Best 3 Steakhouse Steaks Recipes

**Indulge in the Art of Steakhouse Steaks: A Culinary Journey to Savor**

From the bustling streets of New York to the vibrant heart of Texas, steakhouses have long held a special place in the culinary world. These havens of meaty indulgence offer an unparalleled experience, where the finest cuts of beef are transformed into mouthwatering masterpieces. In this comprehensive guide, we present a curated collection of steakhouse steak recipes that will transport you to the realm of exceptional flavors. Whether you prefer the classic elegance of a perfectly cooked ribeye or the bold intensity of a juicy tomahawk, our recipes will guide you through the art of creating restaurant-quality steaks at home. With step-by-step instructions and expert tips, we'll help you master the techniques for achieving tender, flavorful, and unforgettable steaks that will leave your taste buds craving more. From dry-brining to reverse searing, sous vide cooking, and the secrets of creating tantalizing sauces and sides, we've got you covered. Prepare to embark on a culinary journey that will elevate your steak-cooking skills and impress your friends and family with dishes worthy of the finest steakhouses.

Check out the recipes below so you can choose the best recipe for yourself!

STEAKHOUSE STEAKS

Steakhouse Steaks image

Provided by Ina Garten

Categories main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 11

Ingredients

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
Roquefort Chive Sauce, recipe follows
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

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

BAREFOOT CONTESSA'S STEAKHOUSE STEAKS

Barefoot Contessa's Steakhouse Steaks image

This method makes the perfect steak every time. You can season how ever you like. I like to let my steaks marinate a while, that time is not included in times above. Show: Barefoot Contessa Episode: Steak and Sides

Provided by Luvs 2 Cook

Categories Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

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

STEAKHOUSE STRIP STEAKS WITH CHIMICHURRI

Steakhouse Strip Steaks with Chimichurri image

Chilies and lime juice give this version of chimichurri sauce a zesty Southwest flair that's dynamite with cumin-rubbed steaks. You've got to try the thick herb sauce with salmon, too! -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

4 boneless beef top loin steaks (8 ounces each)
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon coarsely ground pepper
CHIMICHURRI:
2-1/2 cups chopped green onions
3 garlic cloves, minced
5 tablespoons olive oil, divided
1 cup packed fresh parsley sprigs
1/2 cup fresh cilantro leaves
1/2 cup loosely packed basil leaves
2 tablespoons canned chopped green chilies
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup reduced-sodium chicken broth
3 tablespoons lime juice
Lime wedges

Steps:

Brush steaks with oil. Combine the cumin, salt and pepper. Rub over steaks; set aside., In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Cool slightly., In a food processor, combine the onion mixture, herbs, chilies, salt and pepper; cover and process until finely chopped. Add broth and lime juice. While processing, gradually add remaining oil in a steady stream., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chimichurri and lime wedges.

Nutrition Facts : Calories 520 calories, Fat 31g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 911mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 50g protein.

Tips:

Use high-quality steaks. Look for steaks that are well-marbled with a nice, even color.
Season the steaks generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Cook the steaks over high heat. This will help to create a nice crust on the outside of the steak while keeping the inside tender and juicy.
Don't overcook the steaks. The best way to tell if a steak is done is to use a meat thermometer. The internal temperature of a rare steak should be 125 degrees Fahrenheit, a medium-rare steak should be 135 degrees Fahrenheit, and a medium steak should be 145 degrees Fahrenheit.
Let the steaks rest for a few minutes before serving. This will help the juices to redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

There you have it! With these recipes, you can easily cook a steakhouse-quality steak at home. Just remember to use high-quality ingredients, season the steaks generously, cook them over high heat, and don't overcook them. With a little practice, you'll be able to cook a perfect steak every time.