Steakhouse Steaks

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My husband and I have made this 4 times in the last 3 weeks! We love it, this steak is absolutely fabulous. Thanks Ina, I think your the best chef on foodnetwork!! Margie New Palestine Indiana

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Why the parade music????????????????? Spoils the whole show !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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I prepared this steak last night along with an asian salad and baked sweet potatoes. I used grey seasalt in place of fleur de sel. This is undoubtley the best tasting steak my husband and I have ever eaten. It was so easy to prepare, with the simplest ingredients, so inexpensive and every bite a pleasure. Thanks Ina, I love your receipes, they are so down to earth and just good taste.

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I thought these steaks were amazing! I relaize we all do not have fancy butchers, bakers and personal sommeliers. However, I found the steaks at Sam's Club for a great price and used feta cheese instead of blue cheese...my husband LOVED this meal!

I thank you, Ina, for teaching all of the methods necessary to branch out and create my own dishes! I agree with Eva...you need an hour show! I love you and look forward to seeing all your new recipes and to continue to make all your classics that have found their way into my family's hearts and stomachs!!

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I am no slouch in the kitchen/BBq arena...but these steaks were the BEST I have ever made. I got two 2 inch thick steaks at Safeway - $23.00 - and followed the recipe that I had to memorize because I couldn't find it on-line. Ina, you have never let me down - your food is simple, delicious and impressive. My husband bowed to me! I used Maytag bleu cheese because I didn't have Roquefort - was great! This will be the menu for my next dinner party. That is, unless I make the Scallops from the next show that were also amazing. Keep it up, Ina! I love the new show!
To the whiners, if you want good meat, it costs a bit more. Use quality ingredients and you'll get quality food. Fleur de Sel is a much more delicate salt - amazing on tomotoes - if you don't have it use MUCH less Kosher salt. Once you use Fleur de Sel, you'll always have it in your pantry1

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I made these last night and they were incredible. The filets I used were just under 2 inches thick (and you can find good cuts of meat in the supermarket for reasonable prices--I got two quality filets for $10 on sale. Calculate that out, and it's probably less than a fast food meal. Didn't have fleur de sel, so I had to use kosher salt, and I cut back slightly on the amount as not to have it be overwhelming. Also did not put the S&P on the sides--just the top and bottom. I was short on cream, not enough for the roquefort sauce, so I made Bearnaise instead, and that was an incredible combination. My husband, who's the king of the grill and knows his steaks, said it was the best steak he's ever had. Couldn't stop talking about them. Asked me this morning if he should run to the store and get more filets so we can have them for dinner again tonight! Ina--you rock! When are you going to get an hour long show that you so deserve?! You're the best thing on Food Network.

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After my sister made these steaks and said they were too salty for her I cut back and only put salt & pepper on both sides (not all sides and patted the salt & pepper into the steaks gently (not firm and they were simply delicious and PERFECT! The sauce is the best I have ever had and the Buttermilk Onion Rings completed the wonderful meal. Thanks a million for the heads up to my sister, Judy, and thank you, Ida, for yet another superb recipe. I will make this recipe again and again.

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The salt ruined the expensive steaks. And that much pepper ruined the expensive wine we had opened. I would not try again, however the cooking method of searing and then finishing in the oven was perfect.

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The steak was perfectly cooked. It was wonderful. EXCEPT it was much much too salty. Next time I will halve the salt.

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Made this for my husband and I, along with the "sides" and everything was excellent! I have found my new FAVORITE steak sauce! Who needs to go out for dinner when you can make food this great at home, Thanks Ina!