Restaurant-Style Steak: Megan’s Birthday Surprise for Her Husband

Megan from Florida wants to surprise her husband with his favorite steakhouse dinner at home. You can make his dream come true with this easy recipe. You’ll create a restaurant-quality steak in just 15 minutes.

Get ready to impress your loved ones with a juicy, flavorful steak cooked to perfection. You’ll learn how to sear it just right and add a delicious garlic butter sauce. This recipe works great for special occasions or when you’re craving a fancy meal without the fancy price tag.

Exact Ingredients List

Here’s what you’ll need to make this restaurant-style steak:

• 1 pound ribeye, sirloin, filet mignon, or NY strip steak
• Salt
• Black pepper
• 2-3 tablespoons salted butter
• 3-4 cloves garlic
• A few sprigs fresh thyme
• Vegetable oil for cooking

Make sure your steak is high-quality and about 1-inch thick. You can ask your butcher for recommendations if you’re not sure which cut to choose.

For the best results, use coarse sea salt and freshly ground black pepper. This will give your steak a nice crust and boost its flavor.

Don’t forget to let your steak come to room temperature before cooking. This helps it cook more evenly.

Remember, you can always add more butter if needed during cooking. It adds richness and helps create that steakhouse flavor you’re looking for.

Instructions

Bring your steak to room temperature before cooking. This helps it cook more evenly.

Pat the steak dry with paper towels. Sprinkle salt and pepper on both sides just before cooking.

Heat a cast iron pan over medium-high heat. Add a bit of oil.

Place the steak in the hot pan. Don’t move it for a few minutes. This helps form a nice crust.

Flip the steak when it’s golden brown on the bottom. Add butter, crushed garlic, and thyme to the pan.

Lower the heat to medium or medium-low. This prevents burning the outside before the inside cooks.

Use a spoon to baste the steak with the melted butter mixture.

Check the steak’s temperature with a meat thermometer. Remove it from the heat when it reaches your desired doneness.

Let the steak rest for 3-5 minutes wrapped in foil.

Slice and serve your restaurant-style steak. Enjoy your homemade steakhouse dinner!

Possible Substitutes List & Recipe Variations

You can try different cuts of steak if you don’t have ribeye or sirloin. T-bone, porterhouse, or flank steak work well too. Each cut has its own flavor and texture, so pick what you like best.

For the seasoning, you can go beyond salt and pepper. Try a steak rub or add herbs like rosemary or oregano. Garlic powder or onion powder can add extra flavor too.

If you don’t have fresh thyme, dried thyme is fine. You can also swap it for other herbs like rosemary or parsley.

No cast iron skillet? A regular heavy-bottomed pan will do the job. Just make sure it can handle high heat.

For a dairy-free option, use olive oil instead of butter. It won’t be as rich, but it’ll still taste great.

You can add mushrooms or onions to the pan for extra flavor. Cook them after the steak is done and serve on top.

Want a sauce? Try making a quick pan sauce with the drippings. Add some red wine or beef broth and simmer until it thickens.

Tips, Tricks & Storing

Choose a thick cut of steak, about 1 to 1.5 inches. This helps you get a nice crust without overcooking the inside.

Pat the steak dry before cooking. This removes excess moisture and helps create a better sear.

Let your steak rest for 5-10 minutes after cooking. This allows the juices to redistribute, making it juicier when you cut into it.

Use tongs to flip your steak, not a fork. Piercing the meat can cause it to lose juices.

For leftovers, store your steak in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven to avoid overcooking.

Try these flavor boosters:

• Rub with garlic powder before cooking
• Top with a pat of herb butter after resting
• Serve with a side of sautéed mushrooms

Remember, practice makes perfect! Don’t get discouraged if your first try isn’t restaurant-quality. Keep at it and you’ll be a steak pro in no time.