Steakhouse Steaks

2008, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Steak and Sides

• RECIPE
• COMMENTS & REVIEWS(122)

Showing 1 - 20 of 122

• recipe Steakhouse Steaks
  Megan Lancaster, PA 07-08-2009
  Our family loved the recipe!

  Rated: 5 stars out of 5

  My oldest daughter and I made this over the 4th of July weekend and the rest of the family loved the steaks. They melted in our mouths. We could not find the salt Ina recommended so we used regular sea salt so our steaks were not too salty. We did not make the sauce but we did make the mushrooms and onion rings and they were great! We will definitely make them again.

• recipe Steakhouse Steaks
  Barb Mount Laurel, NJ 07-07-2009
  TOO MUCH SALT!

  Rated: 1 stars out of 5

  I love Ina's recipes, but broke a fundamental rule of mine... making a new recipe for company before trying first at home for just hubby. The steak was cooked to perfection, and then the first bite.... it was ruined by too much salt. I was horribly embarrassed! No one said anything until I did and then of course, everyone agreed, but was kind nonetheless. The cheese sauce was also horribly salty, so no relief there. It would have helped to have had approximate cooking time for the steak, but not a huge problem. Overall, I will try it again, with a PINCH of salt!! No good steak requires much salt anyway. PS The onion rings-- perfection, as were the mushrooms.

• recipe Steakhouse Steaks
  null null, null 07-05-2009
  Steakhouse Steaks

  Rated: 5 stars out of 5

  I made this from the actual print out of the recipe and it did NOT have the cook time for oven part of cooking thus I guessed which worked out anyway, same thing as others a little more salt than I ususally use, but I did try the coffee grinder to grind peppercorns and wow! what a difference with fresh ground peppercorns, I certainly will do that in the future. Patricia

• recipe Steakhouse Steaks
  risa tarzana, CA 07-04-2009
  Read the reviews first!

  Rated: 4 stars out of 5

  The idea was great my boyfriend and I made the entire meal from this episode the only thing I would change is the amount of salt. Way too salty. We should have read the reviews first! Ya live and learn!

• recipe Steakhouse Steaks
  null null, null 07-04-2009
  Can't wait to make this

  Rated: 5 stars out of 5

  I haven't cooked this yet but when I saw the show I knew what my hysband I were going to cook for my birthday dinner. I LOVE Ina' s show!

• recipe Steakhouse Steaks
  Kia Richmond, VA 07-03-2009
  what fun!

  Rated: 5 stars out of 5

  We, too, made this recipe within 2 days of seeing Ina making it on an episode. Indeed, we made the whole menu from the TV show- steaks, mushrooms, sauce, onion rings!! We had so much fun buying the ingredients, talking about who would do what, actually makiing it, and, most especially, eating it (tonight). Thank you. We had not read the review about "too much salt," but concur completely. A weird feeling to read that others experienced the same thing (OK, obviously a internet rookie!).

• recipe Steakhouse Steaks
  Susan Spanish Fort, AL 06-26-2009
  Best Steal done at home

  Rated: 5 stars out of 5

  The first time I fixed these steaks, was soon after Ina did this on TV. My husband said they were as good as Ruth's Chris Steakhouse, and we have an excellent Ruths Chris In Mobile, AL. I originally did my real thick fillets for 8 minutes and they were perfect medium rare. But some of my steaks have been thinner so you need to adjust the timing. I did rib eyes the same way but only seared them for a minute on each of 2 sides and baked for 5 minutes for medium rare. I've never had such a tender rib eye doing it this way. Cooking is a lot of common sense. I just salt and pepper my steaks as I do anything. If you don't like a lot of S @ P, don't use it like the recipe. A bigger, thicker steak could take more. For some reason the oven cooking or maybe the searing and then the oven cooking make the steaks so tender. Has anyone tried a strip steak this way? If a strip is as tender fixed this way, then it is definitely the cooking method.

• recipe Steakhouse Steaks
  C. Conway, AR 06-14-2009
  Making this a menu staple (with a few minor adjustments)!

