We are here today to talk about steak. Foolproof steakhouse steak to be exact. Foolproof steakhouse steak without a grill to be utterly and completely clear.
Where did I learn how to make the perfect steakhouse steak recipe? Why none other than the master, Alton Brown. Now, he uses a rib-eye for his recipe. We do not generally like rib-eye as much as we like filet mignon.
What’s the difference between a rib-eye and a Filet Mignon?
A rib-eye comes from the upper cage area of the animal. It has lots of marbling (i.e. fat) so it brings a lot of flavor to the table (literally). While very flavorful, like I said, we prefer the filet mignon. BUT, the rib-eye does tend to be less expensive. So, if you want to cook a rib-eye, without a grill, follow Alton Brown’s recipe (which includes an easy-to-follow video).
We had to experiment a bit because if you follow Alton’s methodology for a filet mignon – it will not turn out right. Filet mignon (which by the way is French for “cute fillet”) is the most tender cut of beef, and therefore the most expensive. And most delicious in our opinion.
See how cute?!
Foolproof Steakhouse Steak Recipe
You will need a cast-iron skillet. Yes you will. Preferably a 10-to-12-inch cast-iron skillet. If you do not have one, you can buy some cheap, but very good quality cast-iron skillets at Target or Bed Bath & Beyond.
Place your cast-iron skillet in the cold oven and heat the oven to 500 degrees F. This will allow the skillet to get warm with the oven and it will create that steakhouse steak sear on your meat.
While the oven is pre-heating remove the meat from the refrigerator and bring it to room temperature. Make sure you purchase good quality meat as the steaks in steakhouses are usually top grade. I tend to get mine from Whole Foods or Fresh Market.
Anyway, bring to room temperature. It is always important to bring your meat to room temperature because it allows for even cooking.
Once the meat is at room temperature rub both sides with oil. You need an oil that can sustain high temperatures, so olive oil is not an option. If you use olive oil with high heat it will change the flavor complex of the oil and become very bitter.
You can use vegetable oil or canola oil or, if you are paleo, use coconut oil. All these oils can withstand very high heat.
Then you can season your meat with:
- salt and pepper OR
- salt and cover in ground whole peppercorns
We like to use ground peppercorns because it adds a nice crust. Simply take a tablespoon of whole peppercorns and place in a mortar and pestle and crush them until they are broken up, but not too fine.
If you do not have a mortar and pestle you can throw the whole peppercorns in a plastic baggy, remove any air, seal, and crush with a heavy food can or a meat tenderizer. Then pat the peppercorns on both sides of the meat.
Once the oven is pre-heated, remove the skillet from the oven and place it on the stove onto a burner turned to high heat. Let it sit on the burner for 4-5 minutes. We want this skillet screaming hot.
Now, place the meat in the middle of the hot, dry skillet.
And DO NOT TOUCH THE MEAT. It might seem like awhile but let the meat sear – untouched, for three minutes. After three minutes turn the steak over. Let them sear on the other side for another three minutes.
You are looking for a nice brown crust. If you turn your meat and it is not brown just let it keep searing for another 1 to 2 minutes.
Once your meat is seared, you will put the skillet back into the oven.
This is where you cook it to your degree of doneness. Beau and I like medium rare to medium.
For that it takes 4 minutes on each side. So the steak cooks on both sides for four minutes.
If you like rare, bump the time down two minutes. If you like well done, bump the time up by a minute or two (more like 5-6 minutes on each side). I have never tried cooking it well-done as a filet mignon is always recommended to be cooked at medium rare.
Finding your perfect temperature of meat might take some testing. See, your oven and stove are not like mine 🙂 But it is ok, a meat thermometer can help you. This is also cheap and it will save you on a lot a meetings.
What meetings, do you ask? The, “Hey, someone come to the kitchen and tell me if this meat looks done” meetings. Which always lead to cutting into the meat which means you will lose precious juice from the meat – the juice which makes the meat JUICY! It’s an all around a disaster.
