Steakhouse Steaks

2008, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Steak and Sides

Rated: 4 stars out of 5Rate itRead users' reviews (153)

• RECIPE
• COMMENTS & REVIEWS(153)

Showing 1 - 20 of 153

• recipe Steakhouse Steaks
  stacy Hot Springs, AR 02-19-2010

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  CAN I USE SIRLOIN?

  Rated: 5 stars out of 5

  will this recipe work with siroins and how does that effect to time and doness temperatures? i need rare and medium. but this sounds so good i want to try it but not ruin it

• recipe Steakhouse Steaks
  JACKIE Highlands Ranch, CO 02-15-2010

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  Delish!

  Rated: 5 stars out of 5

  I made these last night for Valentine's Day. They were FABULOUS! I didn't make the sauce, but I did make Ina's gorgonzola sauce instead. Great combination. The steak did take longer in the oven than I was planning on, but they were worth the wait.

• recipe Steakhouse Steaks
  Sue Renton, WA 02-15-2010

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  The best steak ever!

  Rated: 5 stars out of 5

  I made these steaks for Valentine's Day dinner for hubby and myself along with the cheese sauce and also Ina's sauteed wild mushrooms (check that out for a real treat!). My husband loved the dinner and ravd about the filet. Definitely as good if not better than most steakhouses! Try it and you'll be hooked. Thanks Ina!

• recipe Steakhouse Steaks
  lindsey Winterville, NC 02-14-2010

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  Wonderful

  Rated: 5 stars out of 5

  This is a fabulous steak, and the chive sauce is amazing!

• recipe Steakhouse Steaks
  Amy Queens Blv, NY 02-04-2010

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  5 STARS!!!!!!OR MORE!!!!!!

  Rated: 5 stars out of 5

  Tried this recipe late last year, and I definitely loved how it came out. The meat was succulent and had a perfect amount of seasonings. By the way any upcoming episodes of Barefoot with TR as a guest?

• recipe Steakhouse Steaks
  Allison Palo Alto, CA 01-28-2010

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  BEST Steak I Ever Made!!!!

  Rated: 5 stars out of 5

  This was SO good!!!! My family is still talking about it a week later. This is the best steak I have ever made, just as good as I have had at restuarants, maybe even better! I got my steak from the meat market and I used less salt. I like my steak medium/well so I cooked it until the thermometer reached 140 and it was perfect, juicy, and very flavorfull. I will make this on a regular basis! Thanks for the great recipe.

• recipe Steakhouse Steaks
  Judith Dover, MA 01-25-2010

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  Delicious But Too Salty

  Rated: 4 stars out of 5

  My husband made these steaks last night. They were heavenly. But next time he will bring the salt and pepper down to 1 teaspoon rather than 1 tablespoon. If not for that, we would have given this recipe 5 stars. Finishing them off in the 400 oven is the best way to go, by far. We like our steaks rare/medium rare so he took them out when the thermometer reached 120. We totally thought we were sitting in a steakhouse. Ina, the best! Thank you.

• recipe Steakhouse Steaks
  Jessica Toms River, NJ 01-24-2010

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  Best Filet Ever!

  Rated: 5 stars out of 5

  I just made this for my husband for dinner and he absolutely LOVED it, comparing it to a steak from his favorite restaurant in Chicago, Nine. I got my filet right from a meat market and using the cast iron skillet is key. The only thing I did differently was I used a mix of sea salt and kosher salt in place of the fleur de sel. I will definitely be making this one again!

• recipe Steakhouse Steaks
  Susan Alpine, UT 01-24-2010

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  Really Wonderful!!

  Rated: 5 stars out of 5

  Any good cook realizes their audience and their own tastes. Different salts have different flavors, you can always adjust the amounts to your own liking. The majority of the reviewers like the recipe as written, those that don't care for it can always adjust to suit their sensitive pallets.....thats the beauty of it. I would probably say those who cut the salt tasted "bland" to me, but, isn't that the reason we always put salt shakers on the table??

• recipe Steakhouse Steaks
  Jeffrey Saint Louis, MO 01-23-2010

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  Don't knock Ina

  Rated: 5 stars out of 5

  I never cooked until i started watching Barefoot Contessa...There has not been one recipe from Ina that i have made that my Family has not enjoyed...if you are salt sensitive as i am, i just reduce the amount of salt...salt is a tricky thing, change the kind of salt you use..The Recipes in tohe Steaks and Sides episode are awesome!!!! Just modify certain ingredients to your taste.