  Rated: 5 stars out of 5

  Made this last night and it turned out perfect! I read through the reviews before preparing, so I did reduce the salt by 1/2. I did have to remove some in Ina's Gormet touches to make this a bit more practical. I did not grind peppercorns in a coffee grinder...I just used the ground pepper produced from a black peppercorn grinder from a local market. I also used kosher salt. Increased the oven time for medium well/well done steaks (to meet the request of my dinner guest) to about 15 min. I used meat thermometers (as Ina did) as well. The sauce was wonderful. I cut the salt in half b/c the cheese is quite salty.

• recipe Steakhouse Steaks
  Austin Arvada, CO 05-10-2009
  The Absolute Best Steak I'e Ever Had!!!!!!!!!!!!

  Rated: 5 stars out of 5

  After reading other reviews, i found that a reoccuring theme was too much salt and/or pepper. So i reduced the amount of salt and pepper by half, and left the rest the same. It was sooooooooooooooo Delcious and my mouth was watering as i anticipated the taste of the steak.

• recipe Steakhouse Steaks
  Eddi Tucson, AZ 04-24-2009
  Great steaks!

  Rated: 4 stars out of 5

  Great way to prepare steaks! I, too, have a problem with too much salt, so just did what I usually do. I have noticed that all cooking shows tend to be heavy with salt. Emeril Lagasse (sp?) especially. I prefer to have people add salt if they wish, because you can't take it out if it's too much!

• recipe Steakhouse Steaks
  Amy Neptune, NJ 04-17-2009
  Melt in your mouth steaks!

  Rated: 5 stars out of 5

  As soon as I saw this episide, I went to the market to get fresh steaks for dinner. Followed the recipe and the steaks turned out perfectly. They were melt in your mouth fantastic!

• recipe Steakhouse Steaks
  Tenille Corpus Christi, TX 04-16-2009
  Great, especially with the sauce

  Rated: 5 stars out of 5

  These steaks are good and even better with the bleu cheese sauce. My husband didn't like the sauce, but only because he doesn't like bleu cheese. I loved it!

• recipe Steakhouse Steaks
  Lollie El Dorado Hills, CA 04-13-2009
  5 STAR RESTAURANT AT HOME

  Rated: 5 stars out of 5

  I had watch In's episode on Steak House Steaks and decided to fix them for dinner this evening. I followed the recipe to the letter, including using the fleur de sel salt that Ina had recommended. I finished them off in the oven but for 10 minutes instead of 8 minutes. I made sure to cover them and let stand for 5 minutes. The steaks were absolutely FABULOUS !! The steak was juicy and cooked to perfection. I did not find a problem with the salt that some other reviewers mentioned. However, the freshly ground up pepper corns really added a "bite" to the steck, but we both really liked that. When serving this recipe to my guests, I would make sure that they are pepper lovers though. Great recipe Ina !! Thanks !! Lollie, El Dorado Hills, CA

• recipe Steakhouse Steaks
  Elena Webster, NY 04-05-2009
  Perfect steak!

  Rated: 5 stars out of 5

  My family loved this steak. After reading other reviews, I decided not to use as much salt. I rolled the steaks in the pepper and then sprinkled on some fleur de sel that I pressed in. I didn't measure it, just eyeballed it. I wasn't sure about the roquefort sauce because the cheese was so strong, but we really enjoyed it. It complimented the steak beautifully. I will definitely make it again. Thank you for another great recipe!

• recipe Steakhouse Steaks
  Donald Fishers, IN 04-03-2009
  $40 Worth of Steak Ruined!

