I love to treat myself with a nice steak, but it’s not always practical to visit a fancy steakhouse when that craving hits. Cooking a great steak at home might seem deceptively simple, but there is an art to getting it just right. The secret to this recipe is not overdoing it, only flip the steak once and don’t go crazy with a bunch of different seasonings. If you pick the right cut of steak, the quality of the meat should provide all the flavor you need. This process is the closest I’ve found to get that beautifully seared, steakhouse quality in your own kitchen!

Steakhouse Style Steak At Home

Ingredients

• Steak – Treat yo’self! Pick the best steak that you can find. There really is a big difference when it comes to the cut, grade, size, etc… of the steak you choose. If you’re trying to replicate that steakhouse quality, you’ll want to pick a USDA Prime cut that is at least an inch thick. My preferred cut is Ribeye but you can’t go wrong with New York Strip, Porterhouse, or Filet Mignon. Avoid any Chuck, Sirloin, Round, or Flank cuts for this recipe – these cuts serve their purpose but this is not it!
• Salt to taste – Use a coarse salt and be generous with it! I like to use Himalayan pink salt in a grinder, but you can go with kosher salt or any kind of coarsely ground sea salt. Only use Fleur de Sel if you’re seasoning a finished steak.

Toppings

You don’t have to top your steak if you don’t want to, but don’t be afraid to get creative with it. Just avoid the A1! Here are some toppings that I’ve done in the past:

• Bleu Cheese Crumbles
• Garlic-Herb Compound Butter (I used this in this recipe)
• Sautéed Mushrooms
• Chimichurri
• A basic red wine pan sauce

Preparation

• Pre heat oven to 400 degrees.
• Pat your steak dry with a paper towel and season both sides liberally with salt.
• Let steak come to room temperature on the counter (about 30 minutes, doing this after seasoning with salt will also have a mild brining effect).
• Heat a heavy bottom, oven proof sauté pan (like cast iron or stainless) over medium-high heat, and add 2 oz cooking oil
• When the oil is hot add the steak.
• Sear the first side for about 4-5 minutes, or until crisp, and turn the steak over. Pour out the excess oil, and place the pan in the oven. If you’re topping with Bleu Cheese Crumbles or Compound Butter this is the time to put it on top. Seriously – only flip the steak once! Flipping a steak back and forth is the quickest way to ruin it.
• Cook in oven for about 8 minutes or until an internal temperature of 120 degrees is reached for medium rare, 130 for medium, or 140 for medium-well. Don’t be afraid to use an internal thermometer. A lot of cooks say a thermometer will ruin drain the juices, but I’d rather have a perfectly cooked steak with a hole poked in it than try to guess, and this steak wasn’t any less tender or juicy because of it!
• Once the steak reaches your desired temperature, remove from oven and let the steak rest on a cutting board for 4 minutes before serving. (note: the internal temperature should rise about 5-10 degrees when resting, so be sure to take the steak out once it reaches the above temperatures)
• Serve on a heated plate to really get that steakhouse feel.

Based on personal experience, this steak goes great with this copycat recipe for Ruth’s Chris Potatoes Au Gratin

Enjoy!