Ina Garten Steakhouse Steaks

This Ina Garten Steakhouse Steaks Recipe is juicy and flavorful, which uses ribeye or filet mignon with fresh herbs and garlic. It’s a restaurant-quality dish, ready in just 25 minutes.

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Ina Garten Steakhouse Steaks Ingredients

For the Steaks:

• 2 ribeye, filet mignon, or New York strip steaks (1 ½-inch thick)
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary
• Salt and freshly ground black pepper, to taste

For the Buttery Pan Sauce (Optional):

• 2 tbsp unsalted butter
• ¼ cup dry red wine or beef broth
• 1 tsp Dijon mustard

How To Make Ina Garten Steakhouse Steaks

1. Bring steaks to room temp: Remove from the fridge 30 minutes before cooking.
2. Preheat oven: Heat oven to 400°F (200°C).
3. Season well: Pat steaks dry, then season generously with salt and pepper.
4. Sear steaks: Heat a cast-iron skillet over high heat. Add oil and sear steaks 2–3 minutes per side until golden.
5. Add butter & herbs: Reduce heat to medium, add butter, garlic, and herbs. Spoon melted butter over steaks for 1–2 minutes.
6. Roast in oven: Transfer skillet to oven. Cook to desired doneness:
   • Medium-rare: 5–6 minutes (125°F)
   • Medium: 7–8 minutes (135°F)
   • Medium-well: 9–10 minutes (145°F)
7. Rest steaks: Let steaks rest 5–10 minutes before slicing.
8. Make pan sauce (optional): In skillet, add wine/broth and Dijon. Simmer 2–3 minutes, then whisk in butter.
9. Serve: Slice against the grain and drizzle with sauce if desired.

Recipe Tips

• What’s the best pan for steak? A cast-iron skillet holds heat best for a perfect sear.
• How do I get a golden crust? Make sure the skillet is very hot before adding steaks.
• Can I grill instead of pan-searing? Yes—grill over high heat, then finish in the oven if needed.
• How do I know when steak is done? Use an instant-read thermometer for accuracy.
• Should I cover the steaks while resting? Yes, lightly tent with foil to keep them warm.

What To Serve With Steakhouse Steaks

These steaks pair well with classic steakhouse sides like:

• Garlic mashed potatoes
• Creamed spinach
• Roasted asparagus
• Baked potatoes
• A crisp Caesar salad

How To Store Steakhouse Steaks

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat gently in a skillet.

Ina Garten Steakhouse Steaks Nutrition Facts

• Calories: ~550 (per serving, without sauce)
• Protein: 48 g
• Carbohydrates: 2 g
• Fat: 40 g
• Saturated Fat: 18 g
• Cholesterol: 140 mg
• Sodium: 480 mg

Nutrition info is estimated and may vary based on cut of beef and cooking method used.

FAQs

Can I use bone-in ribeye for this recipe?
Yes, but it may need a few extra minutes in the oven.

Can I skip the oven step?
If your steak is thinner than 1 ½ inches, you can cook it entirely on the stovetop.

Why do I need to let steak rest?
Resting allows juices to redistribute, keeping the steak tender and juicy.

Can I make this without wine in the sauce?
Yes, use beef broth instead for a rich flavor.

Try More Recipes:

• Barefoot Contessa Crab Quiche Recipe
• Ina Garten Chicken Salad Curry Recipe
• Ina Garten Vegetable Pot Pie Recipe