How to Cook a Restaurant-Quality Steak | 10 Best Steakhouses

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Introduce the chefs and the topic of cooking a steakhouse-quality steak at home.

Select a bone-in rib eye steak, about an inch to an inch and a half thick, and an 8 ounce filet.

Let the steak come to room temperature before cooking.

Season the steak liberally with rough kosher salt and black pepper.

Optionally, season the steak the night before and refrigerate it to enhance flavor penetration.

Heat a heavy pan (cast iron or copper) and add a little vegetable oil until it starts smoking, then reduce the heat to medium.

Sear the steak in the hot pan to develop a nice crust, ensuring the meat does not touch each other to avoid steaming.

Continue to sear all sides of the steak, rolling it around to pick up color from new hot spots in the pan.

Remove excess vegetable oil from the pan, leaving just enough to create a pan sauce.

Add whole butter to the pan to caramelize the top of the steak.

Add aromatics: sliced shallots, garlic cloves, sprig of rosemary, and thyme to the butter in the pan.

Baste the steak with the foaming butter and aromatics as it roasts.

Once the steak is done, remove it from the heat and let it rest for 3 to 5 minutes to retain moisture.

After resting, place the steak on a cutting board and add garlic on top.

Finish the steak with different types of salt, including Maldon sea salt, and add black pepper to taste.

Top the steak with slowly confitted garlic, fried rosemary, and pickled cherry peppers for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens