Steakhouse Steaks

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I made the entire meal the way she made it on the show: the sauteed mushrooms, the onion rings, the steaks with the roquefort cheese sauce and it can only be described using one word, DECADENT. I gave this recipe five stars for what it is, a hearty, full, heavy, rich, and decadent meal. The flavors were incredible together. I seared the steaks on a panini grill I have the way Ina did on the show, I then put them in the oven for about 25-30 minutes because my husband and I like our meat well done. I used kosher salt and the way I did it was just heavily seasoned with pepper and seasoned well with kosher salt. I read the reviews and wanted to avoid the actual salt and pepper crust since I didn't have the right salt. The onion rings were great on top of the steak with the roquefort sauce over them. Yum. If you are making the meal for 1-3 people, honestly one big spanish onion is plenty. TONS of flavor, but again this was an extremely rich and heavy meal. I have never worked with roquefort cheese before so I had no idea what to expect, the best way to describe it is like a feta with some seasonings/herbs. Very salty, the recipe calls for additional salt, but I would definitely avoid that next time. It was heavy, cheesy, and creamy, but again really tasty. If you are looking for a light meal this is not it. This could be a really cute dinner for your man's b-day or an anniversary. Romantic, hearty, and comforting.

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I love your recipes Ina and I own all of your cook books, but I usually find that I can cut the salt in half at least for most of your recipes. This one was no exception. The method for cooking the steak is fabulous. I now own a pre-seasoned iron skillet (from the hardware store and will cook all my steaks this way. However, I shall cut the salt to almost nothing. I enjoy the taste of beef and with this recipe I could only taste the salt.

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Even though I used plain old sea salt, smart balance buttery spread and didn't make the sauce, this was still one of the best steaks I've ever cooked. I bought a cast iron pan just for this recipe and I know I'm going to love that thing too. Thank you Ina!!

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Does any one know how long to cook for in the oven i dont have a meat thermometer i read a couple reviews and saw 10 minnutes but the recipes says cook time 1 hour

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Absolutely delicious! I made this recipe today, and it was wonderful. I splurged and spent 25 dollars a pound for prime steer filets, and I am sure that the high quality of beef made the dish. I used kosher salt instead of the fleur de sal. It was fine. I seared the steaks exactly as in the recipe on a cast iron skillet, and it worked well, however, it did smoke quite alot. I baked the steaks in the oven for exactly 10 minutes, and they turned out mediun to medium rare. They were so tender and juicy. I made the sauce as well, and the sauce was very delicious, however the steaks were so delicious on theit own, it really was not necessary. I served the steaks with white ( everyday mushrooms sauteed in butter which complemented the steaks well. An absolutely simple and delicious recipe!

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I made this tonight and my family was impressed. My only question is this: did anyone smoke their house up? When I placed the steaks in my cast iron skillet the smoke was incredible.... any suggestions of why this happened and how to keep it from happening again?

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I have never made steak before, so I consider this experience successful since the meat was tender and flavorful. I also don't normally cook beef at home, so it pleased my husband to no end. However, I do agree with a few of other reviews who stated that this is too salty. My husband thinks that maybe because in her show, she used Fleur Der Sel, which has a more subtle flavoring than regular Kosher Salt which we used. I didn't make the sauce or the mushrooms, but made the onion rings. We paired them with the Mustard Roasted Potatoes, which was yummy as well. Still love Ina recipes! Go Ina.

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Virginia, there's no way for anyone to tell you how long the meat should cook. It depends on how big the steaks are, and some ovens run hotter or cooler than others. If you're going to spend the money for good steaks, you need to invest in a meat thermometer.

For those who complained about the steaks being too salty, if you use the quantities of salt specified, but not the type of salt called for, it's going to make a big difference in how salty the steaks are. You can't just substitute the same quantity of a different salt, especially if you're using table salt.

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This isn't a review, but I have a question!! Can someone give me an approximation as to how long the steaks should be in the oven? 5 minutes? 8 minutes? We prefer our steaks medium rare. I don't have a meat thermometer...

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My husband, who is the world's biggest steak lover, said this was the best steak he had EVER had! And he's eaten alot of steak in alot of restaurants. His only complaint was that the steak wasn't bigger!! Served it with wild rice and sauted zucchini, squash and onions. Didn't change a thing except I didn't make the roquetford cream sauce - not a fan of roquefort and believe me, the steak didn't need it. Ina, my husband wants to hug you!!