Juicy Sizzling Steakhouse Steaks Recipe: Ina Garten’s Magic Touch
Sizzling steakhouse steaks by Ina Garten have become the ultimate dinner showstopper for steak lovers everywhere.
Her technique turns ordinary cuts into restaurant-quality masterpieces.
The secret lies in her precise seasoning and foolproof cooking method.
Rich, juicy flavors burst through each perfectly browned exterior.
Professional chefs would nod in approval at her simple yet sophisticated approach.
Simple ingredients combined with expert technique make these steaks a guaranteed crowd-pleaser.
You’ll want to fire up the skillet and create this mouthwatering restaurant-style meal right in your own kitchen.
Storage Guide for Ina Garten Steakhouse Steaks
Refrigerate Wisely: Store leftover steaks in an airtight container in the refrigerator for up to 3-4 days. Wrap each steak individually in plastic wrap or aluminum foil to maintain moisture and prevent flavor transfer.
Quick Reheat Strategy: Warm refrigerated steaks gently to prevent overcooking. Use a low-temperature oven at 250°F for 10-15 minutes, or slice and quickly warm in a skillet with a touch of butter for maximum tenderness.
Freeze for Future Meals: Seal cooked steaks in freezer-safe bags, removing excess air. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating to preserve the meat's original texture and flavor.
Sauce Storage Tip: Keep any remaining Roquefort Chive Sauce in a sealed container in the refrigerator. Consume within 3-4 days, stirring well before serving to restore its original consistency.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 520 kcal
Servings: 4
What You Need for Ina Garten Steakhouse Steaks
For Meat:
Filet Mignon: Premium cut with buttery texture, choose thick and evenly shaped steaks with minimal visible fat for consistent cooking.
Butcher's Twine: Helps maintain steak shape, ensures even cooking and elegant presentation.
For Seasoning:
Fleur de Sel, Cracked Black Pepper: Enhance natural beef flavors with delicate, mineral-rich sea salt and robust peppery notes, select freshly cracked pepper for maximum aromatic intensity.
For Cooking Essentials:
Vegetable Oil: Creates perfect searing surface, choose neutral-flavored oil with high smoke point like canola or grapeseed.
Unsalted Butter: Adds rich, golden finish and helps develop deep caramelized crust, select high-quality European-style butter for superior flavor.
Grill Tools for Ina Garten Steakhouse Steaks
Cast-iron skillet: Heavy-duty pan perfect for high-heat searing and oven finishing.
Paper towels: Essential for patting steaks dry to ensure perfect browning.
Tongs: Helpful for flipping and handling steaks without piercing the meat.
Meat thermometer: Crucial for checking precise internal temperature.
Aluminum foil: Used to cover and rest steaks, keeping them warm.
Plate: Needed for seasoning steaks with salt and pepper mixture.
Sharp knife: Required for removing strings from filets before serving.
How to Cook Ina Garten Steakhouse Steaks to Perfection
Steakhouse Steak Magic
Temperature Preparation Kitchen warmth set to a toasty 400°F, creating the perfect environment for an incredible steak experience.
Steak Seasoning Surface soft and dry, the meat gets a gentle massage with oil, then rolls through a luxurious blend of sea salt and pepper, creating a delectable crusty exterior.
Sizzling Skillet Transformation Cast-iron pan blazing hot like a culinary volcano, steaks dance across the surface, developing a gorgeous golden-brown caramelized coating that locks in spectacular flavor.
Butter Bathhouse Skillet transitions from stovetop to oven, with a generous pat of creamy butter melting across each steak, transforming the meat into a tender masterpiece during a short roasting session.
Juicy Resting Moment Steaks take a peaceful break under a protective foil blanket, allowing internal juices to redistribute and create maximum tenderness and flavor concentration.
Elegant Presentation Strings removed, steaks arrive ready to be savored, optional chive sauce standing by to elevate the dining experience to restaurant-quality deliciousness.
Flavor Boosters for Ina Garten Steakhouse Steaks
Select thick-cut filet mignon steaks (1.5-2 inches) for the best texture and most even cooking. Grass-fed beef delivers richer flavor and more tender meat.
