Ina Garten Steakhouse Steaks

Ina Garten’s Steakhouse Steaks brings the elegance of a fine steakhouse meal right to your home kitchen. This recipe features perfectly seared steaks finished in the oven, ensuring a crispy crust with a juicy, flavorful interior. Paired with a rich buttery sauce infused with garlic and herbs, this dish is simple yet restaurant-worthy.

If you want to impress with a perfectly cooked steak using a foolproof method, this guide has everything you need!

What is Ina Garten’s Steakhouse Steaks?

Ina Garten’s method combines pan-searing and oven-roasting to achieve a deeply flavorful crust and a tender, evenly cooked center. The steaks are seasoned simply with salt and pepper, then cooked in butter and fresh herbs for a rich, steakhouse-quality finish.

Other Ina Garten Recipes

• Ina Garten Balsamic Dressing
• Ina Garten Béchamel Sauce
• Ina Garten Lemon Salad Dressing
• Ina Garten Hot Dogs in Puff Pastry

Reasons to Try Ina Garten’s Steakhouse Steaks

• Steakhouse-quality at home – Get a perfect sear and juicy texture just like a fine dining restaurant.
• Simple ingredients, big flavor – The butter, garlic, and herb sauce elevate the dish effortlessly.
• Foolproof cooking method – The combination of pan-searing and oven-roasting ensures even cooking.
• Versatile side pairings – Serve with mashed potatoes, roasted vegetables, or a fresh salad.
• Quick and easy – From start to finish, this meal is ready in under 30 minutes.

Ingredients Needed to Make Ina Garten’s Steakhouse Steaks

For the Steaks:

• 2 (1 ½-inch thick) ribeye, filet mignon, or New York strip steaks
• 2 tbsp vegetable oil (for searing)
• 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 (for extra depth)

Instructions to Prepare Ina Garten’s Steakhouse Steaks

1. Bring the steaks to room temperature – Take the steaks out of the fridge 30 minutes before cooking for even doneness.
2. Preheat the oven – Set your oven to 400°F (200°C) to finish cooking the steaks after searing.
3. Season generously – Pat the steaks dry and season both sides liberally with salt and freshly ground black pepper.
4. Sear the steaks – Heat a cast-iron skillet over high heat. Add vegetable oil, then sear the steaks for 2-3 minutes per side until a golden-brown crust forms.
5. Add butter and herbs – Reduce heat to medium, then add butter, garlic, and fresh herbs. Baste the steaks by spooning the melted butter over them for 1-2 minutes.
6. Transfer to the oven – Move the skillet to the preheated oven and roast for:
   • Medium-rare: 5-6 minutes (125°F internal temperature)
   • Medium: 7-8 minutes (135°F internal temperature)
   • Medium-well: 9-10 minutes (145°F internal temperature)
7. Let the steaks rest – Remove from the oven and let them rest for 5-10 minutes before slicing.
8. Make the buttery pan sauce (optional) – In the same skillet, add red wine or beef broth and Dijon mustard. Simmer for 2-3 minutes, then whisk in butter to create a silky sauce.
9. Serve immediately – Slice the steaks against the grain and drizzle with the pan sauce if desired.

What Goes Well With Ina Garten’s Steakhouse Steaks?

Garlic Mashed Potatoes

Creamy and buttery mashed potatoes complement the richness of the steak.

Sautéed Mushrooms and Onions

A classic steakhouse side with deep, umami flavors.

Crispy Parmesan Brussels Sprouts

Adds a slightly bitter contrast to balance the richness of the meat.

Classic Caesar Salad

A crisp and refreshing side that lightens up the meal.

Buttery Roasted Asparagus

A simple but elegant vegetable pairing for steak.

Key Tips for Making Ina Garten’s Steakhouse Steaks

Choose High-Quality Meat

Look for Prime or Choice-grade beef with good marbling for maximum flavor.

Let the Steak Rest Before Cooking

Bringing the meat to room temperature prevents uneven cooking.

Use a Heavy Skillet

A cast-iron skillet retains heat well and creates the best crust.

Baste with Butter and Herbs

This technique enhances flavor and keeps the steak juicy.

Use a Meat Thermometer

For precision, check the internal temperature to avoid overcooking.

Rest the Steak Before Slicing

Letting the steak rest redistributes juices for a tender bite.

Creative Variations of Ina Garten’s Steakhouse Steaks

Blue Cheese Crusted Steak

Top the steak with crumbled blue cheese and broil for a melty, tangy finish.

Garlic and Herb Butter Steak

Mix softened butter with minced garlic and fresh herbs, then melt over the cooked steak.

Truffle Butter Steak

A drizzle of truffle butter adds a luxurious touch to the dish.

Spicy Cajun Steak

Rub the steak with a blend of paprika, cayenne, and garlic powder for a bolder flavor.

Balsamic Glazed Steak

A balsamic reduction adds a slightly sweet and tangy contrast to the meat.

Storage Guidelines for Ina Garten’s Steakhouse Steaks

Refrigerate Properly

Store leftover steak in an airtight container for up to 3 days.

Freeze for Longer Storage

Wrap in plastic wrap and foil before freezing for up to 3 months.

Reheat for the Best Texture

Reheat in a 275°F oven for 10-15 minutes to keep the steak juicy.

Store the Sauce Separately

Refrigerate the pan sauce in an airtight container and reheat on low heat.

Avoid Microwaving

Microwaving dries out the steak—use an oven or stovetop instead.

Reheating Tips for Ina Garten’s Steakhouse Steaks

• Oven method: Reheat at 275°F for 10-15 minutes until warmed through.
• Stovetop method: Heat a skillet over medium heat, add a splash of broth, and warm the steak for 2-3 minutes per side.
• Avoid microwaving: It can make the steak tough and rubbery.

FAQs

What is the best steak for this recipe?

Ribeye, filet mignon, or New York strip are the best choices because of their tender texture and rich flavor.

Why do you finish the steak in the oven?

Finishing in the oven cook the inside evenly while keeping the crust crispy.

What is the best oil for pan-searing steak?

Use a high smoke point oil like avocado oil, vegetable oil, or canola oil. Butter is used after searing for flavor.

How do you keep steak juicy?

Let the steak rest for at least 5 minutes before slicing to allow the juices to redistribute.

Final Words

Ina Garten’s Steakhouse Steaks delivers a perfect balance of crisp sear, tender texture, and rich flavor in every bite. Whether for a special occasion or an easy weeknight dinner, this foolproof method ensures steakhouse-quality results every time. Ready to cook like a pro? Try this recipe tonight!

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