Steakhouse Steaks

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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!!

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I am a *huge* Ina Garten fan. I saw this show this morning and had to make a run to Whole Foods for filet mignons so we could have this for Sunday dinner. I read the reviews here and was very glad I paid attention to other posters. I couldn't find fleur de sel at Whole Foods which was shocking, so I used sel de mer. If your store isn't gourmet like, pick it up at Williams and Sonoma or Sur la Table. Wegmans might have it. Anyway, I used half of the salt (which worked out fine and pepper and followed the rest of the instructions to the letter. What a wonderful steak! I allowed the beef to rest while I completed themaking the onion rings, mushrooms and roquefort sauce. As with many things I make of hers, I find that I can make half and it's plenty so I cut both the seasoning in half and made half of the sauce. The amount of roquefort sauce she makes for it would have been a swimming pool of cheese sauce for our 20 ounces of beef. Meal was tasty and well worth the money. We would have paid a lot more at the Outback for a steak of lesser quality, so I considered this a guilty pleasure! I love to cook and next time I am feeling the need for a trip to the steakhouse, I will prepare this instead! It was amazing. I want to thank the other posters for their tips....I probably would have followed my heart on it after seeing how much, but it was really nice that people took the time to post they felt it was too much :

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We agree, the meal was fabulous, but we will definetly cut down on the salt next time. This morning we took it one step further...we made Eggs Benedict with the leftovers. Toast your muffins, slice the beef thin and place on the muffin, top with a poached egg and smother with that amazing sauce. It was delicious.

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It was a majical dinner. Everything was so deelish. And whoever invited Buzz Killington from Warren NJ to this review needs to fess up because BC has done it again. Here's to those of us who enjoy a great meal at a great price. Christine, see you at McDonalds.

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When I saw this episode I thought hmm might be pretty good with the sauce esp if you are not a steak eater. I was right...I don't much care for steak but my husband does and since we are on the Low Carb diet I was able to tweek the recipe to fit our diet.
I had to laugh when she used Filet Minon!...We live in a small town where we pretty much only have Wal Mart and a small grocery Chain with no Butcher to mention...so I used just a regular cut of steak (which I actually found a good cut at wal mart.
I didn't have to read the posts to know that 1 T of salt was WAY TOO MUCH! I just seasoned the steaks to taste with a sprinkle. Laughing again at the type of salt used! Sea Salt worked just fine. I did use her advise about the thermometer and the doneness was perfect!
Again there was noway I would ever find that kind of cheese so I used Blue Cheese which is great for low carb too-it turned out great!
I didn't bread the onions instead I just fried them after I cut them and again they turned out great!
Totally Great dish for another waay to prepare steak. The onions and sauce made it. Don't try it without the sauce.
The only minus....Wasn't much like a "Steakhouse Steak".

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My husband and I made these steaks tonight and they were absoltely incredible! We are typically grillers, but we figured we would try something new--we don't know if we'll ever grill a steak again. I disagree with other saying there is too much salt, I thought it was great. Searing it in the pan to create the crust was awesome, then finished them in the oven. Absolutely wonderful--I highly suggest you mak them!

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We love this recipe! You cannot go out to the fanciest place in town and get a better steak! The roquetfort cream sauce took longer than 20 minutes to thicken up...otherwise all was perfect!

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My husband and I are huge fans of this cut of meat and have prepared them many ways. I must say this method was the best so far! I agree with some of the other posts that they were too salty. I didn't use fleur de sel as I didn't have on hand - so they were salty. I will modify the amount of salt I use next time but it didn't take away from the delicious inside of a great steak. We bought some more to make tonight You rock Ina!

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I am a huge Ina fan and have loved all of her recipes until now. The method for cooking the steak was great, but as other reviewers have mentioned, it called for TOO MUCH SALT! I took a bite before serving the steaks and realized how ridiculously salty it was. Trying to save the meal I rinsed the steaks in the sink and then replated them. They were still too salty but at least I was no longer chewing the salt with each bite. My husband and I have had tummy aches since dinner! I will definitely try the steak again, but without the salt rub. (And just so you don't think I am salt sensitive, my friends make fun of me for dipping my french fries in a pile of salt instead of ketchup. I love salt, but this was too much!

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I watched the Steak and Sides episode and decided to give it a try. All I can say is what an excellent steak! It was by far one of the best steaks I've had in a long time. My only change for next time is to use less salt. The cast iron skillet and oven method is such a great way to cook steaks. I had never cooked a steak this way and it does cook the meat evenly and you can control how done you want it. I made bleu cheese sauce and what a meal. Can't wait to cook for my friends.
Enjoy!