So, yes, meat thermometer. They are cheap too and you can get them anywhere really. I bought mine at Publix and I use it EVERY TIME I cook any kind of meat. Chicken, burgers, steaks…on and on. Just be sure to insert it down into the the middle of the meat – not all the way through and not on the very top, or you will get a very wrong reading.
But what temperature should it be?
Rare: 120-125 degrees F
Medium Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium Well: 150-155 degrees F
Well Done: 160 degrees F
Note: this is only for red meat. Poultry is a whole different story.
Once your meat is cooked to your preferred temperature, remove the skillet from the oven.
Place the steaks on a platter and tent with foil.
Be sure to let the meat rest for at least 5 minutes. Why? If you cut right into the steak all the juices will pour out – and the steak will become tough and less juicy. Resting the steak will allow the juices to distribute throughout the meat so you get the perfect bite every time.
What Sauce Do I serve with my Steak?
What to put on your steak? We only take two routes. If you want it to be a true steakhouse steak, add a pat of butter (about 1 tablespoon) to the top of each steak when you remove it from the oven. It will melt and pool all over the steak and bring a buttery, creaminess to each bite.
Or, we love Ina’s red-wine shallot sauce.
What sides do I serve with my steak?
We always plate up our savory sweet mashed potatoes! The garlicky, sweet spoonful of the sweet potatoes compliments the rustic bite of the steak. And it brings a brightness to your plate.
We also serve a simple vegetable, like steamed green beans or roasted broccoli. The steak is the star! No need to get crazy with the sides.
If you really want to go all out, serve a caesar salad as a starter using the best caesar dressing I have ever tried!
What Wine do I serve with my Steak?
Lastly, what to drink? Red wine of course! Steak always pairs perfectly with red wine. But like I said, we are trying to keep this party on a budget, so try Red Truck (brand name). Their red table wine is so delicious and it tends to be in the $9-$11 range.
If you want to go all out and get something fancy, try a Shiraz or a Pinot Noir. We love the following brands:
- Chateau Ste. Michelle
But the best experience is asking someone at your local wine store. They always have a wealth of information and tell you everything from the flavor profile to the best taste and the best buy. It is fabulous.
Lastly, dessert. I have made fancy desserts on nights like these, but we are usually so full and satisfied that we did not want dessert…I should mention, we are not huge dessert people either 🙂
BUT, most steakhouses carry the signature chocolate lava cake, and this brownie recipe will fit the bill for sure.
Otherwise, we typically serve a cappuccino or french press coffee. It is the perfect night cap. Or, pour another glass of wine and relax into the evening with your company.
And that about covers it. Did I miss something?
This is a beautiful meal for date nights, special occasions, Father’s Day or even just to have one or two of your closest friends over for a special evening.
How do you like to bless others? How do you like to be blessed?
Steakhouse Steak Recipe. No Grill Needed.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- 2 (10-ounce) filet mignon
- Oil for coating (vegetable or coconut oil)
- Salt and pepper for seasoning (or 1 tablespoon of crushed peppercorns)
- Butter (optional)
- Place your cast-iron skillet in the cold oven and pre-heat it to 500 degrees F.
- Remove the steaks from the refrigerator and bring them to room temperature.
- Rub them with the oil.
- Season both sides with the salt and pepper (or the peppercorns).
- Once the oven has reached 500 degrees remove the skillet and place it on a burner set to high heat. Let the skillet set for 4-5 minutes.
- Once the skillet is ready, place the steaks in the middle of the hot, dry skillet. Let it sear for 3-4 minutes without touching! Then flip and sear the other side. (You are going for a very well-seared brown, crust.)
- Place the skillet back in the oven. For medium, allow steaks to cook for an additional four minutes on each side, or until a meat thermometer reads 140 to 145 degrees F. (Adjust time by one to two minutes less for rare or more for well done.)
- Remove the steaks, place on platter and add the butter (if using) to each steak. Allow steaks to rest for 5 minutes.
Checkout Ina’s Red Wine-Shallot Sauce to serve on top of steak: http://www.foodnetwork.com/recipes/food-network-kitchens/steak-with-red-wine-shallot-sauce-recipe/index.html
- Serving Size: 1
oh my this looks AMAZING. i need to get one of those skillets!! : )
Making this tonight! Thanks! 😀
Do not make this. Smoked out our entire house!
