Steakhouse Steaks

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The most fantastic steak I've ever eaten.
Follow recipe exactly and that steak will melt in your mouth.

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Absolutely delicious!! I've never been able to make a good steak of any kind until discovering this method, now I absolutely crave them which is a bad thing for my pocketbook!! The seasoning can be adjusted to taste and you still get a nice crust, the MUST I think is to have the cast iron skillet, there's just something about the properties of cast iron that make it ideal for frying or searing. We even used this method with pork chops but because they aren't as thick as a filet mignon we jacked the heat up on the stove so it would creat a crust quicker so we could finish it off in the oven without it getting dry, soooo good! I didn't try the sauce and maybe should have but I detest Bleu Cheese. Ina is so great, she has inspired my cooking all over again and has taught me to be brave and try things besides the every day and familiar meals. She's so positive and her voice so calming in her episodes, just love her!! Thanks Ina!!

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To die for!!!! Everyone I make these steaks for LOVES THEM!!! Be sure to use the french sea salt (Fleur de sel it makes all the difference. If you are having trouble finding this salt, your local William Sonoma will probably have it. That's where I found mine. Enjoy!!!

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My dad wanted and bought (with advice filets from a butcher shop for his 82nd birthday dinner which I was hosting. I had never made filets and even tho he wanted them cooked on the grill, I said that the grill wouldn't work (charcoal and uncontrollable, I said I would try Ina's method. My mom had an old iron skillet and I followed this recipe. Beware the smoke, as we had to open the doors and windows, but boy did they turn out great. He loved them, as did I, and I would recommend this method for the filets. Just open the windows before hand. He said it was the best birthday dinner he's had. Hope I can do it for many more!

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I made this for Valentine's Day for my husband. It was so delicious! I used fine sea salt and freshly cracked pepper. I was tempted to use other seasoning, but I resisted. I didn't use a cast iron skillet; used a regular one as it was all I had. But still finished it in the oven as directed in a baking pan. Despite all of that, we savored each bite. Thanks Ina!!

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Perfect! Best steak I have EVER had!!! Ina, you never fail me!
I heated my pan in the oven for 20 minutes at 400 degrees, then put my pan on medium high for 5 minutes before turning up to high to sear the filets, I used 7 oz, 3 1/2 " thick filets and tied them. I seared the filets per the directions. With the oven at 400 degrees my filets were at 125 degrees within 8 minutes. I removed them from the oven, flipped them and then covered the filets. I let them rest in the pan until they reached 130 degrees. At that time I removed them from the pan and covered them on a plate. These were a perfect medium rare plus, just the way we like them.
As for the blue cheese sauce, outstanding and so easy!
There is only one problem, I don't think my husband will ever grill a steak again.

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Great cooking technique! I used sesame oil since that withstands high heat. FYI use temperature (NOT time to determined "doneness." Go to: Wikipedia for for this information:

Google wikipedia, Temperature, meat

Lastly I diluted Blue Cheese dressing (a refrigerated type in jar - not bottle with a little milk for steak sauce. Pretty good substitute .....As always INA ROCKS!

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Another winner Ina! Easy and so wonderfully flavorful! The sauce is to die for! Keep up the great recipes...and I'm happy to test them for you anytime :

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Best steaks I have ever eaten, be careful with the time & salt, our steaks were not as large as in the recipe so of course it took less salt & time to cook them.

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As a big fan of Ina, her website is my "go to" when trying a new recipe. It was my husband's birthday and he requested a filet mignon for his birthday dinner. This recipe wasn't difficult. However, it was very salty. So much, I rinsed the salt off the remaining filets. I liked the crust it formed but way too salty. What can i replace half the salt called for in this recipe? Granulated garlic? The cheese sauce was great. By the way, i ate the rinsed off filet for lunch and it was still very salty.