Steakhouse Steaks

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Wow, this recipe was great. I probably used about 2 teaspoons of kosher salt and pepper rather than the full tablespoons in the recipe -- but that was just because of all the "too salty" reviews. I also made the roquefort sauce, which was wonderful. I made some roasted yukon gold potatoes (cube the potatoes, a little olive oil, garlic, rosemary -- 400 degree oven for about 35 minutes, which were a perfect vehicle for the roquefort sauce (I didn't want to make mashed potatoes with even MORE cream. This was a terrific recipe, and one of the best steaks I've ever personally made. My boyfriend loved it, too. Only complaint is the steak in the hot cast iron skillet did make a good bit of smoke. Set off my smoke alarm for a minute.

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I made this steak and I followed a suggestion from an earlier post, to use herbes de provence as opposed to all of the salt to season the filets. I used the herbs and truffle salt... tasted amazing!! Literally my guests were speechless... this is a great recipe! I made it according to the episode with the sauteed wild mushrooms and homemade onion rings- all complimented each other wonderfully. I'm very pleased with the results.

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Ina thank you so much for this wonderful recipe. I'm not much of a cook but after making this meal that recieved rave reviews I cann't wait to use another of your great recipe

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just awesome

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The steaks were okay, but lacked much flavor beyond s&p-- I felt like they needed a little zing. The sauce was amazing! I would go light on the salt on the sauce--the cheese is so flavoful you don't need it. Next time I will either leave them out or nearly mince them.

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I made 12 filet mignon steaks the way Ina suggested and they were absolutely the best I have ever tasted. I will never put a filet on the grill again. My guests raved and raved! I used sea salt and fresh ground pepper and it was a little peppery but my guests told me not to change a thing. I didn't make the accompanying sauce but the pan juices deglazed with a little wine were perfect.

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My husband is very particular with his steaks -- He said this was the best steak he ever had! The sauce is awesome, a nice compliment with the steak. My husband always pours A-1 Sauce on his steaks. I asked him to try it first without his A-1 -- He loved it. Thanks Ina!!

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The technique for searing the steaks was spot on for a great finish - but coating the meat with salt and pepper was just too much of a good thing. ( I used fleur de sel Next time I will sprinkle the s and p on the meat after coating it with oil. It may just be personal preference - but be careful with the salt.
Also - Alton Brown has a technique that calls for heating the cast iron skillet in the oven as you preheat it. Once the oven comes up to temp the skillet is nice and hot. Saves a little on energy that way.

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the sauce was fantastic and added so much flavor! plus the meat was wonderful as well!

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This turned out perfectly! My family loved it and I'll definitely make it again.
SAC