Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 0g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 140mg