Ina Garten Steakhouse Steaks REcipe

Ina Garten Steakhouse Steaks are a restaurant-quality main course featuring thick-cut ribeye or fillet mignon. This method uses a heavy cast-iron pan, fresh garlic, and thyme to create a dark, salty crust on the beef.

If you do nothing else, pat the meat dry with kitchen roll until there’s no moisture left on the surface. That’s the difference between a grey, boiled-looking steak and one with a deep, crunchy brown crust. I learned that even a tiny bit of dampness creates steam in the pan, which ruins the sear instantly. It’s a small step that fixes the most common mistake home cooks make when trying to copy a professional kitchen.

The butter is doing more work than you’d think when you add it at the end. Without it, the garlic and herbs won’t stick to the meat, and the surface can end up tasting a bit one-dimensional. I’ve tried a few versions of steak and this one from Ina is the one I keep going back to because the oven finish makes it so much easier to get the middle right. It takes the stress out of standing over a smoking pan for ten minutes.

Ina Garten Steakhouse Steaks Ingredients

• 2 ribeye or fillet mignon steaks, cut 4cm (1 1/2-inch) thick
• 2 tbsp vegetable oil
• 45g (1 1/2oz) unsalted butter, divided
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary
• Sea salt and freshly ground black pepper, to taste
• 60ml (2fl oz) dry red wine or beef stock
• 1 tsp Dijon mustard

How To Make Ina Garten Steakhouse Steaks

1. Bring steaks to room temp: Remove the beef from the fridge 30 minutes before you plan to cook. Cold meat won’t cook evenly through the centre and the outside will burn before the middle is warm.
2. Preheat oven: Set your oven to 200°C (400°F/Gas Mark 6). Place the rack in the middle position so the air circulates around the heavy pan properly.
3. Season well: Pat the steaks very dry with kitchen roll on both sides. Rub the oil over the meat, then sprinkle sea salt and black pepper over every surface until the beef is well coated.
4. Sear steaks: Heat a cast-iron skillet on the hob over a high heat until it starts to smoke. Lay the steaks in the pan and leave them for 3 minutes without moving them until they have a dark brown crust.
5. Add butter and herbs: Flip the steaks and add 15g (1/2oz) of butter, the smashed garlic, and the herb sprigs to the pan. Use a large spoon to pour the melted butter over the steaks repeatedly for 1 minute while they continue to brown.
6. Roast in oven: Move the entire skillet into the oven. Cook for 5 to 6 minutes for medium-rare (52°C/125°F) or 7 to 8 minutes for medium (57°C/135°F).
7. Rest steaks: Transfer the meat to a warm plate and pour the pan juices over them. Tent the plate loosely with aluminium foil and leave the meat alone for 10 minutes to let the fibres relax.
8. Make pan sauce: Put the empty skillet back on the hob over medium heat and pour in the red wine. Scrape the brown bits from the bottom of the pan, stir in the Dijon mustard, and whisk in the leftover 30g (1oz) of butter until the sauce thickens.
9. Serve: Cut the steak into thick slices against the grain. Pour the hot buttery sauce over the top of the meat and serve immediately.

Recipe Tips

Choose a heavy pan. A cast-iron skillet is the only way to get enough heat into the beef for a proper steakhouse crust. Thin stainless steel pans lose temperature too quickly and will make the meat stick.

Use a probe thermometer. Taking the beef out when it hits exactly 52°C (125°F) for medium-rare ensures it doesn’t overcook during the resting phase. Guessing by touch is rarely accurate for thick-cut steaks.

Smash the garlic cloves. Leaving them whole but crushed allows the oils to escape into the butter without the bits of garlic burning and turning bitter in the hot pan.

Allow for carry-over cooking. The internal temperature of the meat will rise by about 5°C while it rests on the plate. If you wait until it looks finished in the oven, it will be overdone by the time you eat.

Rest the meat properly. Skipping the ten-minute rest means all the juices will run out onto the cutting board as soon as you slice it. This step is what keeps the steak tender and moist.

What To Serve With Steakhouse Steaks

If you want the full restaurant experience, serve these with garlic mashed potatoes and creamed spinach. The buttery pan sauce is great for dipping roasted asparagus or thick-cut chips into as well.

A fresh rocket salad with a sharp vinaigrette helps cut through the rich fat of a ribeye. You could also keep it simple with a jacket potato and a knob of salted butter on the side.

How To Store Steakhouse Steaks

Fridge

Wrap the cooled steaks tightly in clingfilm or place them in an airtight container. They’ll stay fresh for up to 3 days, though the crust will soften once refrigerated.

Reheat

Place the steak in a pan over a low heat with a splash of beef stock. Cover the pan with a lid to steam the meat gently until it’s just warm through without toughening the proteins.

Freeze

Wrap the individual steaks in greaseproof paper and then a layer of aluminium foil. They’ll keep for 2 months, but make sure they thaw completely in the fridge before you try to reheat them.

Ina Garten Steakhouse Steaks Nutrition Facts

Per serving (1 of 2):

• Calories: 550
• Protein: 48g
• Fat: 40g
• Carbohydrates: 2g
• Sugar: 0g
• Sodium: 480mg

Estimated. May vary based on ingredients and cooking methods.

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