Steakhouse-style steaks are made in a two-step process. First, the steaks are seared over high heat, then they are roasted in the oven until the desired doneness. This way they have a caramelized crust, and a tender and juicy interior. The steak in the picture is served with Amy's potatoes.
This wonderful recipe is perfect for a special occasion. Ask the butcher for the best steaks; he or she will know which ones have been properly aged and are ready to eat.
Make sure you let the steaks stand after they come out of the oven. When meat is heated, all the juices move to the exterior. This standing time lets the juices redistribute throughout the meat so every bite is tender and juicy.
- 4 filet mignon or rib eye steaks
- Salt and pepper to taste
- 3 tablespoons butter
- Preheat oven to 425 F.
- Preheat an ovenproof skillet, preferably cast-iron with raised grill ridges, over medium-high heat. Add olive oil and let heat for 2 to 3 minutes.
- Sprinkle steaks with salt and pepper on both sides.
- Place in skillet and sear for 3- to 4 minutes on the first side until the steaks release easily from the pan and have a dark brown crust. Turn and sear for 3 to 4 minutes on the second side.
- Place a pat of butter on top of each steak, and place the pan in the oven.
- Roast for 8 to 13 minutes until the desired doneness; at least 140 F for rare. Remove pan from oven, cover with foil, and let steaks stand for 10 minutes before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||12 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||0 g|