I am so sorry to hear that, Shari! We have never had that issue. Here is a video of Alton Brown doing the exact same technique for his steak: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html
Perhaps that will help?!
I put a step stool under our smoke detector beforehand. 🙂
I found your recipe by way of Two magazine. I too was featured in the article and wanted to take a moment and check out everyone’s recipe. I am so glad I found yours! I always fumble my way through cooking a steak on the stove but now I will know how to make a steak properly. I plan to try it tonight. Thank you!
I just tried this recipe and it was super delicious!
Delicious but we considered calling the fire department! The entire house was full of smoke, we opened the doors to clear the air and a bird flew in and took up
Residency in our Christmas tree. After the bird was discharged, we did enjoy the meal.
Shari. Try cleaning your oven. There’s no burning done within a few min on each side of a steak. Smoke was not from your food
Thanks for the tip, Randy! We have never had smoking occur and I was not sure what to tell some of the other people who have experienced it!
Mine smoked up the whole house too & set off the smoke alarms for a good 3-5 minutes. It did not happen when they were in the oven but when they were put in the skillet to be seared on the stovetop. I believe the cause was the meat not being at room temperature. I forgot to pull my meat out of the fridge and was pressed for time so they were still pretty cold when I put them in the screaming hot skillet. Next time will definitely let the meat come to room temperature first.
Lori, that is a great point! I was reading in Food & Wine this past week that some of the top chefs allow their meat to come to room temperature for 30 minutes before cooking it! It was a good lesson for me too as I only pull it out up to 10 minutes before cooking. Thanks for sharing. Let me know what happens next time 🙂
Just wondering if the skillet will be too hot to place on a ceramic stove top (after placing it in a 500 degree oven and turning the stove burner on high)?
Hi Deb – I do not have a ceramic stovetop but this is a great question. After googling this question the answers are very vague! Any readers have any thoughts?!
Also, here is a blog post that might be helpful: http://www.thekitchn.com/-good-questions-357-163859
If you do try it, please let us know!
Well, it’s really hard to screw up filet mignon, isn’t it? It’s MUCH more challenging to take a tough/cheap cut of meat and make it into a silk purse dish.
Great steak however def need to let the meat warm to room temp! Smoke was everywhere, lol! Neighbors called property manager who showed up with fire extinguisher. After a shot talk and a borrowed fan he said be careful and it’s smells delicious!
The recipe sounds amazing. Definitely going to try it. I will let you know how I liked it.
Such a joy to read your recipe blog! I love your humor and evident faith. Thanks for sharing!
Thank you, Melissa! Your comment brought me so much joy 🙂
I’m not going to lie I’m a little scared doing this for my mom tomorrow for mothers day but im going to try it now if she gets mad her house smokey I’ll have to blame you for it okay lol I’m sure she’ll forgive me when i give her her gift lol thank you fo this.
All of the smoke created is from the stovetop being to hot and the oil reaching its smoking point. When instructed to use “high heat” on an electric stove with say a range from 1-10,I would say a 6 wild be ample temperature for this. Any higher and the oil overheats causing the smoke issues.
Absolutely delicios! I definitely thought the fire department was gonna show up tho!!!
It was good but smoked out our house…. Any tips? It seems that everyone I use my cat iron skillet dry without oiling it prior, it smokes really bad
I made this tonight for supper and the husband declared it the best steak he’s ever had! thanks for the recipe!!
Karen, I am so glad! We actually made this steak again last night. We can’t get enough! Thanks for the precious comment. xoxo
I just made a 10 oz filet and it was perfect!! Thank you for this great recipe!
This makes me so happy! Thanks, Liz!
Delicious but had the smoke problem too Turned our ceramic stove top down to setting 6 and wah-lah!
Absolutely spectacular! I have made this steak many times, perfecting it over time by learning that paying good attention to the time makes a big difference! I can’t believe I can make a steak this delicious at home … thanks for making me look like a chef in front of my friends & family! 🙂
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