Steakhouse-Style Steak

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 02/6/23
Steakhouse-Style Steak

The Spruce Eats / Cara Cormack

Prep: 2 mins
Cook: 20 mins
Total: 22 mins
Servings: 4 servings
Yield: 4 steaks
Nutrition Facts (per serving)
409 Calories
31g Fat
0g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 409
% Daily Value*
Total Fat 31g 40%
Saturated Fat 14g 68%
Cholesterol 133mg 44%
Sodium 208mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 30g
Vitamin C 0mg 0%
Calcium 25mg 2%
Iron 2mg 11%
Potassium 378mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There's no need to spend copious amounts of money and get all dressed up to have a really high-quality, perfectly prepared steak. You can enjoy one in the comfort of your own home!

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. Steak pairs amazingly with almost any side, from starches like rice and potatoes to fresh vegetables.

This wonderful recipe is perfect for a special occasion or holiday meal. 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. It can be tough to be patient because the aroma will be wonderful, but we promise, the wait will be worth it.

Ingredients

  • 1 tablespoon olive oil

  • 4 filet mignon, or rib-eye steaks

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3 tablespoons unsalted butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make steakhouse-style steak

    The Spruce Eats / Cara Cormack

  2. Preheat oven to 425 F. Preheat an ovenproof skillet, preferably cast-iron, over medium-high heat. Add olive oil and let heat for 2 to 3 minutes.

    A cast-iron skillet coated with oil

    The Spruce Eats / Cara Cormack

  3. Sprinkle steaks with salt and pepper on both sides.

    A plate of steaks topped with salt and pepper

    The Spruce Eats / Cara Cormack

  4. Place in skillet and sear for 3 to 4 minutes on the first side until steaks release easily from pan and have a dark brown crust. Turn and sear for 3 to 4 minutes on the second side.

    Four seared steaks in a cast iron pan

    The Spruce Eats / Cara Cormack

  5. Place a pat of butter on top of each steak, and place pan in oven.

    A pan with steaks topped with pieces of butter

    The Spruce Eats / Cara Cormack

  6. Roast for 8 to 13 minutes until desired doneness, which should be at least 120 F for rare. Remove pan from oven, cover with foil, and let steaks stand for 10 minutes before serving.

    A pan of cooked steaks covered in foil

    The Spruce Eats / Cara Cormack