Ina Garten’s Sizzling Steakhouse Steaks Recipe: A Perfect Dinner

Steakhouse steaks deliver deep flavor using nothing more than seasoning and technique.

High heat forms a golden crust, locking in juicy tenderness.

Cast iron pans help create restaurant-worthy results at home.

Salt and pepper become powerful tools in this focused method.

Each bite is rich, meaty, and deeply satisfying.

Great steaks begin with great execution, and this recipe proves it.

Why Steakhouse Steaks by Ina Garten Are Always a Win

• Elevate Home Cooking: Transform your everyday meal into a restaurant-quality experience with this professional steakhouse technique that delivers perfectly cooked, luxurious filet mignon right in your own kitchen.
• Master Precise Temperature Control: Create steaks with gorgeous golden-brown exterior and consistently tender, juicy interior by strategically searing at high heat and finishing in the oven, guaranteeing restaurant-level precision every single time.
• Unlock Flavor-Enhancing Techniques: Simple steps like patting steaks dry, using fleur de sel and cracked pepper, and finishing with butter dramatically boost taste and texture, turning an ordinary cut into an extraordinary dining moment without complicated ingredients or skills.

What You’ll Need for the Perfect Steakhouse Steaks

• Beef Filet Mignon: Premium, tender cut from the tenderloin with minimal fat and exceptional softness, best when fresh and well-marbled.

• Fleur de Sel, Cracked Black Pepper: High-quality sea salt with delicate texture and freshly ground pepper for intense flavor and crust.
• Vegetable Oil: Neutral oil with high smoke point for even searing without adding strong flavor.

• Unsalted Butter: Adds rich flavor, helps create golden brown crust, and enhances overall steak richness.

How to Make Steakhouse Steaks Just Like the Pros

Step 1: Prepare Your Workspace

• Cast-iron skillet
• Meat thermometer
• Paper towels
• Vegetable oil
• Fleur de sel
• Cracked black pepper
• Butter

Step 2: Warm Up the Oven

Preheat your oven to 400°F (200°C). Ensure the rack is centered for even cooking.

Step 3: Dry and Season the Steaks

Pat filet mignon steaks completely dry with paper towels. This helps create an incredible golden crust.

Lightly brush steaks with vegetable oil.

Mix fleur de sel and cracked black pepper on a flat plate.

Roll each steak in the seasoning mixture, pressing gently to coat all surfaces thoroughly.

Step 4: Create a Sizzling Crust

Heat cast-iron skillet on high for 5-7 minutes until scorching hot.

Carefully place seasoned steaks in the skillet.

Sear each side for about 2 minutes, rotating to create an even golden-brown exterior.

Total searing time should be around 10 minutes.

Step 5: Finish in the Oven

Remove skillet from stovetop.

Place a tablespoon of butter on each steak.

Transfer skillet directly into preheated oven.

Roast for 8-12 minutes, depending on desired doneness.

Aim for 120°F (49°C) for rare or 125°F (52°C) for medium-rare.

Step 6: Let Steaks Rest

Remove skillet from oven.

Transfer steaks to a serving platter.

Cover tightly with aluminum foil.

Allow steaks to rest 5-10 minutes, letting juices redistribute.

Step 7: Serve and Enjoy

Remove any cooking twine from steaks.

Serve immediately, optionally topped with Roquefort Chive Sauce.

Enjoy your restaurant-quality steakhouse experience at home!

Tips to Keep Steakhouse Steaks Juicy and Flavorful

• Master the Meat Temperature: Track the steak's internal heat precisely using a reliable meat thermometer to nail that perfect doneness every single time.
• Rest and Relax the Meat: Allowing steaks to rest after cooking helps redistribute juices, ensuring each slice remains incredibly tender and flavorful.
• Sear with Scorching Skillet: Crank up the heat on your cast-iron pan until it's blazing hot to create that gorgeous golden-brown crust that locks in delicious flavors.
• Season Like a Pro: Generously coat the entire steak surface with salt and pepper, pressing the seasoning into the meat for maximum flavor impact.
• Butter Makes It Better: Finish your steaks with a pat of room-temperature butter to elevate the richness and achieve that mouthwatering steakhouse-style finish.

Smart Storage for Leftover Steakhouse Steaks

• Freeze: Protect individual steaks by wrapping tightly in plastic wrap, then placing them in a freezer-safe bag. Seal out all air to prevent freezer burn and maintain optimal flavor for up to 3 months. Label the bag with the date to track freshness.
• Refrigerate: Transfer cooled steaks to an airtight container or wrap securely in aluminum foil. Store in the refrigerator's coldest section, keeping them fresh for 2-3 days. Position them away from strong-smelling foods to preserve their delicate taste.
• Reheat: Restore the steak's juicy texture by warming it gently in a skillet with a touch of butter. Cook on low heat for 2-3 minutes per side, watching carefully to prevent drying out. Use a meat thermometer to ensure the perfect temperature without overcooking.