• recipe Steakhouse Steaks
  Julie Seattle, WA 01-23-2010

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  Waaaaaaay Too Salty FOr Me!

  Rated: 2 stars out of 5

  I guess if you are really into salty steak, follow this recipe to the letter.. However, if you're like me, cut the salt and pepper down to 1 teaspoon and just sprinkle it lightly over all of the sides. Before putting it in the oven, mix the butter with some herbes de provence and spread it over the top. This will give a nice flavor without the need for a gallon of bottled water to drink.

• recipe Steakhouse Steaks
  Kristina Goldsboro, NC 01-22-2010

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  Cuts of Meat?

  Rated: 5 stars out of 5

  The recipe looked great on the show and I just got a cast iron skillet for Christmas so I am excited to try out this idea. It's hard to find good cuts of meat in my area, so I am gonna try ribeye or ny strips, is this ok? Should I decrease my cooking time? Advice please

• recipe Steakhouse Steaks
  null null, null 01-21-2010

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  Salt ruined this dish!!!!!!!!!!!!!!!!!!

  Rated: 1 stars out of 5

  Why does ina RUIN all her dishes with all that salt???????? The onion rings and mushrooms were way over salted. How do all these single men eat her food??????

• recipe Steakhouse Steaks
  ester new york, NY 12-30-2009

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  REALLY good!!

  Rated: 4 stars out of 5

  i've made this a few times - the most important thing is that you really should use a cast iron skillet! I've made it with different cuts of meat - shell steak, rib eye, and filet and all were equally good. I did cut down on the amount of salt and pepper. Rather than putting the steak in the salt & pepper mixture, I just salted and pepepred the steak on all sides. It really looks like a steak that comes out of the finest steakhouse, and tastes like one too!

• recipe Steakhouse Steaks
  Donna Glendale, AZ 12-21-2009

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  The BEST way to make Fillet Mignon

  Rated: 5 stars out of 5

  This is THE method for making the perfect steak. Thanks Ina!

• recipe Steakhouse Steaks
  Jan San Diego, CA 12-02-2009

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  Excellent!

  Rated: 5 stars out of 5

  This is the first time I've prepared steak in the oven. What a difference! The steak was so tender and juicy. It's delicious even without the sauce.

• recipe Steakhouse Steaks
  Molly Franklin, TN 11-30-2009

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  Loved it!

  Rated: 5 stars out of 5

  This is the best way to prepare steak! Every since I discovered this method it's the only way we have done steak. We keep coming back to it again and again.

• recipe Steakhouse Steaks
  Georgina Prospect Heights, IL 11-20-2009

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  Great recipe! Janet's question answered

  Rated: 5 stars out of 5

  To Janet's question: I would sear the steaks in batches, don't overcrowd one pan with too many steaks. You can use two pans simultaneously to sear and then put in the oven on transfer onto a baking sheet and roast. In the future, if you are planning on cooking beef tenderloin for that many people consider buying one whole tenderloin. A tenderloin around 4 to 5 pounds feeds about 10 adults. Trim it (or have your butchers do that), tie it, rub oil and generously salt and pepper and roast it at 425. It should take about 35-40 minutes for medium-medium rare. Hope this helps!

• recipe Steakhouse Steaks
  Donna Woodstock, GA 11-13-2009

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  The most excellent way to prepare a steak

  Rated: 5 stars out of 5

  This is an awsome recipe. I bought my steak wrapped in bacon from ALDI's for 1.99 and used Paula Dean's seasoning or Seasonings (spice available from IA) and followed Ina's directions and WOW!!!!! soooo good. Fix it all the time when I get a hunger for steak.

• recipe Steakhouse Steaks
  ALYSSA mckinney, TX 11-08-2009

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  Foolproof & Simple

  Rated: 5 stars out of 5

  since the first time we made this, this is the recipe we come back to over and over for filet. They are perfect every time...and EASY. We usually just top each steak with a generous amount of crumbled blue cheese, which melts into the meat...easier than a sauce..and so delicious. You can always count on Ina for the simplest recipes that are just insanely tasty.

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