  Rated: 1 stars out of 5

  First of all, I like Ina's show and she seems very meticulous about her recipe's, but this one went terribly wrong. Since so many people liked it though, maybe I did something wrong, although I followed it to the letter and watched the episode twice before I started. I'm also no slouch in the kitchen. Problem 1: The steaks were way too salty and the pepper corns were overpowering. Rather than "dipping" the steaks in the salt & pepper mixture, as she did on the show, I would sprinkle the steaks with a much smaller quantity and then press it into the meat. Problem 2: Someone needs to edit the "cook time" in the recipe on the FN website. Ina recommends checking the temp to see when the steaks have reached the proper temp, but she doesn't say anything about approximately how long that should be. If you subtract the prep time of 40 min (which is way too long) and the searing time of 10 minutes (perfect), you are left with one hour of oven time. At 400 degrees! I knew there was no way, so I decided to check after twenty minutes. My steaks had an internal temp of 190!!!! Needless to say, they were CRAP! So, please edit those times (maybe 5-6 min in the oven) and scale way back on the salt and pepper and you may actually have a decent recipe here.

• recipe Steakhouse Steaks
  Katherine Torrington, WY 04-01-2009
  My husband always wants me to cook the steaks now!

  Rated: 5 stars out of 5

  I saw the episode about 6 weeks ago and thought I would try it. Thank you for a wonderful, easy recipe that has steakhouse results. The steaks came out perfect. I prefer more on the well side, so I seared it an extra minute on each side. It was so wonderful to have our steaks cooked to both our likings and be done at the same time. I am fixing these steaks tonight for the fourth time now. My husband really does want me to cook the steaks now! I don't think I will get him back on the grill anytime soon. I did not have the smoke problem that some have had.

• recipe Steakhouse Steaks
  Jane Maryville, TN 03-11-2009
  Great Steak

  Rated: 5 stars out of 5

  I used this recipe the other night and it was delish! The only problem was I have a flattop range and it recommends not using a cast iron skillet so I just used a heavy skillet and it smoked up the house some.

• recipe Steakhouse Steaks
  null null, null 03-10-2009
  Great Recipe!

  Rated: 4 stars out of 5

  My husband and I tried this tonight, and we loved it. My husband makes great steaks on the outdoor grill, but it is winter/spring in Wisconsin, so grilling on the Weber isn't always feasible. I used his marinade and our seasonings on 2 filets. I patted them dry after the marinade, brushed them very lightly with vegatable oil, then followed the instructions from Ina. The cast iron pan did smoke, but I made sure to ventilate the house. After searing, I placed a meat thermometer in the largest filet sideways and in the middle. It took about 7 to 8 minutes in the oven to reach 120-125 (filets were about 2 to 2.5 inches thick). I pulled the steaks out and tented them in foil tightly on a plate for a good 10 minutes. I did not pull the thermometer off until the steak had completely rested. My husband has perfected steaks on the grill, but this was so close, we couldn't believe it. The crust was fantastic, and the inside was buttery-melt-in-your-mouth smooth. He walked in our house and said it smelled like a steak house. Our house smelled like steaks most of the night, but it was well worth it. Living in a cold climate, it's nice to know I can get close to outdoor grill taste in my own house. Great recipe, Ina!

• recipe Steakhouse Steaks
  Emily Houston, TX 03-07-2009
  Oh my...

  Rated: 5 stars out of 5

  Maybe the best steak I have ever had...and the best part is we made it at home! I ate the entire steak (prob. 8 oz) while usually I only eat about half of a filet. We just used Kosher salt and followed the recipe exactly. You don't need the sauce, but it just makes the whole thing over the top (in a good way). Somehow I have never tried a recipe of Ina's that I didn't really enjoy...

• recipe Steakhouse Steaks
  CJ Santa Barbara, CA 03-02-2009
  details!

  Rated: 5 stars out of 5

  I would recommend Kosher if you are not one who likes very salty foods. Fleur de Sel usually comes very fine, so a little goes a long way. This recipe calls for quite a bit of salt because the meat portion is mild and relatively large requiring lots of spices. What I found to my taste was salting with Kosher all over the meat but with a lighter application than rolling the meat onto a salted plate...however, I do use fresh ground pepper on a plate (after the salting) and roll the meat on all sides, brushing excess off. My husband really enjoys this easy and tasty dish!

• « Previous
• 1
• 2
• 3
• …
• 6
• 7
• Next »