Steakhouse Steaks Variations for Every Mood

• Herb-Crusted Classic: Coat steaks with a mix of fresh chopped rosemary, thyme, and parsley before searing for an aromatic herb infusion that elevates the meat's natural flavors.
• Spicy Southwest Style: Rub steaks with a blend of smoked paprika, cayenne, ground cumin, and brown sugar before cooking to create a bold, zesty crust with complex heat layers.
• Garlic Butter Elegance: Replace standard butter with roasted garlic compound butter during the oven stage, adding rich depth and creamy texture to the perfectly cooked filets.
• Mediterranean Inspiration: Sprinkle dried oregano, cracked fennel seeds, and sea salt before searing, then finish with a drizzle of extra virgin olive oil and crumbled feta cheese for a Mediterranean-inspired experience.

One Last Sizzle with Ina Garten’s Steakhouse Steaks

Culinary dreams come alive with Ina Garten’s signature steakhouse steaks, where simplicity meets gourmet excellence.

Cast-iron skillet magic transforms ordinary cuts into restaurant-quality masterpieces that dance between seared exterior and tender interior.

Salt and pepper create a luxurious crust that whispers of refined technique and passionate cooking.

Precision matters most when crafting these tender filets, where temperature and timing become art forms.

Savor each moment, share this recipe with passionate friends, comment below about your steak adventure, and inspire fellow culinary enthusiasts to elevate their cooking game.

Ina Garten Steakhouse Steaks Recipe

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4.6 from 24 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Ina Garten’s steakhouse steaks deliver restaurant-quality luxury right in home kitchens. Perfectly seared, richly seasoned, and finished with a gorgeous butter baste, these premium cuts promise a mouthwatering dining experience that rivals top-tier steakhouses.

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Ingredients

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Meat:

• 4 filets mignons, tied (10 ounces / 280 grams each)

Seasoning:

• 2 tablespoons fine fleur de sel
• 2 tablespoons coarsely cracked black peppercorns

Cooking Ingredients:

• 2 tablespoons vegetable oil
• 4 tablespoons (½ stick / 57 grams) unsalted butter, at room temperature
• Roquefort Chive Sauce (recipe follows)

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Instructions

1. Prepare the kitchen environment by bringing the filet mignon to room temperature, which helps ensure even cooking and optimal tenderness.
2. Thoroughly pat the steaks dry using clean paper towels to remove excess moisture, allowing for better searing and caramelization.
3. Lightly coat the filet mignon with vegetable oil, creating a thin protective layer that enhances heat conductivity and prevents sticking.
4. Create a seasoning blend by combining fleur de sel and freshly cracked black pepper on a flat plate, ensuring an even distribution of flavors.
5. Gently roll each steak in the seasoning mixture, pressing carefully to ensure comprehensive and uniform coating on all surfaces.
6. Preheat a cast-iron skillet on high heat for 5-7 minutes, allowing the surface to reach an extremely high temperature that will create a perfect sear.
7. Carefully place the seasoned filets into the scorching hot skillet, searing each side for approximately 2 minutes to develop a rich, golden-brown crust.
8. Rotate the steaks to ensure all sides are evenly browned, which typically takes around 10 minutes total for comprehensive caramelization.
9. Remove the skillet from direct heat and place a tablespoon (15 grams) of butter atop each filet, adding richness and promoting additional flavor development.
10. Transfer the entire skillet to a preheated oven at 400°F (200°C), roasting the steaks for 8-12 minutes until they reach the desired internal temperature.
11. For rare steaks, aim for 120°F (49°C); for medium-rare, target 125°F (52°C) using a reliable meat thermometer.
12. Carefully remove the skillet from the oven and transfer the steaks to a clean serving platter.
13. Loosely tent the filets with aluminum foil and allow them to rest for 5-10 minutes, enabling the internal juices to redistribute and ensuring maximum tenderness.
14. Before serving, remove any cooking twine from the steaks and plate them, optionally garnishing with Roquefort Chive Sauce for added complexity.

Notes

• Check steaks reach the right temperature quickly with a reliable meat thermometer to guarantee perfect doneness every single time.
• Allow freshly cooked steaks to rest peacefully under a protective foil tent, giving juices time to redistribute and create mouthwatering tenderness.
• Crank up the heat on your cast-iron skillet until it’s sizzling hot, ensuring a gorgeous golden-brown crust that seals in delicious meaty flavors.
• Generously coat each filet with a luxurious blend of salt and pepper, creating a flavor-packed exterior that’ll make taste buds dance.
• Drop a pat of room-temperature butter onto the steaks before roasting, transforming an ordinary meal into a restaurant-worthy culinary experience.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 715
• Sugar: 0.2 g
• Sodium: 3,606.3 mg
• Fat: 78.1 g
• Saturated Fat: 27.2 g
• Carbohydrates: 3.8 g
• Fiber: 0.1 g
• Protein: 16.8 g
• Cholesterol: 198.4 mg