Use a reliable meat thermometer to guarantee precise doneness. Let the steaks sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
Experiment with different salt and pepper combinations like smoked sea salt, cayenne pepper, or herbs de Provence for unique flavor profiles. Freshly cracked black pepper always provides superior taste compared to pre-ground versions.
Replace cast-iron skillet with heavy stainless steel pan for searing. Grill enthusiasts can adapt technique by using two-zone grilling method, searing over high heat then finishing over indirect heat.
Elevate steaks with homemade compound butters like garlic-herb or blue cheese. Create quick pan sauces using red wine, shallots, and beef drippings for restaurant-quality accompaniments.
How to Plate Ina Garten Steakhouse Steaks Like a Pro
Pair with Robust Sides: Complement the rich, juicy steaks with hearty roasted vegetables like asparagus, Brussels sprouts, or crispy rosemary potatoes for a complete steakhouse-style meal.
Elegant Wine Matching: Select full-bodied red wines such as Cabernet Sauvignon, Malbec, or Syrah to enhance the deep, meaty flavors of these perfectly cooked filets.
Create a Luxurious Sauce: Drizzle the Roquefort Chive Sauce directly over the steaks or serve it on the side, allowing guests to customize their dining experience with tangy, creamy goodness.
Plate with Finesse: Arrange the rested steaks on warmed plates, garnish with fresh herbs like thyme or parsley, and add a small pat of compound butter for an extra touch of gourmet presentation.
Ina Garten’s steakhouse steaks recipe delivers restaurant-quality excellence right in home kitchens. Succulent beef, perfectly seasoned and seared, brings steakhouse magic to dinner tables with professional techniques anyone can master.
Ingredients
Scale
4 filets mignons, tied (10 oz / 280 g each)
2 tbsps fine fleur de sel
2 tbsps coarsely cracked black peppercorns
2 tbsps vegetable oil
4 tbsps (½ stick / 57 g) unsalted butter, at room temperature
Roquefort Chive Sauce (recipe follows)
Instructions
Temperature Preparation: Remove filet mignon from refrigerator 30 minutes before cooking to equalize internal temperature and promote uniform heat absorption.
Surface Preparation: Meticulously blot steaks with paper towels to eliminate surface moisture, enabling superior caramelization and preventing steaming during cooking.
Seasoning Application: Create a robust flavor coating by rolling steaks in a blend of fleur de sel and freshly ground black pepper, ensuring comprehensive coverage and deep flavor penetration.
Skillet Heating: Intensely heat cast-iron skillet on high flame for 5-7 minutes, generating an ultra-hot surface capable of producing a perfect golden-brown exterior.
Searing Technique: Strategically place seasoned filets into scorching skillet, searing each side for approximately 2 minutes to develop a rich, flavorful crust while maintaining interior tenderness.
Butter Enhancement: Add a dollop of butter atop each steak during final moments of stovetop cooking, introducing luxurious richness and depth of flavor.
Oven Roasting: Transfer skillet to preheated 400°F oven, roasting steaks for 8-12 minutes until reaching desired internal temperature (rare: 120°F, medium-rare: 125°F).
Resting Period: Tent steaks with aluminum foil for 5-10 minutes, allowing internal juices to redistribute and ensuring maximum tenderness and succulence.
Serving Presentation: Remove cooking twine, plate steaks, and optionally accompany with Roquefort Chive Sauce for an elevated culinary experience.
Notes
Prepare for Perfection: Bring steaks to room temperature 30-45 minutes before cooking to guarantee even heat distribution and maximum tenderness.
Moisture Matters: Completely dry steaks with paper towels to ensure a crisp, golden-brown crust that seals in delicious flavors during high-heat searing.
Season Strategically: Use a coarse salt like fleur de sel and freshly ground black pepper, pressing gently into the meat’s surface for complete flavor coverage.
Rest and Relax: Allow steaks to rest after cooking for 5-10 minutes, which allows internal juices to redistribute, creating a more succulent and tender eating experience.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.