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
RESTAURANT STYLE STEAKS
Steps:
- SEASONED BUTTER (if creating yourself): Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. NOTE: This sets up very quick so you can do this right before cooking steaks. STEAKS: Preheat your oven to 400 degrees. Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat 1/2 stick of butter and olive oil in a cast iron skillet to a screaming hot temperature. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. Cook until it is approximately 135 degrees (for in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back (for Medium Rare). Cook longer if needed.
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
RESTAURANT STYLE FILET MIGNON
Okay, so you've been cooking your steaks wrong all these years. Time for change! Adapted from What's Amuse Bouche blog. Note: make certain to use fresh herbs, not dried.
Provided by gailanng
Categories Steak
Time 26m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
- Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
- Preheat your oven to 400 degrees.
- Heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature (not burn you house down hot, though). Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once they're down, don't move them around.
- While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.
- In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top; set aside.
- Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.
Nutrition Facts : Calories 485.3, Fat 53, SaturatedFat 30.2, Cholesterol 122.1, Sodium 4660, Carbohydrate 4.5, Fiber 1.6, Sugar 0.1, Protein 1.3
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- 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.
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