Steakhouse Steaks

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New favorite! Thank you Ina!

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This is a foolproof recipe if followed to a T. It's true that your house will be engulfed by smoke for about 10 minutes while you are searing the meat and there is no way around it, just make sure your windows and doors are open for good ventilation. I disagree with some of the posts below about the salt being too much, just make sure your cuts of meat are exactly 2 inches - it is a lot of meat and you need all the seasoning. But if you use anything else but fleur de sel, you may need to use less salt because fleur de sel is less salty than regular table salt. I didn't use a therometer and kept the steaks in the oven for about 15 minutes and they were perfect medium to medium rare.

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Go easy on the salt ....foolproof otherwise...

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Toooooo much salt for sure (and I used fleur de sel. Otherwise very tender and juicy

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This recipe was amazing! I've been out to nice steakhouse dinners (Gibsons, Mortons.. and this recipe could contend even against those. Each bite I took, I couldn't even believe that I cooked it. All the sides were perfect with the meal-you must try the onion rings!

Try this recipe, you will not regret it!

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I love the idea of making a steakhouse steak in your own kitchen!

It turned out great. I did think it was a tiny bit salty but I thought that was how they were supposed to taste. Next time, per the comments, I will try using less.

I also had to go hunting for Roquefort cheese and finally found them at the cheese counter at my wegmans.

I really enjoy this steak and think its a great way to prepare your filet mignon if your going to spend the money to buy such an expensive cut of meat.

The steak is so tender and so juicy and so rich it just melts in your mouth.

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I was so excited to make these 2 recipes after hearing from a friend how amazing both tasted! Prior to making the recipes, however, I was sure to read the reviews because they tend to have suggestions which are always helpful. I used 2 tenderloins vs. 4 filets and I also used an All-Clad Stainless Steel fry pan rather than the suggested pan which I did not have. I decreased the amount of salt and pepper as other reviewers had suggested, too. Both recipes turned out so well! The meat was incredible and tender! I have never made such amazing steaks! I did not have the heavy smoke that others have mentioned-maybe it was the pan? Amazing recipes which I will be sure to repeat! Thanks Ina for 2 more super recipes!

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What a great recipe. I have always struggled with making a perfect steak, Not anymore. Thanks Ina.

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No one in my city carries fleur de sel. I'll have to drive to Indianapolis to find it. I followed the recipe that Ina gives but my filet wasn't 2" thick. I rolled the oiled steak in sea salt and cracked pepper and seared it all around. It was tender and tasty EXCEPT that it was soooooo salty. Next time I'll drastically cut back the amount of salt I use. And watch the temp too. My instant read thermometer read 150 and I thought I'd ruined the steak but I covered it and let it set and in a few minutes it was medium. A hot pink center, just the way I like it. I'll do it again but will adjust the salt.

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Loved the sauce OMG. Great on chicken or as a dipping sauce for garlic toast.