What I am currently dreaming about: a juicy, perfectly seasoned, perfectly cooked restaurant style steak infused with buttery herb flavors, all in the comforts of my own home.
The good news is, as fancy as that sounded, it is actually super simple to make a steak that looks and tastes like it was made in a steakhouse.
And not just a normal steakhouse. Like a really good steakhouse. 😉
This is my tried and true homemade steak recipe. When I want a good slice of steak, this is how I make it. And it is pretty darn simple.
The key is to use the right tools, and understand the details that go into the art of cooking a steak.
Let’s make Restaurant Style Steak!
I call this my “special occasion” steak – Valentine’s Day, Father’s Day, birthdays, anniversaries, Christmas Eve dinner (especially when there’s a small crowd), etc.
And also for those few random days in the year when my body just need a good piece of steak.
Often it’s after a long week. Or when I don’t want to spend a lot of money eating out but want a fancier meal. Or after I am on a veggie-heavy diet and my body decides it needs some serious red meat fix.
I don’t eat a huge piece of steak often. But when I do, I want to go all the way.
Bring on that butter.
Use those fresh herbs.
And most importantly, get a nice, solid cut of meat.
What do you need?
I love cooking with this cast iron because it retains heat extremely well and distributes the heat evenly. It is also super affordable and will last for a long time. What can I say, it’s one of my favorite appliances in my kitchen!
As for the ingredients, we are looking only at a few simple ingredients:
- Fresh garlic. None of that garlic powder business please.
- Fresh herbs. Avoid using dried herbs – it makes a difference here!
- Butter. You better believe we are talking about real butter!
- Salt and black pepper.
- Steak, of course. 🙂
How to cook steaks in a cast iron?
There is a little bit of art when it comes to cooking this Restaurant Style Steak on the cast iron. Every step is important and I highly recommend following them closely!
- Bring steak to room temperature. Avoid cooking steak cold because that will quickly drop the temperature of the cast iron.
- Pat dry steak (super important!) so that it will sear well.
- Sprinkle salt and black pepper on both sides of the steak. Only add salt and pepper when ready to cook to avoid drying out steaks. Salt will suck the moisture out of steaks.
- Sear steak on one side for a few minutes. Do not move it until ready to flip. Then sear on the other side. Also do not move it around after flipping.
- Add butter, crushed garlic and fresh thyme to the skillet. Then take a deep breath and smell the glorious smell of butter, seared steak, and herbs…it is quite amazing.
- Use a spoon to drizzle butter over the top of the steak as it cooks. This will help cook the steak and give the top of the steak more buttery flavor. Okay yum…
- I like to lower to medium/medium low heat after flipping the steaks. This will ensure the inside of the steak gets cook before the outside burns and becomes too crusty/burned. You should adjust the heat as you see fit.
- The thicker the steak, the lower the heat you will need because thicker steaks will take longer cook.
- Remove promptly when ready! Use a meat thermometer to determine when it is ready depending on how you like your steaks cooked.
- Let steaks sit on a plate wrapped with aluminum foil for 3-4 minutes.
- Add with more butter to the steak because why not! 🙂
And now to the guideline for temperature and doneness for a steak! Remember to use a meat thermometer to check the thickest spot of the steak and also a few other random spots.
- Medium rare – ~140 degrees F
- Medium – ~150 degrees F
- Medium well – ~160 degrees F
- Well done – ~165 degrees F
What cut of meat to use?
I highly recommend a more tender cut of meat, and to avoid tough cuts. Rib eye, sirloin, filet mignon are all good options. NY strip would work too but it could be slightly tougher than the ones I just mentioned, but a thinner slice will be more tender.
We are searing the meat and cooking it fairly quickly, not taking the time to break down the fiber like you would if you are cooking Beef Stew. So a nicer, more tender cut is ideal.
When selecting the meat, I typically look for some marbling, which is fat that runs through the meat, but also avoiding high fat to meat ratio.
Seriously one of the easiest and most delicious recipes. When I want a steak at home, this is how I make it happen.
Give it a try and let me know what you think! 🙂
What to serve with steaks?
Here are some of my favorite sides to serve with steaks!
- Cheesy Garlic Scalloped Potatoes
- Roasted Lemon Garlic Broccoli
- Easy Parmesan Asparagus
- Honey Roasted Brussels Sprouts with Bacon
- Mashed Potatoes by The Anthony Kitchen!
If you make this recipe, comment below and let me know what you think! Also, don’t forget to take a picture and tag me on Instagram, because I WANNA SEE!!
Restaurant Style Steak
- 1 lbs ribeye, sirloin , filet mignon or NY strip steak
- black pepper
- 2-3 tbsp salted butter more if needed
- 3-4 cloves garlic
- A few springs fresh thyme
- Bring steak to room temperature. Avoid cooking steak cold.
- Preapre other ingredients – cut butter into smaller pieces, and crush garlic cloves.
- Pat dry steak and sprinkle salt and pepper on both sides (only add salt and pepper to steak when ready to cook).
- Add vegetable oil to cast iron. Heat on medium to medium high heat. Once cast iron is hot, sear steak on one side for a few minutes until it is slightly golden brown. Do not move the steak until it is ready to flip. Flip, then sear on the other side.
- Add 2 tbsp of butter to cast iron (spread them out around the steak), then add crushed garlic and fresh thyme.
- Lower to medium/medium low heat after flipping the steaks. This will ensure the inside of the steak gets cook before the outside burns and becomes too crusty/hard. Adjust the heat as you see fit. The thicker the steak, the lower the heat you will need because thicker steaks will take longer cook.
- Use a spoon and scoop melted butter and drizzle onto the top of the steak a few times. Add more butter if the bottom of the cast iron has dried out.
- Use a meat termometer to check the temperature of the thickest part of the steak and other random spots on the steak. Once it is ready, remove from heat.
- Place steak on a plate and wrap with aluminium foil. Let it sit for 3-5 minutes.
- Optional: Add more butter to steak if desire! 🙂
- Serve and enjoy!