - TASTE OF SOUTHERN
From tasteofsouthern.com
RESTAURANT STYLE STEAK - I'M A CELIAC
From imaceliac.com
RESTAURANT STYLE STEAK (EASY STEAK RECIPE!) - TOP 10 WIKI
From top10wiki.work
HOW TO COOK A RESTAURANT STYLE STEAK AT HOME
From athomewithsandykay.com
BOURBON STREET STEAK RECIPE - DEANDRA KEARNS
From deandrakearns.blogspot.com
COPYCAT RECIPES SALTGRASS RESTAURANT : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
RESTAURANT STEAK RECIPE WITH CILANTRO STEAK BUTTER - (VIDEO!!!)
From thecookierookie.com
40 BEST STEAK DINNER RECIPES - EASY STEAK DINNERS
From thepioneerwoman.com
HAMBURGER STEAK RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
HOW TO COOK THE PERFECT RESTAURANT-STYLE STEAK AT HOME
From youtube.com
RESTAURANT STYLE STEAK - MY RECIPE MAGIC
From myrecipemagic.com
STEAK RESTAURANTS IN MEADVILLE PA - BIG PICTURE PROFILE MINIATURAS
From nanasatoai.blogspot.com
99 RESTAURANT STEAK TIPS RECIPE - THERESCIPES.INFO
From therecipes.info
RESTAURANT-STYLE MARINATED SIRLOIN STEAKS RECIPE: MEAT RECIPES ON …
From webmd.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love